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Healthy Chestnut and Oat Muffins

Warm, nutty, and wonderfully comforting — these healthy chestnut and oat muffins are the perfect treat for cozy mornings or afternoon tea during the colder months. Light and moist yet satisfyingly filling, they’re packed with wholesome ingredients like oats, wholewheat flour, and naturally sweet chestnuts. The aroma that fills your kitchen while they bake is irresistible! You can swap the muscovado sugar for date syrup for a naturally sweet, nutrient-rich alternative. They’re dairy-free and easy to make, making them an ideal choice for anyone looking for a healthy, homemade snack or breakfast on the go. For a vegan version use flax eggs instead of regular eggs.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup wholewheat flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda bicarbonate of soda
  • ½ tsp cinnamon
  • ½ tsp mixed spice
  • 4 Tbsp muscovado sugar or 2 Tbsp date syrup
  • 1 cup oat milk
  • 2 eggs beaten
  • 3 Tbsp cold-pressed vegetable oil
  • 1 tsp vanilla extract
  • 1 apple grated
  • 1 cup chopped cooked or roasted chestnuts

Method
 

  1. Set your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or place silicone muffin cups on a baking tray.
  2. In a large bowl, combine the wholewheat flour, rolled oats, sugar (if using), baking powder, baking soda, cinnamon, and mixed spice.
  3. In a separate bowl, whisk the eggs, then add the oat milk, oil, and vanilla extract.
  4. If using date syrup instead of sugar, add it to the wet ingredients at this stage.
  5. Pour the wet ingredients into the dry mixture. Add the grated apple and chopped chestnuts. Stir gently with a spatula until just combined — the batter should be thick and slightly lumpy. Avoid overmixing.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.
  7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  8. Keep in an airtight container for up to 3 days or freeze for up to a month.