>Healthy Apple, Yogurt and Oat Breakfast Muffins

So I’ve put on a little weight recently.

Just a few kilos.

It’s actually bothering the heck out of me but I’m trying not to freak out about it.

I have no idea how it happened.

It couldn’t possibly be due to all the beer, cider, lychee martinis and white sangria (that stuff is amazing) that I have been drinking now that spring is here.

Or it couldn’t be because of all the Nutella cheesecake I have been loving.

Or because of the crazy amount of jaconde sponge, homemade ice cream and chocolate garnish scraps I have been snacking on in my Present Desserts class at culinary school.

No, no, it couldn’t possibly be because of any of that.

So in all of my weight gain denial, I baked. I diet-baked.

Yep. I made us some diet baked goods. I’ll snack on these instead of on sponge cake scraps from now on, okay?

These muffins are super super moist, especially for healthy muffins. They stay moist for days, and actually taste really good. Not like they’re healthy at all.

I’ve made them about five times already since first making and photographing them. I’ve tried them with mashed banana instead of some of the applesauce and put in frozen blueberries instead of the raisins.

The possibilities are endless. Enjoy!

Inspired by Everyday Health.

1 cup rolled oats
1 cup plain yogurt
55g unsalted butter, softened (1/4 cup)
2 1/2 tbsp brown sugar
1 egg
1/2 cup applesauce
1/2 cup whole wheat flour
1/2 cup plain flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1 apple, peeled, cored and diced
1/4 cup raisins (or blueberries)

Preheat the oven to 180 C (350 F) and line a 12-hole muffin pan with cupcake liners.

Stir together the oats and yogurt and set aside.

In a large bowl, cream the butter and brown sugar together with a wooden spoon.

Add the egg and beat to combine. Stir in the applesauce. Mix in the yogurt oat mixture.

Stir in both flours, the cinnamon, baking powder, baking soda and salt until just incorporated.

Mix through the apple and raisins gently.

Divide the mixture evenly between the 12 muffin holes.

Bake for 20 minutes. Makes 12 muffins.

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Filed under Breakfast, Fruit, Muffins, Cupcakes & Bites

14 responses to “>Healthy Apple, Yogurt and Oat Breakfast Muffins

  1. They look delish and am going to try them,, we could do with some healthy stuff to counteract all the sweet goodies in my house! Your photographs are always great, do you use a great camera with a specialist lens?

    • Oh I’m happy to hear you’re going to make them! I hope you like them :-) and they are yummy and healthy!
      Thank you so much :-) I use a canon 550D, which I love, with a canon 1.8 50mm lens (which is a macro lens but is really cheap). :-)

  2. Ooh, I love white sangria too! I’m definitely a beer over wine kind of girl, but give me some sangria and I’m all over it :)

    Love this recipe…I’m going to try it with blueberries and bananas!

    • Oh Maura I think we were meant to be, I’m exactly the same! Love my beer (and I’m one of few!?), but I’m the same with sangria, especially the white stuff.
      Oh do! I now make it with half applesauce/half mashed banana, then the chopped apple + 1/2 cup blueberries. Delicious. let me know what you think! :-)

  3. Thanks for posting this.. It’s been a pleasure to read :)

  4. Tara

    just for the record, you have not put on weight! love this recipe.. can’t wait to make it!! x

  5. I just love looking through your posting, you have the most excellent voice.

  6. Pingback: >Double Chocolate Chip Nutella Stuffed Oreo Crumb Cookie Cups | Butter

  7. Nasreen

    Can I make a cake out of this instead? What should i set the temp to if in a baking tin, the aluminium type? And what difference does the brown sugar make over white sugar?

    • Hi! You could try and bake it as a cake, but I haven’t tried it so no promises it will work. Leave the oven temperature the same, 180 C (350 F).
      Brown sugar makes a difference to the flavour and texture of the cake so be sure to use it.

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