EASY APPLE & OAT MUFFINS
Makes 12 muffins tray size dependent.
This healthier muffin, which I call ASA Muffins for short, is made from whole food ingredients and designed to be banana-free but with extra apple. The currants disperse better than raisins or sultanas, so they enhance the muffins' sweetness.
TOP TIP: run a knife around wet batter in each muffin well to get a great-shaped muffin.
INGREDIENTS
2 cups rolled oats (use certified GF if required)
½ cup oat flour (use oats to make the flour by blitzing in blender)
1 tin 380g apple pie filling (diced apple)
1 tin 312g apple sauce (unsweetened)
1 tsp cinnamon
1 tsp ginger powder
½ tsp cardamom powder (optional)
1 level tsp baking powder
½ tsp baking soda
1 tsp apple cider vinegar
1 tsp vanilla essence
2 tbsp pure maple syrup
½ cup dried currants
METHOD
Preheat oven to 170°C fan bake or 180°C bake.
2. Place the oats, spices, baking powder & baking soda, plus currants into a mixing bowl, stir to mix.
3. Add apple pie filling + any small amount of liquid along with apple sauce & maple syrup to the oats. Stir well.
4. Lastly add the apple cider vinegar, stir through and let the mixture sit for 5+ minutes to absorb moisture from the fruit & sauce.
5. Spoon even amounts into your silicone muffin tray (2 x 6 or 1 x 12 muffin trays – standard size not jumbo) or similar. Depending on your ‘standard’ size tray you might only make 8-10 muffins.
6. (Top Tip) Run a knife around edges of wet batter of each muffin as this pulls it away from the sides (less sticking) but also helps achieve neater looking muffins.
7. Bake approximately 30-40 minutes until the muffins are browned.
8. Leave to go cold in tray before removing otherwise they will fall apart.
Enjoy!
NOTES
You could dice up 2-3 sweet apples and stew them with minimal liquid until just soft instead of using tinned apple.
Muffins are sweet enough with 2 tbsp maple syrup, you possibly could reduce to 1 tbsp.
I do not recommend replacing the apple sauce unless you want to try mashed banana.
Any changes you might make will be at your own risk but feel free to post a photo and comments if you do change anything. The quantities & specific ingredients used in this recipe make a muffin that will hold together well even with a lot of fruit – so changes could prevent it binding.
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