Prep 35 mins
Cook 25 mins
Heathy moist apple oatmeal muffins with a pretty garnish of sliced apple on top. Recipe from Apple & Pear Australia Ltd.
- 1 1⁄2 cups quick oats
- 1 1⁄2 cups apple juice
- 2 teaspoons vanilla extract
- 1 1⁄2 cups whole wheat flour (or spelt flour)
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 2 medium apples, grated
- 1 teaspoon cinnamon
- 4 egg whites, beaten to soft peaks
- apple, wedges to garnish (with or without peel)
- Soak the oats, apple juice, sugar and vanilla for 30 minutes.
- Mix in the flour, baking powder, grated apple and cinnamon.
- Fold in the beaten egg whites; Spoon into 12 muffin tins.
- Top muffins with 2 sliced apple wedges (cut quarters of apple into 3 or 4 wedges) and bake at 170° C (338°F) for 25 - 30 minutes until muffins and cooked though and golden.
- Cool in pan for a few minutes, then remove from pan and cool on wire rack.
Although these require a bit more work than I usually am willing to go through for a muffin, these are *so* good it's worth the extra time and effort! Some changes: Having no whole wheat flour, I used instead half all-purpose flour and half rice flour. I used Granny Smith apples, and grated them peel and all so as to give the muffins additional nutrition, color and texture. Also for additional nutrition, I added 3/4 cup of ground flaxseed along with the dry ingredients, and topped the muffins with chopped walnuts instead of sliced apples. All this made for a denser and not so low-fat muffin, but that's okay, since I prefer substantial muffins (I use them for breakfasts on the go, so I want them fairly filling), and the fats from the flax and walnuts are the heart-healthy kind that also provide lots of Omega-3. The next time I make these, I think I'll use brown sugar instead of the white -- or maybe half brown, half white -- for even more flavor. Thanks for a wonderful muffin in which the apple truly stands out. :)
These muffins are amazing! I loved the healthy ingredients and the fact that the muffins were so moist. The texture was a little more dense than a typical muffin, but they were still wonderful! I did substitute Splenda (granular) for the sugar in the recipe to lower the calories some more. Thank you for sharing, LUv 2 BaKE! I will make these again soon!
I made these last night as desert, and i had to make sure we left a couple over for school lunchboxes today :)... these are lovely in texture... i have tried many low fat muffins in the past that turned out like rocks... but these are sublime... also, as a diabetic, and I have thing for muffins, i could eat these without feeling guilty or doing much damage to my sugar levels... great recipe... thankyou