Ingredients
- 220g wholemeal flour
- 45g cup rolled oats
- 100g cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 2 tablespoons golden syrup
- 1 cup applesauce, unsweetened
- 2 teaspoons vanilla extract
- 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
- 1 large apple, unpeeled and diced-equaling 1 cup (not grated)
- 1 cup walnuts, toasted and chopped (optional)
Crumble Top (optional)
- 20g oats
- 30g flour
- 50g brown sugar
- 40g butter, unsalted
- pinch of salt
- pinch of cinnamon
Directions
- Heat the oven to 200°C (180°C fan), and grease a 12-hole muffin tray.
- Mix the crumble topping– to a small bowl add oats, flour, sugar, butter, pinch of salt and cinnamon. Use a fork to mix until it is mixed well and crumbles form.
- Mix dry ingredients- In a large mixing bowl stir together flour, oats, sugar, cinnamon, cloves, baking powder, baking soda, and salt.
- Whisk wet ingredients- In a medium bowl whisk together oil, eggs, molasses, applesauce, vanilla, and ginger. Add diced apples and walnuts.
- Pour the wet ingredients into the dry flour mixture. Fold the batter gently, mix until just combined. Avoid overmixing.
- Scoop into a greased (butter or oil) muffin tin or use muffin liners. For a standard muffin tin fill each tin a 1/2 inch from the top. Top each muffin with a few teaspoons of crumble.
- Bake at 200°C (180°C fan) for 5 minutes, decrease to 180°C (160°C fan) and bake 12-13 minutes until puffed and golden. An internal thermometer should register 205F when they are done. You can also test with a toothpick.