Cinnamon Apple and Oatbran Crumble Muffins

Think of the yummiest apple crumble, then picture it as a muffin! Crunchy, golden crumble topping makes these healthy breakfast treats all the more delicious than they are already.

These are packed full of vitamins and fibre thanks not only to the wholemeal flour and apples, but to the oatbran - a totally underrated but brilliant source of all types of essential nutrients.

Oatbran, which is basically just crushed oats, is naturally super high in fibre. This means that it's really effective in maintaining digestive health and stopping cholesterol absorption. It's low GI - so releases energy slowly - and contains lots of thiamin, folic acid, and vitamin E. If that wasn't enough, phytoestrogen compounds, called lignans, in oats have been linked to decreased risk of hormone-related diseases such as breast cancer.


So let's get cooking!



INGREDIENTS:

Muffins:
1 cup wholemeal self-raising flour
1 cup oatbran
1 tspn bicarbonate soda
1 1/2 tspn baking powder
2 tspns cinnamon
3/4 cup brown sugar
1 pinch salt
2 medium granny smith apples (peeled and finely sliced)
1/2 cup sultanas
2 eggs
1 cup vanilla yoghurt (or 1/2 milk, 1/2 yoghurt, depending on how thick the yoghurt is)
1/2 cup sunflower oil
1 tspn vanilla essence

Crumble Topping:
1/3 cup oats
1/3 cup flour
1/2 cup brown sugar
1 1/2 tbspns butter

For the muffins, mix all the dry ingredients together in a large bowl and set aside. In a separate bowl, whisk yoghurt, oil, vanilla and eggs.

Peel and slice apples finely (into segments about 2mm thick) then combine all ingredients until just incorporated. Divide into patty-pans until mixture reaches the rim of each.

For the crumble, combine oats, flour, sugar and butter in a bowl and jumble with your fingers until the mixture resembles chunky breadcrumbs. Sprinkle some crumble across the top of each muffin, then place in a fan forced oven at 190ºC for approximately 20 minutes, or until crumble topping is crisp and golden.

Enjoy my dears!