Now let’s make these lovelies, oil and dust with some flour and line the muffin pan with baking paper/ muffin liners. You can also use a cupcake pan and make 12 mini-muffins. Ideally use cupcake/baking paper as it makes it much easier to bring out. As these are muffins, they will ooze over in the cupcake pan which is perfectly fine!

Chop your apples into about 2cm cubes, you can also slice some for topping your muffins. I do not peel the apples as most of its nutritional value is in the flesh - plus we don't want to lose that autumn red. Next in your food processor, pour in the jumbo oats and pulse for 6 - 10 times to create flour. This does not need to be completely smooth as it gives some lovely texture. Note you can also buy oat flour, but this is not easily sourced and cost quite a lot!

Set aside and preheat the oven to 190 degrees Celsius.

Mix the wet ingredients in a small bowl, eggs, almond extract, rapeseed oil, yoghurt. I use whatever yoghurt I have in the fridge including Greek, plain or even flavoured yoghurt. I know someone will say it makes a difference, but it really doesn't make too much of a difference to me as I am not wasting food! I usually whip these muffins together with whatever ingredients I have if I have the main (cake) ingredients, flexibility is my cooking/baking motto. 😊. This is home baking after all, make your own rules!

Mix the dry ingredients in a large bowl, oat flour, poppy seeds, brown sugar (2tbps), cinnamon, baking powder, baking soda, salt in a large bowl. Once all is incorporated, add your diced apples to coat in the flour to lock in the moisture. I used oats as this is a good breakfast option low-cholesterol and a more exciting way to eat oats. In addition to this there's many more health benefits such as high-fiber, protein nutrients and vitamins all from this unsuspecting yummy apple crumble muffin. Make sure the incorporate apples are washed and diced, mixed in gently to create a dry barrier for it to not turn to liquid when baking. This also gives a bit of crunch to the muffins if you use a crunchy variety of apples.

Now, pour the wet into the dry ingredient and fold till well combined with a spoon. Do not overmix and add more Greek yoghurt if it seems too dry - this should be quite a wet batter. Use a spoon to portion equal amounts into the muffin tin, do not overfill as they do grow when baking.

Cover with your toppings - mix the almond flour, brown sugar(1tbps), almond flakes and rapeseed oil. This is the amazing 'cherry on top' for these muffins and totally brings this together lovely.

Bake for 20 - 25 mins, using a toothpick or something similar, poke to make sure its dry after about 20mins to ensure it’s done without getting too dry. Allow to cool for 5-10 mins and tuck in if you make this in the morning or for the week ahead. If you are like me then allow to cool on an airing tray and grab one in the morning reheat for 20secs in the microwave, serve with fruits, yoghurt and have with a cup of tea - beautiful start to the morning!

These store well in an airtight container on the counter for a couple of days and few more days in the fridge. They freeze well and work amazing for increasing the variety of breakfast for weeks to come! I have frozen these in the muffin liner and straight into a Ziplock bag for 1 month, and tasted just the same when heated in the microwave - you could defrost overnight in the fridge too.

Let me know in the comments how easy this was for you and do share my blog if you've found it useful 😊