These apple and cinnamon muffins are something I've been making for awhile and are a bit of a twist on what can be a sugar and fat-filled indulgence. They stay really moist and are perfect to freeze for lunches.
Apple & Cinnamon Muffins
Recipe by me
3/4 cup self-raising flour
3/4 cup wholemeal plain flour
1/4 cup rapadura or brown sugar
1 ts baking powder
1 ts cinnamon
1 cup rolled oats
1 cup low fat milk
1/4 cup coconut oil
1 ripe banana, mashed
1 large apple, washed and grated (skin and all)
Preheat oven to 180 / 160 degrees celsius. Line a 12 cup muffin tray and set aside.
In a large bowl add the flours, baking powder, cinnamon, oats and sugar and whisk to combine.
In a smaller bowl place the milk, egg, coconut oil and banana and whisk together.
Add the grated apple to the dry ingredients then pour over the wet ingredients. Using a fork, stir until only just combined.
I was pretty happy with this batch but they did stick to the paper cases a bit. Not a huge problem though and Oscar loved eating the extra 'cake' on the paper!