the Breville Test Kitchen
Whole Wheat Apple and Oat Muffins
the Smart Oven™ Air Fryer Pro
40 mins total time
10 mins active time
Easy
Makes 12
Ingredients
Measurements:
1 cup (80 g) old fashioned rolled oats
1 cup (240 g) unsweetened applesauce
½ cup (120 ml) milk
1 large egg
1 tsp vanilla extract
4 tbsp (60 g) unsalted buttermelted
⅓ cup (65 g) white sugar
1 cup (160 g) whole wheat flour
1 tsp baking powder
¾ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp kosher salt
1 medium (150g) red-skinned applepeeled, cored, cut into 5mm pieces
Instructions
- 1
Whisk the oats, applesauce, milk, egg, vanilla and butter together.
- 2
Place the sugar, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl and stir to combine.
- 3
Add the oat mixture to the dry ingredients and stir until just combined, then fold in the apple.
- 4
Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 5
Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners.
- 6
Once preheated, place the pan in the oven and cook for 20 minutes.
- 7
The muffins are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.
Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading. - 8
Stand in the pan for 10 minutes, then transfer to a wire rack to cool.
- 9
Muffins will keep in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.