Apple-oat muffins

Muffins with the goodness of apples, wheat and oats

Apple-oat muffins


Muffins with the goodness of apples, wheat and oats


For topping


  1. Coarsely grind quaker oats to get 1 cup coarse powder. Sieve together plain flour, wheat flour, baking powder, baking soda into a bowl. Add coarsely ground oats, mix, set aside.

  2. Preheat oven at 1800 C. Grease muffin tray.

  3. Slice apples (or leave the skin on if desired). Slice apples or dice into medium chunks. Drizzle 2 tsp milk to prevent it from darkening.

  4. In another bowl combine milk, oil, vanilla, cinnamon powder, brown sugar and stir to combine. Now add the sieved flour mixture and fold gently with a spatula till all ingredients are combined. Do not over mix.

  5. Spoon the thick muffin batter into 12 greased muffin moulds till half full. Keep few diced apples or 1 sliced apple into each mould. Top each mould with remaining batter till ¾ th full. Sprinkle chopped nuts or oats on top.

  6. Bake at 1800 C for 20 to 25 mins or till toothpick inserted in the center comes out clean.

  7. Cool for 10 mins. Unmould. Serve as is or with a glass of milk or with honey drizzled on top.


Can refrigerate the muffins for a day or two. Reheat in the microwave before serving.
These muffins can also be served for breakfast.
You can add 2 tbsps raisins to the batter.
You can add chopped apples to batter directly instead of layering. If adding vegetable oil, opt for odourless ones like sunflower oil.
For nuts as topping you may add either cashews, pista, almonds.
In place of plain flour, you can add wheat flour (total 1 ¼ cups wheat flour)

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Prathima Thotanthillaya