These muffins use wholemeal flour and oats as their base to lower their glycaemic index, yet are very light in texture, helped by a bit more baking powder (yes, 1 tablespoon is correct). They have a yummy crunchy cinnamon crumble topping on top. They will keep for a few days in the pantry, a week in the fridge, or months if frozen.
Makes 12 medium muffins.
Dry mixture
1 Tbsp | Baking powder |
1 tsp | Baking soda |
1 cup | Wholemeal flour |
1 cup | Rolled oats (Main) |
1 ¼ tsp | Ground cinnamon |
¾ cup | Sultanas |
Wet mixture
2 | Eggs |
¼ cup | Brown sugar |
¼ cup | Runny honey, or golden syrup |
1 tsp | Vanilla essence/extract |
1 cup | Thick greek yoghurt, unsweetened |
⅓ cup | Oil, (canola, rice bran or soy bean) |
2 cups | Apples, peeled and diced (braeburn or granny smith) (Main) |
Crumble topping
3 Tbsp | Rolled oats |
1 ½ Tbsp | Brown sugar |
½ tsp | Ground cinnamon |
1 Tbsp | Butter |
Directions
- Heat oven to 180C fan-bake.
- Lightly grease and line a 12-hole medium muffin tin with paper cases (I like to line each hole with two paper cases).
- Sieve baking soda and baking powder to remove lumps, then mix with all remaining drymixture ingredients in a bowl.
- In a large mixing bowl, use a whisk or fork to beat eggs, brown sugar, honey/golden syrup and vanilla together until well combined.
- Beat in yoghurt and oil until smooth and well combined. Stir in apple.
- Add dry mixture to wet mixture. Use a large metal spoon to fold the two mixtures together until just combined.
- Do not over-mix (over-mixing will makemuffins tough).
- To make the crumble topping, mix rolled oats, brown sugar and cinnamon together.
- Rub in butter using your fingertips until the mixture resembles breadcrumbs.
- Spoon batter into paper cases, filling almost up to the top. Sprinkle over crumble.
- Bake for 20-25 minutes or until muffins are golden brown and spring back when lightly pressed.
- Remove from tin and allow to cool on a rack.
- Nice served warm with a smidgen of butter.