4 cups rolled oats
1 ½ cup spelt flour (or wholemeal flour)
½ teaspoon baking powder
¼ cup linseeds
½ cup chopped walnuts
2 tablespoons coconut oil
80g unsalted butter
150ml maple syrup
¼ cup rapadura sugar (or brown sugar)
2 eggs, lightly beaten
Preheat oven to 160C.
In a large bowl mix together the oats, flour, baking powder, linseeds and walnuts.
In a saucepan over a medium heat melt the coconut oil, butter, maple syrup and sugar. Stir until the butter has melted, being careful not to let it boil. (Tip: to reduce the sweetness you might like to substitute the maple syrup for rice malt syrup)
Pour the maple syrup mixture over the dry ingredients and mix together with a wooden spoon. Add the lightly beaten eggs and stir together until the mixture is well combined. Spoon the mixture into a greased muffin tray.
Bake for 25 minutes or until golden brown. Remove from oven and let cool before removing from the tray. (Tip: These can be frozen easily zip lock bags)