Apple Oats Muffin

Apples and oats are a powerful combo - the perfect treat for mornings or tea time.

MAKES: 6 pcs

60 g oats flour
65 g all purpose flour
90 g brown sugar
60 ml olive oil
3/4 tsp cinnamon powder
1/2 tsp vanilla essence
1/2 tsp baking soda
90 ml soya or almond milk
1/2 tbsp fresh lemon juice
1/2 tbsp apple cider vinegar
1 apple (half to make apple sauce, half as chopped pieces)
50 ml water
6 walnut halves to decorate
Toppings - 1 tbsp oil, 2 crushed walnut halves, 1 tbsp brown sugar, 1 tbsp whole oats

Preheat oven to 180°C and line the muffin tray with paper cups.
Peel and chop an apple into small pieces. Use half to make apple sauce - add 50 ml water and cook it covered on low heat for 10 minutes. Beat well with a spoon and your apple sauce is ready.
In a bowl, mix 90 ml soya or almond milk with 1/2 tbsp fresh lemon juice and 1/2 tbsp apple cider vinegar. Keep it aside for 10 minutes for it to curdle.
Sieve all purpose flour and baking soda together. Add in oats flour and cinnamon powder.
In a big bowl, mix apple sauce, olive oil, sugar, and the milk mixture. Now add the dry flour mixture to it and stir well. Then add the leftover apple pieces.
Scoop and put the mixture in all the paper cups evenly.
Mix the ingredients for the toppings with gentle fingers and sprinkle on all the muffins. Place 1 walnut half in the centre of each and press it in lightly.
Bake for 18-20 minutes till the muffins are nice and brown. Serve hot or cold.

To check if the muffins are done, you can poke a knife into them. If the knife comes out sticky, they are not yet done.