Apple and oat muffins made with spiralized apples. The perfect breakfast-on-the-go. Why not add some sultanas or chopped nuts for even more oomph!!!
Apple and Oat Muffins
I love making
This is one of my
I like to mix up a batch and keep it in the fridge overnight. Then I just pop them in the oven for 20 minutes. By the time I’ve finished my wake up coffee, they are ready to eat. Instant breakfast – what could be easier?
The company that Graham works for doesn’t have a canteen, so these Apple and Oat Muffins are ideal for popping in with his sandwiches. I also pack a couple for him when he goes fishing.
You can make the muffins with grated apples, but I’ve found that using a spiralizer is so much more fun. A couple of turns of the handle and you have a pile of apple spaghetti. You don’t have to core the apple either – the spiralizer just cuts around the core and you can throw it away when you are done.
You need to chop the spiralized apples into shorter lengths so that they distribute evenly in the muffin batter.
Ingredients for Apple and Oat Muffins
This recipe is sufficient for 18 muffins.
You can get the complete recipe on the printable recipe card below.
You will need the following ingredients:
|Wet Ingredients||Dry Ingredients||Additional|
Light brown Sugar
How to make apple and oat muffins
Mix the muffins
- The first step is to mix the wet ingredients together. Leave the mixture to stand and soak while you prepare the other ingredients.
- While the wet ingredients are soaking, spiralize (or grate) the apples and chop roughly with a sharp knife. You have to chop the spiralized apples so that you can distribute them evenly through the muffins.
- Sift the dry ingredients into a large bowl. Add the apples and mix to coat.
- Pour in the oat and milk mixture (wet ingredients) and give it a stir until just combined. Do not overmix.
- If you are adding additional ingredients such as sultanas or nuts, cut and add them now.
Prepare the muffin tins
- Line a muffin tin with paper cases and spoon in the mixture.
- Sprinkle each muffin with a little brown sugar. This will give a lovely crispy topping to the baked muffin.
Bake in a pre-heated oven (200C / 400F) for about 20 minutes until well risen and golden.
For tips on making muffins see my Blueberry Muffin recipe.
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If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read about how to do this in this post on baking at high altitudes.
Recipe – Apple and Oat Muffins
Spiralizer Apple and Oat Muffins
- Spiralizer or grater
- Mixing Bowls
- 12-hole muffin-tin
- 50 g (½ cup) Rolled Oats
- 250 ml (1 cup) Milk
- 2 teaspoons Vanilla Extract / Essence
- 100 ml (7 Tablespoons) Sunflower Oil
- 1 large Egg (lightly beaten)
- 200 g (1¾ cups) Self-raising-Flour
- 90 g (7 Tablespoons) Brown Sugar
- 7.5 g (1½ teaspoons) Baking Powder
- 10 g (2 teaspoons) Ground Cinnamon
- 2.5 g (½ teaspoon) Salt (optional)
- 2 medium Apples (spiralized or grated)
- 100 g (½ cup) Sultanas (optional)
- Pre-heat oven to 200°C / 400°F
- Place the oats in a bowl and mix in the milk, lightly beaten egg, oil and vanilla
- Spiralize the apples and chop roughly
- Sift the flour into a large mixing bowl, add the baking powder, cinnamon, salt, sugar and mix to combine
- Add the apples and mix to coat
- Add the oats and milk mixture and mix briefly to combine. Do not overmix.
- Mix in the sultanas if using.
- Line a 12-hole muffin pan with paper baking cases and spoon the mixture evenly into the cases
- Sprinkle each one with a little brown sugar
- Place the tray in the oven and bake for approximately 20 minutes until golden and cooked through.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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