Raspberry, Apple and Coconut Muffins

Ingredients

• 1 cup (90g) rolled oats
• 2 1/4 cups (360g) wholemeal plain flour
• 1 tsp ground cinnamon
• 2 1/2 tsp baking powder
• 2 cups (500ml) buttermilk
• 3 eggs
• 1/3 cup (80ml) grapeseed oil
• 1/3 cup (120g) honey
• 1/3 cup (65g) brown sugar
• 1 tsp vanilla bean paste
• 250g fresh or frozen raspberries
• 1 red apple, cored, cut into 5mm pieces
• 1/3 cup (25g) shredded coconut

Method

1. Combine the oats, flour, cinnamon and baking powder in a large bowl.
2. Place the buttermilk, eggs, oil, honey, sugar and vanilla in a separate bowl and whisk together.
3. Fold the egg mixture into the dry ingredients until just combined.
4. Fold through the raspberries, apple and coconut.
5. Place the wire rack in position 3.
6. Set the oven to BAKE > 180°C > CONVECTION > 17 MINUTES to preheat.
7. Line a 6-hole muffin pan (L-cup capacity) with paper cases. Divide half the batter among the prepared muffins cases.
8. Once preheated, place the muffins in the oven and cook for 17 minutes or until a skewer inserted into the center comes out clean.
9. Repeat with the remaining batter.