31 Jul WENDY’S DATE AND MUESLI MUFFINS
These muffins are packed full of energy for a big training day. Created by an Ironman athlete, Wendy makes a batch of these overnight muffins on weekends so she and her family can get through a busy week of work and training.
Full of wholesome ingredients, she even sneaks her Bindi Supergreens powder in for an extra daily boost of antioxidants. We have so many requests for this yummy recipe, so we hope you enjoy them!
2 ½ cups plain flour
2 ½ cups natural muesli (untoasted)
2 teaspoons cinnamon
2 teaspoons bicarb soda
1 cup brown sugar
1 cup oat bran
1 ½ cups chopped pitted dates
4 cups milk – I use almond milk, coconut milk or skim milk
½ cup olive oil
2 tablespoons chia
1 tablespoon Bindi super greens powder
Combine all ingredients in a large bowl.
Cover and refrigerate overnight.
Spoon mixture into 24 muffin pans and bake at 180C for 20 to 25 minutes (do not overcook).
Cool on wire rack.
These muffins are best if mixture is allowed to stand overnight in the fridge.
They are great to wrap individually, freeze and use for a healthy snack.