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.
- baking powder 1 level teaspoon
- baking soda 1 teaspoon
- wholemeal flour 1 cup
- rolled oats 1 cup
- ground cinnamon 1 ¼ teaspoons
- sultanas ¾ cup
- eggs 2
- coconut sugar or brown sugar ¼ cup
- runny honey or golden syrup ¼ cup
- vanilla extract 1 teaspoon
- unsweetened thick Greek yoghurt 1 cup
- oil 1/3 cup (e.g. canola, rice bran, soy bean)
- apple 2 cups peeled and diced (e.g. braeburn and granny smith)
- rolled oats 3 tablespoons
- brown sugar 1 ½ tablespoons
- ground cinnamon ½ teaspoon
- butter or coconut oil 1 tablespoon
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.