Apple, Oat and Coconut Muffins
Serves: 12
Prep time: 10 minutes
Cook time: 20 minutes
½ serves per portion
Recipe courtesy of Judy Stubbs, Maleny Branch
Ingredients:
- 3 granny smith apples, grated
- 1 ⅓ cups rolled oats
- 1 cup shredded coconut
- ⅓ cup honey
- 1 teaspoon vanilla
- 4 tablespoons vegetable oil
- 3 eggs, whisked
- 1 ⅓ cups wholemeal self-raising flour
- 1 teaspoon cinnamon
- ½ cup sultanas
Method:
- PREHEAT oven to 180°C.
- MIX apple, oats, coconut, honey and vanilla in a large bowl to combine. Reserve one cup of this apple mixture and set aside.
- ADD oil, eggs, flour, cinnamon and sultanas to the remaining apple mixture and mix until just combined.
- DIVIDE mixture into 12-hole muffin pan, lined with baking paper.
- SPRINKLE the top of each muffin with reserved apple and oat mixture.
- COOK for 20 minutes, allow to cool before turning out onto wire rack.
What's Great About It:
These high fibre muffins are great for morning tea and school or work lunch boxes. Any apple can be used in this recipe with the skin on for extra fibre and the sultanas are added for extra sweetness. The cinnamon also adds a lovely flavour and a bit of natural sweetness to the muffins. They can be served with a dollop of Greek yoghurt.
