INGREDIENTS (12 muffins)

280g sugar

4 eggs

160ml sunflower oil

300g flour

2 tsp baking powder


2 tsp cinnamon

220g courgette (grated)

200g apple (grated)

100g sultanas

50g dissected coconut

100g crushed walnuts


50g butter

75g flour

25g yellow sugar

50g rolled oats

50g mixed seeds

1 tsp sunflower oil

4 tbs honey


1.) Preheat oven to 165 fan

2.) Prepare topping first – as it needs to be cooled in fridge for 30 minutes – place all topping ingredients into a bowl and mix well, then refrigerate.

3.) In a large bowl, stir together all the muffin ingredients and place into muffin cases, (aim for 12).

4.) Once the topping has cooled for 30 minutes, crumble it over the muffin mixture and then place in the oven for 25 mins or until the muffins have turned golden brown.

5.) Allow the muffins to cool and enjoy!