Apples are so cheap right now and really versatile! Use them in this high fibre apple crumble muffin recipe which is packed with natural sweetness from fruit, and loads of fibre. This recipe still contains some sugar, however using brown sugar which is rich in flavour tends to mean that we don't need as much to achieve the same sweetness. You could swap the sugar for honey if you prefer the taste.
1 Tbsp Baking powder
1 tsp Baking soda
1 cup Wholemeal flour
1 cup Rolled oats
1 ¼ tsp cinnamon
¾ cup Sultanas
¼ cup brown sugar
1 tsp Vanilla essence
1 cup milk
⅓ cup Oil
2 cups Apples, peeled and diced
3 Tbsp Rolled oats
1 tsp Brown sugar
½ tsp Ground cinnamon
1 Tbsp Butter/ spread/ oil
Heat oven to 180C fan-bake.
Grease and line a 12-hole medium muffin tin
Combine all dry ingredients in a bowl
In a separate bowl, use a whisk or fork to beat eggs, then add all remaining wet ingredients and stir until well combined and no lumps remain.
Add dry mixture to wet mixture. Use a large metal spoon to fold the two mixtures together until just combined.
To make the crumble topping, mix rolled oats, brown sugar and cinnamon together.
Rub in butter using your fingertips until the mixture resembles breadcrumbs.
Spoon batter into paper cases, filling almost up to the top. Sprinkle over crumble.
Bake for 20-25 minutes or until muffins are golden brown and spring back when lightly pressed.
Remove from tin and allow to cool on a rack.