These muffins are so satisfying just the right amount of sweetness, a slightly crispy top + deliciously tender underneath.
These apple puree + raisins not only make sure you are getting in lots of fruit they also keep these muffins beautifully moist. Means they are perfect for batch cooking + ready for breakfast during the week.
Cinnamon is also great at helping to stabilise blood sugar so perfect to help minimise any spikes.
This recipe serves 12.
INGREDIENTS
2 Eggs
270g Rolled Oats
2 Large cooking apples cooked (see Chefs notes at the bottom)
3 tbsp Honey
2 tbsp Coconut Oil
100g Raisins
1 tsp Cinnamon
Step 1: Preparation
Turn on your oven + pre-heat to 180c.
Step 2: Mixing
In a large mixing bowl crack the eggs + beat thoroughly, add all the other ingredients + mix again until you have a batter. Leave to stand for a few minutes to allow the oats to absorb some of the liquid. If it still looks too "runny" add some more oats.
Step 3: Fill
Grab your 12 hole muffin tray (preferably silicon then no need for cases!) Fill the silicon muffin cases full as these muffins do not rise. Pop your tray of muffins into the oven + bake for 10-12 minutes, but keep an eye. Once firm + golden on top they are done.
Step 4: Store
Allow to cool fully, then store in an airtight container until required.
Chefs Notes:
Apple puree: you can either buy a shop variety (but do check sugar content).
If making its, simply peel, core + chop up an apple. Then pop it into a bowl + in the microwave for 1 minute blasts. After each blast mash with a fork until you have a smooth consistency.