Apple and Raspberry Oatmeal Muffins

Oatmeal Muffins

Cane sugar free, can be made dairy free, wholemeal

Makes 16 small muffins


– 1 1/4 cups wholemeal flour, sifted (add husks back in)
– 1 1/4 cups rolled oats
– 1 tsp baking powder
– 1/2 tsp baking soda
– Pinch of rock salt
– 1/2 tsp ground cinnamon
– 1 140g tub of Goulburn Valley apple puree
– 1 small apple, grated
– 1/2 cup milk with added 1/2 tsp white vinegar (or milk substitute with no vinegar)
– 1/4 cup honey
– 1/4 cup pure maple syrup
– 2 tbsp grapeseed oil
– 1 large egg, lightly beaten
– 3/4 – 1 cup of frozen raspberries


1. Preheat oven to 180 degrees fan-forced
2. Line muffin tin with paper cases
3. In a large bowl combine sifted flour, oats, baking powder, baking soda, salt and cinnamon
4. In a medium bowl whisk together applesauce, grated apple, milk and vinegar mixture, honey, maple syrup, oil and egg
5. Make a well in the centre of the dry ingredients and pour in the wet
6. Mix until just combined
7. Fold in raspberries
8. Fill muffin cases to 2/3 of the way full
9. Bake for 15-20 minutes or until a skewer comes out clean and muffins spring back when lightly pressed


– These muffins can also be made using banana instead of apple, simply substitute the apple puree and grated apple with 1 cup of mashed banana


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