Apple and oat muffins
These Apple and Oat Muffins pair the sweetness of apples with hearty oats, creating a nutritious treat perfect for breakfast or as a snack. Made with Greek yogurt, they are easy to prepare and bake in just 20 minutes.
Cook time 25 min
Prep time 5 min
Ingredients:
1 cup self-raising flour1 cup all-purpose white wheat flour
1 tsp baking powder
1/2 cup brown sugar
1/2 cup oats
1.50 cups greek yogurt
2 eggs
1/3 cup olive oil
1 apple
Apple and oat muffins are a delightful and healthy treat that combine the sweetness of apples with the wholesomeness of oats. Perfect for breakfast or a snack, these muffins are easy to make and packed with nutritious ingredients.
Instructions:
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it well with cooking spray or butter.
- In a large mixing bowl, combine the self-raising flour, all-purpose flour, baking powder, brown sugar, and oats. Mix until well combined.
- In another bowl, whisk together the Greek yogurt, eggs, and olive oil until smooth and well combined.
- Pour the wet mixture into the dry ingredients. Stir until just combined – be careful not to overmix, as this can make the muffins tough.
- Fold the grated apple into the batter until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for the muffins to rise.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Serve the muffins warm or at room temperature. They make a great breakfast or snack!
Enjoy your freshly baked apple and oat muffins warm or at room temperature. They make an excellent start to your day or a delicious afternoon snack. Store any leftovers in an airtight container to keep them fresh.
Apple and oat muffins FAQ:
Bake the apple and oat muffins for 18-20 minutes in a preheated oven at 180°C (350°F). Check for doneness by inserting a toothpick into the center; it should come out clean.
The muffins are done when they are golden brown on top and a toothpick inserted in the center comes out clean or with a few crumbs attached, but not wet batter.
Yes, you can substitute Greek yogurt with regular yogurt, unflavored dairy-free yogurt, or applesauce for a different texture, but this may slightly alter the flavor and moisture of the muffins.
Store leftover apple and oat muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.
Use a standard 12-cup muffin tin for this recipe. Fill each cup about 2/3 full to allow room for the muffins to rise during baking.
Tips:
- Grate the apple finely to ensure even distribution throughout the muffins.
- For added texture, consider sprinkling a few oats on top of the muffins before baking.
- Be careful not to overmix the batter; this can make the muffins dense rather than light and fluffy.
- For an extra burst of flavor, add a teaspoon of cinnamon to the dry ingredients.
- Use a muffin liner or grease the muffin tin well to prevent sticking.
Nutrition per serving
10 ServingsCalories 220kcal
Protein 8g
Carbohydrates 40g
Fiber 1.66g
Sugar 14g
Fat 12g
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