Muffins and oatmeal! They’re such comforting, morning belly fillers aren’t they? Here they are brought together with extra fruity goodness in this delicious apple, sultana and oatmeal muffins recipe. Tasty and healthy too. That has to mean a great start to the day! I guarantee the smell of these muffins baking will rouse even the sleepiest of sleepers from their beds!
Oatmeal is the breakfast of champions!
Known as a ‘superfood’, it’s packed with soluble fibre and healthy carbs that help to reduce appetite and cholesterol levels, and can aid healthy weight loss. Porridge is a great way to get your daily oats, but muffins are way more fun (and the kids will actually eat them).
This recipe is so easy. There are no complicated ingredients or instructions and the muffins only take 30 minutes from start to table! I’ve used apples and sultanas in this recipe but you could easily swap them for any other fruity combination. Cranberries, dried apricots and frozen summer berries all work really well, or you could swap one of the fruits for bran to up your fibre intake.
Once you’ve tried this basic oatmeal muffins recipe once, why not experiment a little and make it your own! Or ring the changes and take a peek at my healthy banana muffins with chocolate and coconut or banana, chocolate chip and blackcurrant muffins.
I like to add a little spicy kick to these muffins, so I add in 1 tsp of chili flakes – you can add more if your like fiery food or leave out the chili completely, as they’re just as tasty without.
To get started, preheat your oven to 200 C., then drop 12 muffin cases into a muffin tray. Mine is an ancient Pampered Chef one I’ve had for more than 15 years and it’s still perfect!
Combine 2 beaten eggs with 3/4 cup of milk, 1/2 cup of olive oil and mix well. All the dry ingredients get added next and stirred until just combined (don’t get over-enthusiastic with the mixing). Last, fold in the grated apple before spooning the mixture into the muffin cases.
Bake for 15-20 minutes, until risen and golden. Check they’re done by inserting a cocktail stick into one muffin – it should come out clean.
Allow the muffins to cool for 5 minutes in the muffin tray before transferring to a cooling rack or set them out on the table while they’re still warm and watch them disappear like they do in my house! Apparently one is never enough…
Fruity muffins, packed with heart-healthy oats to keep you feeling full all morning1
- 1 cup plain flour
- 1 cup porridge oats
- 1/3 cup sugar (caster if you have it, but anything else will do)
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp chilli flakes
- 2 medium eggs, beaten
- 1/2 cup vegetable oil
- 3/4 cup milk
- 2 Bramley apples, grated
Preheat the oven to 200C and line a 12 hole muffin tray with paper cases
Lightly stir together the beaten egg, milk and oil in a mixing bowl, then set aside
Gently stir in the sifted dry ingredients, until just combined, then fold in the apples
Spoon the batter into the muffin cases and bake for 15-20 minutes
Allow to cool in the muffin tray for 5 minutes before transferring to a cooling rack, or serve warm!
Are you making this apple and oatmeal muffins recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.