Apple & Oat Breakfast Muffins


I am going through a weird breakfast phase at the moment. I’ve happily been a cereal & milk girl for 30 odd years, but suddenly I feel the need for change. Cereal just doesn’t keep me full all the way until lunch time, and then I find myself having ‘second breakfast’ at work at 10am. But making breakfast at work is a bit of a pain, particularly for cereal. You need cereal, milk, a bowl, a spoon etc. Maybe most offices provide basic crockery, but alas mine is not one of them. So a muffin that I can pop in the microwave is a perfect solution to the healthy snack/late breakfast problem, however you look at it. Peanut Butter & Banana muffins have been my go-to favourites for a while, but now I have found a new addition to the delicious healthy muffin family! The only thing you have to remember is that you can’t bake these guys in paper muffin cases. The applesauce makes the mixture very sticky and they will cling to the paper cases and never let go. So you need to either bake them naked in a muffin tin, or in foil cases.

Apple & Oat Breakfast Muffins

* adapted from Running with Spoons

125ml flour
125ml digestive bran
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
1 tsp ground cinnamon
3 tblsp dark brown/treacle sugar
pinch salt
1 cup plain oats
1 cup plain yoghurt
160ml unsweetened applesauce/puree (I use apple Purity)
1 large egg
1 tsp vanilla essence
1 tblsp canola/vegetable oil
1 green apple, peeled and grated
– makes 12

Preheat the oven to 180°C. Combine the oats, yoghurt, vanilla, applesauce and egg in a mixing bowl and let it stand while you get everything else ready. This allows the oats to soak up some liquid and makes a nice texture for the muffins. Combine the flour, bran, sugar, baking powder, bicarb, salt and cinnamon in a separate bowl, and mix to combine. Spray a muffin tin thoroughly with a non-stick cooking spray or line each of the wells with a foil muffin case. No paper cases! Add the wet ingredients to the dry and mix to combine. Stir in the grated apple and divide the mixture between the 12 wells – they should be filled almost to the top, because the muffins won’t rise much. Bake for 20 minutes. Let them cool in the tin for a while, then move them to a wire rack. Once cooled, you can pop them into a large ziplock bag in the freezer. Just microwave a frozen muffin for 60 seconds to get a warm, tasty breakfast. And if you happen to have plain cream cheese in the fridge, spread some over the warm muffin. Amazing.



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