Melbourne Holistic Health Group

Published in Recipes on 31 October 2011 by Melbourne Holistic Health Group

Makes 12 muffins

(Wheat and dairy free)

These muffins are a great snack options for sufferers of IBS. The apples and linseeds provide excellent sources of soluble fibre, while the wholemeal spelt four and oat bran are much better tolerated than wheat flour. This recipe is also dairy free, however does contain fructose (apples and apple juice concentrate) so may not be suitable for people with fructose intolerance.

Ingredients

• Olive oil for oiling the muffin pan
• 2 medium green cooking apples, peeled and diced in 1cm cubes
• 2 cups wholemeal spelt flour
• ½ cups oat bran
• 1 ½ teaspoons baking soda
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ cup linseeds
• ½ cup apple juice concentrate
• 1 egg lightly beaten
• 2 egg whites whisked
• 1/8 cup macadamia oil
• 1 cup of almond milk (or any other nut milk ie soy)
• Optional (1/2 cup mixed frozen berries)

You will need

• 1 or 2 mixing bowls
• Chopping board
• Mixing spoon
• Whisk
• Muffin tray (12)
• Measuring cups and spoons
• Wire cooling rack

Instructions 

1. Preheat oven to 200° C. Lightly oil muffin pan. Peel and core apples; chop them into cubes. Set aside.

2. In a mixing bowl, stir together spelt flour, oat bran, baking soda, linseeds, cinnamon, and nutmeg.

3. Add apple-juice concentrate, chopped apples, (optional frozen berries) beaten whole egg, macadamia oil and enough milk to make a light batter.

4. Beat egg whites until soft peaks form, add to batter. Divide batter among the muffin cups and bake till lightly browned, 20 minutes.

5. Leave muffins in the tin for 5 minutes before turning out on a wire rack to cool.

Other articles:

• Irritable Bowel Syndrome (IBS) - Introduction 
• Irritable Bowel Syndrome and Food 
• Irritable Bowel Syndrome and Stress 
• Irritable Bowel Syndrome and Probiotics 
• Lou's Bircher Museli Breakfast