Healthy Apple & Oat Breakfast Muffins
As we slide into November, it’s important that we still follow the principals of what Cholesterol awareness messages we learnt throughout October……Quaker Oats is encouraging consumers to increase the amount of soluble fibre in their diets as it has been linked to lowering cholesterol. The #FeelingFibrant campaign aims to get consumers creative in the kitchen by boosting their fibre intake with some exciting oat based recipes, and here’s mine, delicious and easy to make Apple & Oat Breakfast Muffins.
Now, I am a BG fan of oats and use them all the time in my recipes, as well as starting each day with a big bowl of creamy porridge. However, nice though porridge is, it’s sometimes good to ring the changes and so I created these tasty Apple & Oat Breakfast Muffins as an alternative way to start the day – plus, they make the perfect treat for Elevenses or an afternoon snack when added to the school or office lunchbox. These muffins are low in sugar and fat and have juicy apples in them as well as high fibre oats, but they are still packed with flavour and don’t taste “healthy” in a dry bran way! The recipe makes 12 muffins and you can use any eating apples that are in season, I used home grown Coxes Orange Pippins.
Oats take centre stage in the fight to lower cholesterol as oats contain a form of soluble fibre called beta glucan, which has been shown to lower blood cholesterol. High levels of blood cholesterol can increase the risk of heart disease; they are a fantastic breakfast choice, yet versatile enough to be used in a variety of dishes that can be eaten throughout the day, and that’s why I’ve teamed up with Quaker Oats and created an easy and nutritious recipe that’ll definitely have you going back for more.
Competition time! Now you’ve seen my recipe suggestions I’d love to see yours! Do you have a favourite recipe using oats? Let me know what it is in the comment box below and I will choose my favourite to win a three month supply of Quaker Oats porridge and a three month subscription to Abel & Cole fresh fruit delivery – which is a FAB prize to win!
HOW TO ENTER: Just leave your recipe below in my comments box, and I’ll pick my favourite in three days time – it’s as easy as that.
Prize:
A three month supply of Quaker Oats porridge sachets
A three month fruit delivery from Abel & Cole
T & C’s
These prizes are offered by Quaker Oats and I am hosting it on behalf of them. You must be over 18yrs old to enter. Please note, I am not responsible for posting the prize out or providing it. The winner will be notified within 7 days of the closing date. The prize is as stated: no cash alternatives are available. This competition is open to UK entrants only.
Why not check out Quaker Oat’s on Twitter and Instagram?
Instagram: https://instagram.com/quakeroatsuk
Twitter: https://twitter.com/quakeroatsuk
Apple and Oat Breakfast Muffins
Print recipe
| Serves | 12 muffins |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Breakfast, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 125g self raising flour
- 75g wholemeal flour
- 75g oats
- 50g light brown sugar
- 3 small eating apples (peeled, cored and finely diced)
- 50g low-fat spread (such as Flora)
- 150mls skimmed milk
- 1 large free range egg beaten with 2 tablespoons natural yoghurt
- extra oats for dusting
Note
Apple and Oat Breakfast Muffins - easy to make and a fabulous alternative to a bowl of porridge for breakfast. Low in fat and high in fibre.
Directions
| Step 1 | Pre-heat oven to 200C and line or grease a 12 hole muffin tin with paper cases or low-fat spray. |
| Step 2 | Mix the flours, oats and sugar together and then add the chopped apples. |
| Step 3 | Melt the spread and add it to the flour and apple mixture, then pour the milk, egg and yoghurt mixture in. Mix well but do NOT over mix. |
| Step 4 | Spoon the mixture into the prepared muffin tin - sprinkle the oats over the top and bake in the pre-heated oven for 15 to 20 minutes, until the muffins are well risen and golden brown. |
| Step 5 | Allow to cool in tin before removing and allowing to cool completely on a wire rack. |
This blog post was commissioned by Quaker Oats and Foodies100 as part of the Quaker Oats #FeelingFibrant campaign. I was compensated for the cost of ingredients and my time.
Dom says
i’m porridge crazy at the moment so these divine muffins are the perfect treat for me… love the addition of apple too. Gorgeous way to start the day!
Corina says
These muffins look gorgeous! I love to use oats to make homemade granola with coconut oil, coconut flakes, dried mango and peanuts.
Deborah says
I bake a lot with oats, into crumbles, bread, flapjacks and Cranachan on special occasions. I even make the odd body scrub! I seldom follow recipes, so that will rule me out, as I cannot share one, but I do love simmering my slow cooked oats on a frosty Winter morning using 1/2 cup oats to 1 cup almond milk and a 1/4 teaspoon each of turmeric, cinnamon, and ginger. for their ayurvedic qualities. If I’m feeling decadent, I’ll sprinkle a spoonful of Traidcraft dark muscavado sugar which melts into deep, dark, amber pools of deliciousness atop the served porridge. Sit back in front of the fire and enjoy!
Hester McQueen says
Irish Soda bread always goes down a treat here. I use the Good Food recipe and it works everytime!
Porridge for breakfast week days and try and remember to leave them soaking overnight as the porridge is creamier. Only use water – can’t abide porridge made with milk!
Lynne says
I love homemade Scottish oatcakes: with lots of butter and good strong cheddar they can’t be beaten.
Ingredients:
250g oatmeal
25g butter, melted
half teaspoon bicarbonate of soda
pinch of salt
150ml boiling water
Method
Preheat the oven to 180 degrees C
Put the oatmeal in a large bowl
Add the bicarbonate of soda and the salt
Add the butter and boiling water
Stir well with a wooden spoon
Finally use your hands to bring the soft paste together when it is cool enough
Sprinkle the work surface with oatmeal
Roll out the dough – the thickness is up to you depending on whether you like thin or thick oat cakes, but not too thin or they will break too easily
Use a cutter to mark out the rounds
Place on a baking tray
Bake in the oven for about 15 minutes
Remove from oven and allow to cool a little
Karen Burns-Booth says
Congratulations Lynne! You have won for your simple but classic Oatcakes! Please email me your details! Karen
Sandhya Hariharan says
I have quite a few favourites… Anzac Biscuits, Savory Oats Upma , No bake Oats Chocolate Granola Bars and more.
Picking from the lot – No Bake Oats Chocolate Granola Bars.
Recipe :
Ingredients:
2.5 cups old fashioned oats
3/4 cup peanut butter
1/2 cup desiccated coconut
1/2 cup golden syrup
100 g ( 75 gm + 25gm) chocolat chunks ( dark choco)
1 tsp cinamon powder
1 tsp vanilla extract
Directions:
Blitz the Oats in your mixer , just enough to break them down. In a large mixing bowl combine Oats, Desiccated coconut, 75gm of chocolate and Cinnamon Powder and give them a good stir.
In a medium saucepan , combine Golden Syrup,Peanut Butter and Vanilla Extract. Heat them until just melted and smooth. Make sure to stir occasionally.
Pour the Wet mixture on to the Dry Oats Mixture and mix thoroughly until everything is evenly dispersed. Since we are adding a warm liquid mixture over the oats, chocolate mixture , chocolate is bound to melt and render a divine flavor.
Line the baking tray with a greaseproof paper one overlapping the other. Press the prepared mixture onto the baking tray and flatten them using a wooden spoon or any heavy cup or jam tins to obtain an equal layer. Place the remaining chocolate chunks onto the top layer in a random fashion and spread it through. Cover with cling film .
Leave it cool for atleast 3-4 hours , refrigerate overnight. Cut them into bars and enjoy the delight.
Notes:
If you wish to enjoy chocolate chips/chunks instead of chocolate flavour , wait for the wet mixture to cool down and then pour it over.
If Golden Syrup is unavailable, you could use some Honey instead.
Becky Thorn says
I love to make my own granola and at this time of year I make it with christmas spices. Fantastic for breakfast or as a baking ingredient and unusual enough to give as a home made Christmas gift.
https://mintcustard.wordpress.com/2014/12/08/christmas-spiced-granola/
Tiffany Bird aka Engrossed says
These have been a longtime favorite. They are a wonderful thin, crispy, nutty oatmeal cookie. The recipe is from The California Heritage Cookbook.
Best Oatmeal Cookies
Ingredients
1 cup butter, softened ( 2 cubes)
1 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups quick-cooking rolled oats or 1 1/2 cups ground rolled oats
3/4 cup walnuts (may be ground in a blender) or 3/4 cup pecans, ground ( may be ground in a blender)
1 teaspoon vanilla extract
granulated sugar, for dipping
Directions
In a large bowl cream the butter and add sugars, beating until fluffy.
Blend egg into creamed mixture.
Sift together into the creamed mixture the flour, soda, and cinnamon.
Blend in the oats, nuts and vanilla.
Chill dough 1 hour or more.
Preheat oven to 350F. Grease cookie sheets.
Place small pieces of dough (about 1 tbsp) onto a greased cookie sheet.
Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, re-sugaring glass for each cookie.
Bake for 10-12 minutes, until lightly browned.
Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks.
Store them in an airtight container.
Rachel Atkinson says
Oh the joy of oats and apples together! I recently posted a Windfall Apple Slice recipe – a cakey twist on flapjack: http://mylifeinknitwear.com/windfall-slices/
Thanks for a lovely giveaway.
lynn savage says
I love oats both for my morning porridge and for cooking with. Here’s my recipe for date and oat squares – photo here – https://twitter.com/lattieh/status/666702876610273280
Date and Oat squares
600g chopped dates
330ml water
50g caster sugar
170g brown sugar
225g butter
245g plain flour
210g oats
1/2 tsp soda
1. Place dates, water and caster sugar in saucepan, bring to boil then turn down heat and simmer for 10 mins, stirring frequently. Set aside to cool.
2. In a large bowl mix together brown sugar and butter, when well mixed add the flour, oats and soda. Mix well together, best done with a wooden spoon..
3. Place half the mixture in the base of a lined baking tray (about 30 x 25) press down firmly. spread the date filling evenly over. Place the remaining oat mixture on top and evenly and press down lightly.
4. Bake in an oven preheated to 375’f for 25-30 mins, cool in the tray for 10 mins and then cut into squares.
If you have any packets of Quakers oat so simple use 4 packets. I made them with 4 packets of oat so simple cuppa porridge and they came out with a lovely finer texture. Using the regular oats gives a coarser texture.
The photo I have linked to is the one made with cuppa porridge oats, as that’s the only version I have a photo of.
Vivien Lloyd says
Vivien Lloyd This is my friend Angela Hickman’s recipe
New Zealand (ANZAC) Biscuits
Makes 35-40 biscuits
5oz butter or Block marg
2oz Golden syrup
4oz castor sugar
4 oz porridge or rolled oats
2 oz desiccated coconut
Level teasp Bicarb
4 oz Plain flour
Melt butter, syrup and sugar over low heat. Sift bicarb with flour and add all dry ingredients and mix together well. Leave to cool.
Roll in to 10g balls and flatten out to about half cm thick with knife or back of spoon (approx. 5cm diameter.)
Put 9 biscuits on a baking tray, lined with baking parchment 16 may run into each other as they spread considerably during cooking.
Bake at 350degF or 170 C (160 fan) for about 8-10 mins until golden brown.
Remove from oven and leave to rest on tray for a couple of minutes. Slide parchment and biscuits to cooling rack. Remove parchment after another couple of minutes.
Once cool, store in an airtight and husband-proof tin.
Emily Greentree says
I’d make some oaty muffins using porridge oats eggs yoghurt and flavoured with whatever you like such a fruit or banana. Bake in oven until golden brown and cooked through. Delicious for breakfast x
David Clarke says
Flapjack with honey as sweetener and can be free-sugar 😛
Karen Burns-Booth says
And the winner is Lynne for her Scottish Oatcakes!