• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 18 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Muffins
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • ½ cup vinegar or lemon juice
  • 1 1/4 cups Robin Hood® Oats
  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 egg
  • ⅓ cup Canola or Vegetable Oil
  • 1 cup packed brown sugar
  • 1 large apple peeled and grated (about 1 cup / 250 mL)
  • Topping
  • ½ cup packed brown sugar
  • ½ cup Robin Hood® Original All Purpose Flour
  • 1 tsp cinnamon
  • ⅔ cup Robin Hood Oats
  • ⅓ cup Canola or Vegetable Oil

Serving Size: 18 muffins


Serving Size: 18 muffins

  • Preheat oven to 400°F (200°C). Grease or line 18 muffin cups with your favourite coloured or themed paper liners.
  • Muffins: Combine, in a medium bowl, evaporated milk and vinegar.
  • Add oats and stir to combine. Reserve.
  • Mix, in a separate bowl, flour, baking powder, baking soda, cinnamon and salt.
  • Combine, in another bowl, egg, oil and brown sugar. Add reserved oatmeal mixture. Add liquid mixture to dry ingredients. Stir in grated apple just until combined.
  • Take a big spoon or ice cream scoop and scoop batter into prepared cups.
  • Topping: Combine all of the topping ingredients in a small bowl. With your fingers, sprinkle over muffins.
  • Bake muffins in preheated oven for 25 minutes or until a toothpick inserted in centre of muffin comes out clean.


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