Hello, how are you all? How has you weekend been? The weather turned very autumnal here in London, which means I’m in the kitchen more and more often to make some awesome warming meals.
Today, I’m here with a recipe for muffins. I’ve always liked these little cakes with a rounded crusty top, but as someone who regularly runs and tries to look after her diet, I’ve been also looking for a healthier version of them.
As you know, it’s hard to eat just one!
Therefore, I started to research how to make them somewhat better for your body, so they are not just a sweet treat, but an actual valuable meal in the day.
Many recipes that I’ve found online seemed too complicated to me, so after reading like fifteen of them, I decided to create my own version – and here it is!
For these breakfast muffins, you’ll only need your basic cupboard ingredients and some fresh (or frozen) fruit.
The main ‘healthy’ ingredient here are oats. I have tested this recipe with instant oats and steel cut oats (Scottish porridge oats in particular) – and both of them can be used for the dough, just carefully follow the amount needed.
At this time of year, I especially like the combination with apple and cinnamon, but my boyfriend’s favourite are blueberry and raspberry. Either will work for this recipe, so feel free to substitute them as you like – I’ll give you instructions for both versions.
The recipe is very easy and I hope you’ll enjoy making these muffins and having them for breakfast or as a snack!
Finally, if you make a batch, they will last for about 2 days – if you don’t them all before! However, they are also freezable. Wrap them in a resealable plastic bag or put them into an air-tight food container and keep them in your freezer for up to one month. Defrost them completely before serving.
Easy oat muffins with fruit
Ingredients for 12 muffins
- 1 cup instant oats (also known as quick oats; or use 3/4 cup steel-cut oats)
- 1 cup semi-skimmed milk
- 1 cup plain flour
- 1/2 cup golden caster sugar
- 2 1/2tsp baking powder
- 1 free range egg
- 1/4 cup sunflower or vegetable oil, plus some for greasing the tin
- For the blueberries and raspberries variant: 150g of each fresh or frozen fruit (300g in total)
- For the apple and cinnamon variant: 300g apples, peeled, cored and cut into small dices (0.5cm) and 1tsp ground cinnamon
- Preheat the oven to 200C/180C fan.
- Using a medium mixing bowl, mix together oats and milk. Leave to soak for 15mins.
- Prepare the fruit: Wash and peel the apples, cut them into dices. OR wash blueberries and raspberries and let them dry on a sieve above a bowl.
- If using baking tin, spray your muffin tin with cooking oil, or go over it with a paper towel soaked in a little bit (1/2tbsp) of sunflower/vegetable oil. Skip this step if using silicone forms and paper muffin cups.
- Mix flour, baking powder and sugar in a large mixing bowl. Add cinnamon, if using apples!
- Add an egg and 1/4 cup sunflower/vegetable oil and stir. Add the oat and milk mixture and stir thoroughly.
- Add the fruit and stir again until you get a nice thick and smooth dough.
- Using two table spoons, scoop up the dough into the prepared muffin cups/tin.
- Place in the oven on a middle rack and bake for 25mins.
- Test if the muffins are fully baked: Prick them with a wooden skewer, if it comes out clean, it means they are baked thoroughly. If there are little bits of dough stuck to the skewer, add a few more minutes to the baking process. Check again, leave to cool down on a cooling rack and serve!
Top tip: Muffins rise evenly if they are placed in a straight position in the oven AND if the oven door remains shut for the whole duration of the baking time.
Prepare time: 15mins |Cook time: 25mins || Total time: 40mins