For those seeking a healthy homemade snack that’s both tasty and satisfying, these protein-packed apple muffins hit the mark. Ideal for breakfast, lunchboxes, or a midday pick-me-up, they combine wholemeal flour, oats, mixed seeds, cottage cheese, fresh apples, and raisins to deliver a nutritious balance of protein, fiber, and healthy fats, all while minimizing added sugars.
To begin, set your oven to preheat at 195°C (or 175°C for fan ovens) and prepare a 12-hole muffin tray with paper liners. In a large mixing bowl, bring together 200g of wholemeal self-raising flour, 80g of mixed seeds, 50g of rolled oats, 50g of raisins, ½ teaspoon of bicarbonate of soda, 1½ teaspoons of mixed spice, and ¼ teaspoon of salt.
In a separate bowl, beat 3 eggs with 150g of cottage cheese, 125g of demerara sugar, and 100ml of extra-virgin olive oil until the mixture is smooth and well-blended. Combine the wet ingredients with the dry mix, then add in 200g of grated apple, keeping the skin on for extra fiber and texture.
To create a crunchy topping for the muffins, mix 20g of the remaining mixed seeds, 15g of rolled oats, 1 tablespoon of demerara sugar, and 1 tablespoon of olive oil. Evenly distribute the batter into the muffin cases and sprinkle the topping mixture over each one.
Bake the muffins for 25 to 30 minutes, checking that a skewer inserted into the center comes out clean to ensure they are done. Allow them to cool in the tin before serving. These muffins can be stored in an airtight container for up to two days and can also be frozen, making them a practical, make-ahead option for busy weeks.