You guessed it, more apple related recipes. I’m sure those things reproduce overnight.
Anyway, these are great for breakfast or as a light snack. They contain no butter and very little sugar. The mix is quite runny when spooning it into the tins but as the muffins bake, the liquid is soaked up by the oats and raisins which go lovely and plump and juicy. The teaspoon of cinnamon and the nuttiness from the milk resemble the flavours of a traditional apple pie. The nuts and coconut are optional here but add texture against the smooth pops of baked apple chunks. Packed with slow release energy oats, a few of these teamed with a freshly brewed mug of coffee = a winning start to the day.
- 2 cups rolled oats
- ¼ light brown sugar, packed
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup milk (I used alpro hazelnut milk)
- ½ cup coconut milk – you can omit, just replace with another 1/2 cup of milk
- ¼ cup unsweetened applesauce (heat 2 chopped, peeled and cored apples in a pan with a small amount of water until they cook down to a puree)
- 2 egg whites
- 1 apple, cored, peeled and cut into small pieces
- ½ cup raisins
- Optional: nuts, desiccated coconut
- Preheat oven to 180C. Very lightly grease cupcake pans with vegetable oil and set aside.
- In large bowl mix together oats, brown sugar, baking powder, cinnamon and salt.
- In a separate bowl whisk together milk, coconut milk, applesauce, and egg whites.
- Add wet ingredients to the oat mixture and mix until combined.
- Carefully fold in apple pieces and raisins (and nuts and coconut if using).
- In prepared cupcake pans, fill each cup about ¾ full.
- Bake for about 30-40 minutes or until tops are browned.
- Remove the muffins and let cool for 10 minutes before transferring to cooling rack.
Makes 24 mini muffins.