These semi-healthy muffins are always a win! They freeze really well, so I usually keep half in the fridge (if they last more than five minutes!) and freeze the rest for lunchboxes or snacks.
INGREDIENTS
1 cup flour
3/4 cup oats
2 Tbsp ground flaxseed
2 Tbsp chia seeds
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
pinch salt
2 over-ripe bananas mashed
2 grated pears (pealed)
5 Tbsp melted butter
1/3 cup brown sugar
1 egg
1 tsp vanilla essence
2 Tbsp milk
METHOD
Mix all dry ingredients together, except sugar
Mix all wet ingredients together, with sugar
Add dry ingredients to wet ingredients
Mix with an electric beater for about 45 seconds
Spoon into muffin trays
Bake at 180 degrees for 15 – 20 minutes
Makes 12