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Apple and Oat Muffins

Packed with good stuff, these not-too-sweet muffins are an appetising way to start the day. They’re best fresh, so you might like to bake them in the evening before you go to bed. Alternatively, if you have children like mine, you can bake the muffins together ridiculously early in the morning. Often, though, I bake a batch and freeze them. A couple of muffins taken from the freezer just before I go to bed will be ready to eat by breakfast time. Sometimes I give them 5 minutes in a low oven – to make them extra nice. I’ve used walnut oil here: it lends a subtle nutty taste and is a source of omega-3 fatty acids. However, if you’re avoiding nuts, you can replace it with rapeseed or sunflower oil, or melted unsalted butter.


Preheat the oven to 190°C/gas 5.

Put 12 large muffin cases into a muffin tray. In a large bowl, thoroughly combine both flours, the oats, baking powder, cinnamon and sugar. Add the grated apple and stir well to distribute it evenly through the mixture.

In a jug, combine the yoghurt, milk, egg and oil. Tip this into the dry ingredients and add the sultanas. Mix lightly, stopping as soon as everything is just combined.

Drop dessertspoonfuls of the mixture into the paper cases.

Bake for 25–30 minutes, or until risen and golden brown. Transfer the muffins to a wire rack. Eat within 24 hours, or

freeze them.

Serving suggestions

For babies:

Leave out the sultanas for very young babies (you can scoop out a couple of sultana-free portions of muffin mix, then stir in the sultanas at the last minute for everyone else’s muffins).

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100g plain flour

100g wholemeal flour, or unrefined spelt flour

50g porridge oats

3 level tsp baking powder

1 tsp ground cinnamon

50g caster sugar

2 medium dessert apples, peeled and grated

125ml plain, full-fat yoghurt

125ml whole milk

1 egg

50ml walnut oil

75g sultanas

This recipe is taken from...

River Cottage Baby and Toddler Cookbook