This is the next recipe from my Sweet & Healthy series that I didn’t realise I was doing until I just looked at all the recipes and photos I had waiting to publish and noticed that they were all sweet treats that are good for you. The previous recipe in the (now) series was for this Vegan Banana Bread with Dates & Almonds.
This is because The Washer Up likes something sweet to take to work with his lunch and I always end up snacking on whatever it is too, so it has to be healthy. These are brilliant for breakfast if you don’t have time to make anything and terrific for that afternoon tea break when you need a sweet fix.
They are like sweet apple and cinnamon porridge in a handy portable muffin disguise. And the oats really do keep you full for longer, it’s true. There is no butter and no sugar in these just olive oil and honey for sweetness. I made them using ground almonds to keep them gluten-free but you could use wholemeal spelt (or normal) flour instead.
I adapted the recipe from an amazing website called The Healthy Chef. I have the feeling it won’t be the last time I use one of her recipes if these muffins are anything to go by.
Apple, Pear & Cinnamon Oatmeal Muffins
Makes about 12 muffins. Gluten-free. Adapted from The Healthy Chef
- 200 g (2 cups) rolled oats (GF)
- 125 g (1 cup) ground almonds (or wholemeal/spelt flour)
- 25 g (1/4 cup) flax meal (ground flax seeds)
- 80 g (1/2 cup) raisins (I used moscatel, so juicy)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 250 ml/1 cup (2 small pots) goat’s (or Greek) yoghurt
- 4 eggs, lightly beaten
- 4 Tbsp olive oil
- 2 Tbsp honey
- 1 tsp vanilla extract
- 1 large apple, grated
- 1 pear
Preheat oven to 160 C and line your muffin tin with paper cases.
Add the oats, flax meal, raisins, yoghurt, oil, vanilla, baking powder, cinnamon, honey and beaten eggs to a bowl and mix together. Leave to soak for 10 minutes to soften the oats.
Then grate in the apple with the skin and any juice up to the pips and mix through. Then add the ground almonds (or flour) and fold in gently.
Use an ice cream scoop (or large spoon) to fill the muffin cases then sprinkle over a few oats. Bake for 15 minutes then slice the pear into thin circles and place one on top of each muffin. Return to the oven for another 20 minutes or until a skewer inserted comes out clean.
Brush the tops with a little honey while still warm. Serve warm or at room temperature. Store in an airtight container.
Coming up soon in my Sweet & Healthy series: Chewy Fruit & Nut Muesli Bars and Wholemeal Chocolate Chunk & Hazelnut Cookies.