Oaty healthy apple muffins
By Esther Clark
Try this healthy alternative muffin recipe, topped with porridge oats for texture. Warm them up for an afternoon snack or on-the-go breakfast
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Prep:10 mins
Cook:30 mins
- Serves 12
- Easy
Nutrition per serving
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kcal 182
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fat 6g
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saturates 1g
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carbs 26g
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sugars 0g
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fibre 1g
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protein 5g
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salt 0.83g
Ingredients
- 3 apples (Cox or Pippin work well) peeled and cubed
- 50ml rapeseed oil
- 2 large eggs
- 150ml fat-free yogurt
- 3 tbsp light brown soft sugar
- 200g wholemeal self-raising flour
- 90g porridge oats
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 1 tsp mixed spice
- ½ tsp cinnamon
Method
Put 2 of the chopped apples in a pan with 50ml water. Simmer over a low heat, covered, for 10-12 mins, until the apples are softened and collapsing. Set aside to cool a little, then tip into a small food processor and whizz to a purée.
Heat the oven to 180C/160C fan/gas 4. Line a muffin tray with 12 paper cases.
In a bowl whisk the oil, eggs, yogurt, sugar and apple purée. In a separate bowl, combine the flour, 70g of the oats, baking powder, bicarb, mixed spice, cinnamon and ¼ tsp salt. Make a well in the centre, then stir in the wet ingredients until you have a smooth batter, stir in the remaining chopped apple, then divide into the 12 cases. Sprinkle each one with the remaining oats. Bake for 25-30 mins until firm and springy. Leave to cool before serving.
