Oatmeal Fruit Muffins
The history of muffins dates back to 18th century England, where they were first baked by the poorer classes from leftover bread dough. The oatmeal version became popular with the rise of healthy eating, as it is rich in fiber and slowly absorbed carbohydrates. This muffin is perfect for breakfast, a snack, or even a pre-workout snack. The fruits in it add natural sweetness, so less added sugar is needed. If you want to make it even more exciting, try it with nuts or dark chocolate chips!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
2
In a large bowl, whisk together the dry ingredients: rolled oats, all-purpose flour, baking powder, and a pinch of salt.
3
In a separate bowl, whisk the eggs, then add the honey, milk, olive oil, and vanilla extract. Whisk well until you have a smooth batter.
4
Grate the apple and mash the banana with a fork. Add them to the wet ingredients. This will give the muffins a pleasantly soft texture and natural sweetness.
5
Pour the wet ingredients into the dry ingredients, then gently fold together with a spatula until just combined. Be careful not to overmix.
6
Finally, gently fold in the blueberries, being careful not to crush them.
7
Fill the muffin cups about three-quarters full with the batter, leaving room for them to rise during baking.
8
Bake the muffins for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
