Hello! Today, I'm here with an easy recipe for oat muffins with fruit. 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. Here it is!
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, tested it several times - 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 (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
- 1 cup instant oats also known as quick oats; or use ¾ cup steel-cut oats
- 1 cup semi-skimmed milk
- 1 cup plain flour
- ½ cup golden caster sugar
- 2 ½ teaspoon baking powder
- 1 free-range egg
- ¼ cup sunflower or vegetable oil plus some for greasing the tin
For the blueberry and raspberry variant
- 300g of each fresh or frozen fruit
For the apple and cinnamon variant
- 300g apples peeled, cored and cut into small dices (0.5cm)
- 1 teaspoon 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 (½tbsp) 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 ¼ 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 tablespoons, 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!