Naturally sweetened and wholesome muffins, packed with fruit, whole grains and topped with a moreish crumble! I have a soft spot for blueberry muffins as my cousins and I used to make them when we were kids. I’d walk over to their house, play with some toys (or Nintendo) and we’d get our hands messy with canned blueberries and enjoy the fruits of our labour.
These are an adultified and fancier version of those muffins. I sweetened them with only pureed apple and minimal coconut sugar. And the crumble adds a wonderful crunchy granola-like texture and bang to the muffins.
They didn’t last long in my house. I enjoyed them for breakfast or a snack and gave some to my partner for work.
I hope you enjoy this recipe and let me know if you make it!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
Apple and blueberry oat crumble muffins
Ingredients
Crumble
- 3/4 cup oats
- 1/4 cup blanched almond meal
- 1/4 cup any light-coloured sweetener, such as rice malt syrup or maple syrup
Muffins
- 1 apple, chopped
- 1 cup plant-based milk, such as almond, soy or coconut
- 1 cup white rice flour, or all-purpose flour
- 1/2 cup oats, ground
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg powder
- 3/4 cup blueberries
Instructions
- Preheat oven to 170C.
- Place the chopped apple in a small saucepan with a dash of water, Boil for 5 minutes then simmer for about 10 minutes until soft. Puree with a whizz stick until there are no big lumps. Set aside to cool.
- While the apple puree is cooling, add all crumble ingredients to a bowl and mix thoroughly.
- Add all muffin ingredients except the blueberries to a bowl and mix. Stir through the blueberries. Distribute muffin mixture into lined cupcake moulds. Sprinkle each muffin with crumble mixture.
- Bake for 20 minutes or until a skewer can be inserted into a cupcake and comes out clean.
- Enjoy cupcakes warm. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months
Suzie
May 20, 2019 at 3:18 amWow, I love these kinds of muffins! And blueberry is one of my favourites. 🙂 Thank you for sharing the recipe and your beautiful photos! 🙂
Anthea
May 20, 2019 at 2:57 pmMy pleasure!
Carol
February 7, 2019 at 1:31 pmTried this and it was a fail. I think the 170 cooking temp may be wrong—still raw. Even after cooking at higher temp, the muffins never fully cooked. Tasted great but was like oatmeal in a muffin cup.
Anthea
February 7, 2019 at 2:33 pmSorry to hear that Carol. It sounds like there was an issue with your ingredients. Did you use any substitutions or make any alterations to the recipe? Also, the 170C temperature is in Celcius, not Farenheit. The equivalent is 340F.
matchalove
September 18, 2018 at 10:12 pmhi, would i be able to substitute the brown rice flour with other types of flour?
thank you!
Anthea
September 21, 2018 at 1:55 pmYes, you can sub it for wheat flour, spelt flour and most other flours!
Ariasmith
June 1, 2018 at 3:01 pmThese muffins photos are beautiful!! They look quite healthy and tasty as well!! I’ll definitely try to make this, Thanks for sharing.
Anthea
June 12, 2018 at 10:55 amThanks Aria!
Margaret Clayton
May 30, 2018 at 4:36 pmLooking forward to trying this recipe Anthea.