Oaty Apple and Sultana Muffins

These diabetes friendly muffins use wholemeal flour and oats as their base to lower their glycaemic index, yet they are very light in texture. They have a yummy cinnamon crumble topping on top that kids will love – pop them in their lunchboxes for a treat! These oaty muffins will keep for a few days in the pantry, a week in the fridge, or months if frozen.
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Servings 12 muffins
Calories 231 kcal
Kid Friendly


Dry mixture

  • 1 teaspoon baking powder levelled
  • 1 teaspoon baking soda
  • 1 cup wholemeal flour
  • 1 cup rolled oats
  • 1 ¼ teaspoons ground cinnamon
  • ¾ cup sultanas

Wet mixture

  • 2 eggs
  • ¼ cup coconut sugar or brown sugar
  • ¼ cup runny honey or golden syrup
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened thick Greek yoghurt
  • 1/3 cup oil e.g. canola, rice bran, soy bean
  • 2 cups apple peeled and diced, e.g. braeburn and granny smith

Crumble topping

  • 3 tablespoons rolled oats
  • 1 ½ tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter or coconut oil


  • Preheat oven to 180 degC fan-bake or 355 Fahrenheit.
  • 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 any lumps, then mix with all remaining dry mixture ingredients in a bowl.
  • In a large mixing bowl, use a whisk or fork to beat eggs, coconut/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 make muffins tough).
  • To make the crumble topping, mix rolled oats, brown sugar and cinnamon together. Rub in butter using your fingertips until the mixture reassembles 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.