Reduced Sugar Apple and Oat Muffins
Reduced Sugar Apple and Oat Muffins are perfect for a school lunchbox or after school treat!. Now these muffins aren’t very sweet because we have substituted the sugar for apple puree. But it is healthy and delicious and the rolled oats give the muffin a nice texture!
We substitute sugar in this recipe for apple puree. You can either buy it pre-bought (you can get it in a large jar from the sauce section of your supermarket) – or you can make your own by placing small apple slices (no skin) and a little water in the microwave for 10 minutes, then blending until it is smooth.
Serve them warm with some butter and syrup.
Add the rolled oats and buttermilk in a bowl. Stir and let it stand for two hours at room temperature.
Preheat oven to 180 degrees. Grease muffin tin or line with paper patty cups.
Stir in wholemeal flour, baking powder, bicarb soda in a large bowl. Add oat-buttermilk mixture, apple puree and egg. Mix well and fill into muffin cups.
Bake for 30 minutes keep and eye on them in the oven. Make sure a skewer inserted into centre of muffin comes out clean.
Recipe Hints and Tips:
- Apple and Oat Muffins can be frozen up to three months.
- Extra time: 2 hours soaking, muffins will be ready in 2 hours and 40 minutes.