Oat & Apple Muffins

Made with fresh apples and rolled oats, these moist, 10-minute apple oat muffins are perfect for breakfast, lunch boxes or an afternoon treat.

5 from 10 votes

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Course: Snacks

Cuisine: Muffins

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 243kcal

Preheat oven to 180 degrees celsius (fan-forced).
Place 12 muffin liners into a 12-hole muffin tray and set aside.
Sift the self raising flour, baking powder and ground cinnamon into a large bowl.
Add the caster sugar and stir to combine. Create a well in the centre of the dry ingredients.
Grate 2 apples into the well.
Whisk the eggs, buttermilk and vegetable oil in a bowl and pour on top of the apple.
Fold together gently (don't worry if there are still a few lumps - be careful not to over-mix or your muffins will be dense).
Spoon the mixture into the prepared cases (filling ⅔ of the way to the top). Sprinkle with the rolled oats and raw sugar.
Cook for 20-25 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in the tray for 5 minutes before transferring onto a wire rack to cool completely.

Place the chopped apples into the Thermomix bowl. Chop on Turbo for 5 seconds or until finely chopped. Set aside in a bowl.
Place the eggs, buttermilk and vegetable oil into the Thermomix bowl. Mix for 20 seconds on Speed 4.
Add the grated apple self raising flour, baking powder, ground cinnamon, and caster sugar and mix for 5 seconds on Speed 4 (check the mixture - it should still be a little lumpy). Scrape down the sides of the bowl and mix for a further 2-3 seconds, Speed 4.
Spoon the mixture into the prepared cases (filling ⅔ of the way to the top). Sprinkle with the rolled oats and raw sugar.
Cook for 20-25 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in the tray for 5 minutes before transferring onto a wire rack to cool completely.

RECIPE NOTES & TIPS

Ingredients Info

Buttermilk: If you can’t buy buttermilk from your local supermarket, you can easily make your own. Simply add 1 tablespoon of lemon juice or white vinegar to every 1 cup of regular whole milk. Stir and allow to sit for a minute or two before using.
Note: The milk will curdle slightly as you mix through the lemon juice or vinegar.
Raw sugar - it's entirely optional to sprinkle a little raw sugar over the top of the muffins before baking, but it does give the tops of the muffins a delicious cafe-style crunch!

More Recipe Tips

When choosing apples, it's important to remember that the redder the apple, the sweeter the apple. I tend to like the natural sweetness the apples bring to these muffins, so I usually use fuji, red delicious, pink lady or golden delicious apples.
Store muffins in an airtight container. These muffins can be frozen in an airtight container for up to 3 months.
To freeze, just wrap the muffins individually in cling wrap and then pop them into an airtight container in the freezer. On the day that you want them, simply grab them out and give them a couple of hours to defrost (I like to pop them onto a plate and lay a tea towel over the top).