These mini-ish apple and oat muffins are so tasty and not too sweet… they could just about pass for a breakfast (serve with extra fruit and greek yoghurt) or a healthy-ish snack! Alternatively, to make more indulgent, you could toss the chopped apple in dark brown sugar to coat before stirring into the batter.
(Makes around 16 in a 12-hole muffin tin)
200g plain flour
200g porridge oats
100g soft light brown sugar
3 tsp baking powder
2 ripe bananas, mashed
2 large eggs
3 tbsp sunflower oil
250ml whole milk
200g apples, chopped into small pieces
1 Preheat the oven to 220C/ 200C Fan/Gas 7.
2 Line a 12-hole muffin tin with muffin cases, or brush each hole with a little oil and dust with flour (sieving a little flour over each hole works well!). 3 Combine the flour, oats, sugar and baking powder in a large bowl. 4 In a separate bowl, mash the bananas and gently beat in the eggs.
5 Add the banana and eggs, oil and milk to the flour mixture and mix well.
6 Stir in the chopped apple.
7 Spoon the batter into the muffin tin (about three-quarters fill each hole or case if using).
8 Bake for around 20-25 minutes or until golden brown and well risen. 9 Leave to stand for a couple of minutes before removing from the muffin tin.