Apple Oat and Yoghurt Muffins

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Servings: 1
Ready In: 5–10 mins
Calories: Varies
Good for: Breakfast, Lunch, Snack

About this Recipe

These are great for those mornings when you just don’t have time to sit down and eat – but you need to have something!!! Trust me – the amount of times I am going through diet histories with people and I see no breakfast or morning tea, but then  a non-stop graze from 4pm onwards tells me that breakfast is vital for appetite regulation. These muffins are great to have in the freezer for those times when you need to just grab something on the go.

Ingredients

  • 1 cup rolled oats
  • 1 cup low-fat natural yoghurt
  • 2 apples, grated
  • 1/2 cup sultanas
  • 3 tsp ground cinnamon
  • 3 tbs sugar
  • 3 tbs oil or margarine
  • 2 eggs
  • 1/4 cup low-fat milk
  • 1 cup wholemeal self raising flour

Instructions

  1. Preheat oven to 180°C and line a 12 cup muffin pan
  2. Mix the oats and yoghurt together, then add all remaining ingredients to a large bowl and mix well.
  3. Divide the mixture evenly between the 12 muffin holes.
  4. Bake for 25-30 minutes, until the tops are golden and a skewer inserted into the middle of a muffin comes out clean.

Notes

  • I used coconut oil, but you could also use rice bran, grape seed, sunflower seed or vegetable oil. Olive oil would be ok (and great from a nutritional perspective), but might be too strong in flavour.
  • I would recommend Barley plus Porridge oats due to the higher fibre content – but plain  oats is fine too
  • You could swap the sultanas with any dried fruit you’d prefer – or even frozen blueberries
  • I use wholemeal self-raising flour for extra fibre, but normal self-raising flour is fine too.