Apple oat muffins

    (341)
    40 min

    These breakfast muffins will fill you up, and are extremely low in fat.


    325 people made this

    Ingredients
    Serves: 12 

    • 75g (3 oz) porridge oats
    • 225ml (8 fl oz) buttermilk
    • 100g (4 oz) wholemeal flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 75g (3 oz) dark brown soft sugar
    • 100g (4 oz) apple sauce or purée
    • 1 egg

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature.
    2. Preheat oven to 190 C / Gas mark 5. Grease muffin tin or line with paper muffin cases.
    3. In a large bowl, stir together wholemeal flour, baking powder, bicarbonate of soda and brown sugar. Stir in oat/buttermilk mixture, apple sauce and egg; mix well. Pour batter into prepared muffin cups.
    4. Bake in preheated oven for 30 minutes, until a small knife inserted into centre of muffin comes out clean.
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    Reviews & ratings
    Average global rating:
    (341)

    Reviews in English (282)

    by
    228

    These are great and very low calorie! The first time I made them I used quick oats and soaked them for an hour, which made them completely unnoticeable. We were disappointed that they weren’t more “oaty". So the next time I used old-fashioned oats and only soaked them as long as it took me to get the rest of the ingredients together (about half an hour) which gave them a chewier texture and an “oaty” flavor he really likes. As suggested by other reviewers I added spices- 2 teaspoons cinnamon, 3/4 teaspoon salt, and 1 teaspoon of vanilla. The store was out of buttermilk so I used regular with a Tablespoon of vinegar. They turned out wonderfully.  -  02 May 2007  (Review from Allrecipes US | Canada)

    by
    113

    If you want non-sugary, soft, non-crumbly and healthy muffins this is the PERFECT recipe. I made these muffins for my 10 month old daughter and very picky 3 year old son and they LOVED them. I used white flour because I was out of wheat, I used organic no sugar added applesauce, I decreased the brown sugar to about 1/4 of a cup packed and then loaded the batter with fresh ripe good quality blueberries. I made mini muffins and each muffin has 3 to 4 big blueberries in it. They were perfect for little ones. If you are having trouble with this recipe try weighing the flour. Once I started weighing my flour to measure, all my recipes come out perfect. Since these muffins have very little fat you have to grease the pan completely or they will stick. Also, if you are looking for full flavor and sweet this is not the recipe for you. You can add spices and more sugar as suggested if you want that.  -  20 May 2006  (Review from Allrecipes US | Canada)

    by
    100

    To up the fiber and cholesterol fighting factor here’s my recipe: 1c multi-grain oats, 1c flour, 1/2c of whole ground flaxseed meal, 1/3c of oat bran, 1/2 tsp ground cinnamon, 1 tsp baking powder, ½ tsp baking soda. In separate bowl mix together: 1c applesauce, 1/2c 1% milk, 1/2c brown sugar, 1/4c of canola oil (or extra applesauce, but I used the oil), 1 egg. Add wet ingredients to dry ones. Then to the mix I added almond slivers and 2/3c of dried cranberries. Before baking lightly top each muffin with a mixture of 2/3c oats, 3 tbsp brown sugar, 2 tbsp applesauce, 1 tsp cinnamon. Spray mini-muffin pan, in dark pan bake at 350 degrees for 16-18 minutes. Makes 3 dozen mini-muffins. Each mini is about 85 calories, most are from fiber and grains, but you can cut this number back substantially by using applesauce instead of oil.  -  13 Jan 2008  (Review from Allrecipes US | Canada)

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