Muffins with Oatmeal, Zucchini and Apple

Amazing muffins – If only all things that are this tasty could also be this good for you

The name “muffin” is a bit misleading. These little healthy (breakfast) snacks really deserve a name all of their own.

They are much moister than muffins – they have a hint of sweetness, a little bite from the oats. They remind me of a lovely fragrant oat porridge breakfast….in  muffin shape

When I took my first bite I was a bit skeptical – where they too moist?
But not only did I finish the whole first batch in no time I actually baked these over and over again in the last few months. I even tested these on others: thumbs up from adults and kids!

It really surprised me how satisfying these soft, moist  and healthy “muffins” are.

 

Ingredients
(found on the blog “pardon the doghair”)
12 muffins

1 small to medium zucchini
1 green apple
100ml (1/2 cup) applesauce (you can use No Cook Freezer Apple Sauce or store bought un-sweetened apple sauce)
100g (1 cup) oats
50g (1/3 cup) brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp baking powder
optional: 1 tbsp chia seeds (read tip)
1/2 tsp vanilla essence
1 whole small egg
1 small egg white

 

Recipe

  1. (If using defrost the  No Cook Freezer Apple Sauce.)
  2. Preheat oven to 175C (350F) degrees.
  3. Shred zucchini in food processor.
  4. Optional (see tip): squeeze out extra moisture ( I do this using a potato ricer).
  5. Shred apple in the food processor mixing it with the zucchini. Then pulse until mixture is fairly pureed.
  6. Add applesauce (if you are using No-cook Freezer Applesauce you can add the defrosted pieces to the grated zucchini and apples and puree all together).
  7. Add oats, sugar, salt, cinnamon, baking powder and chia seeds( if using).
  8. Briefly whisk eggs and vanilla. Add to the dough; it will be fairly moist.
  9. Fill 12 muffin tin cups ¾ full.
  10. Bake about 25-35 minutes.
  11. Allow to cool to room temperature (before they are cold they will fall apart. Once cooled they will retain their muffin shape).
  12. They keep in the refrigerator for at least a day or two (I never had any left to test if they would stay good for longer).

Tips & Variations

The chia seeds soak up the excess moisture in these muffins. They give the muffins a slightly firmer consistency. If you use chia it is not necessary to remove  moisture from the zucchini.

If you do not use chia it is best to squeeze out the excess moisture from the zucchini. (Although I admit I have also made a batch were I forgot to add either seeds or squeeze out moisture and they were quite fine.)

2 comments
  1. Hema said:

    Very healthy and tasty way to start the day, thanks for stopping by..

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