Apple & Oat Muffins


muffinsOats are a prime source of complex carbohydrate that help to sustain energy. They contain roughly 50% more protein than bulgur wheat, and twice as much as brown rice. Oats contain strong levels of thiamin, iron, selenium, magnesium and zinc; however, the most impressive quality of oats are their rich source of soluble fibre called ‘Beta Glucans’ which has been credited with helping to lower blood cholesterol levels. The fibre in oats has other benefits too – research suggests that oat fibre may also help control blood sugar and improve insulin sensitivity – so a benefit for those with insulin resistance problems.

The combination of protein and fibre in this recipe results in a slow release of energy and the anti-inflammatory ginger and blood-sugar-balancing cinnamon results in a warming and comforting snack/ breakfast to see you through the cold weather. Recipe makes approx 8 muffins.

  • 1.5 Cups Steel Cut oats – ground
  • 1 Cup Steel Cut Oats
  • 2 Bananas
  • 1 Cooking Apple
  • 2 Eggs
  • 3/4 Cup Almond Milk (I use Pip & Nut as these contain no stabilisers or gum)
  • 1/2 Cup Mixed Nuts & Seeds
  • 3 tbsp Raw Honey
  • 1 tbsp Cinnamon
  • 1 tsp Ginger
  • 2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Vanilla Extract
  • Chop the cooking apple into small cubes and set aside
  • In a bowl add all of the ingredients and stir to make a batter
  • Add in the apples at the end and stir well
  • Pour the mixture into muffin tins, or a loaf tin
  • Cook at 180 deg. for 30 minutes
  • Eat as a snack or as a breakfast option
  • Include 75g of rasberries or blueberries into the mix for an extra antioxidant hit
  • Try different variations of nuts i.e. walnuts or pecans