Oat & Apple Porridge Muffins

Oat & Apple Porridge Muffins

Everything you would hope to find in a delicious bowl of porridge, tucked nicely into a delicious muffin! Packed with fibre, healthy fats, antioxidants, and only wholefood ingredients there's nothing about these that says they are a "treat". 2 of these should hit the spot if you are looking for a breakfast to take with you on-the-go, or try 1 as a snack. They're not too sweet so feel free to add an extra tbsp of natural sweetener to the batter if desired, or drizzle/spread a little on your individual muffin when eating. I also like to add a dollop of nut butter if I can, They are also quite dense when not straight out of the oven, however see my cooking note re pre-heating the oven to counteract this. You can also mix things up by adding 1 cup berries instead of apple, or other fruits you desire.


For: 8 pieces
  • 3 cup rolled oats blended to form oat flour
  • 1/2 cup ground flaxseeds
  • 2 green appless grated
  • 1 banana
  • 1/2 cup coconut sugar/maple syrup
  • 3/4 cup nut milk
  • 3 tbsp. tahini or almond butter
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • squeeze lemon juice only
  • 1/2 tsp. cinnamon
  • Pinch sea salt
20 min
Ready in:
20 min


  1. Preheat your oven to 220 C. Prepare ingredients (grind oats, peel banana, grate apple etc.)
  2. Throw all dry ingredients in a large mixing bowl. Toss to combine.
  3. Blend banana, nut milk, seed/nut butter, lemon and maple syrup (if using in place of coconut sugar) in your blender until liquid.
  4. Pour over dry ingredients and use a spatula to mix well.
  5. Fold through grated apple.
  6. Scoop into cupcake/muffin liners in your muffin tray.
  7. Place muffins in the oven and immediately reduce temperature to 180 C (this hotter pre-heat helps activate the baking powder/soda to rise, to make it fluffier).
  8. Bake for 25 mins, until lightly golden.
  9. Remove from oven and sprinkle with oats or grated apple. Allow to cool 10-15 mins before serving.