Packed with fruity flavours and a touch of spice, these oaty cups make a satisfying snack or comforting dessert when served warm with a dollop of yoghurt.
Makes 12
Preparation 10 minutes
Cooking time 30 minutes
Ingredients
- 6 medjool dates, pitted, chopped
- 3/4 cup (185ml) no-added-sugar apple purée
- 2 cups (180g) rolled oats
- 1/4 cup (20g) desiccated or shredded coconut
- 3 eggs
- 2 teaspoons maple syrup
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 red apple, unpeeled
- 1/2 cup (80g) fresh or frozen blueberries
Method
Preheat oven to 180°C. Line a 12-hole 1/3 cup (80 ml) capacity muffin tray with paper cases.
Combine dates and 1 tablespoon boiling water in a microwave-safe bowl. Cover and microwave on high for one minute. Mash dates with a fork.
Combine apple purée, oats, coconut, eggs, syrup, baking powder, cinnamon and vanilla in a large mixing bowl. Stir until combined. Grate half the apple and stir through mixture. Fold through blueberries. Spoon mixture evenly into paper cases.
Chop remaining apple into small pieces, scatter over tops and lightly press into the mixture.
Bake for 25–30 minutes, until a skewer inserted into the centres comes out clean. Stand oat cups in tray for 5 minutes, then transfer to a wire rack. Serve warm or cooled.
To refrigerate: store oat cups in a reusable container for up to four days. Serve cold or microwave until warm.
To freeze: Store oat cups as above, for up to two months. Thaw at room temperature or microwave until warm.
This recipe is from 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99. It is published with permission. Photography by WeightWatchers International.
Also read: Rhubarb and Walnut Muffins
