Apple muffins


We all need a quick, healthy muffin recipe with basic ingredients. These muffins are mostly fruit sweetened with apple puree and banana. Apple puree is handy to have in the freezer. Grab some granny smiths when on special, core and chop the apples and pop in a saucepan with a dash of water and a small squeeze of lemon. Simmer slowly until apples have softened. Great baby food or as an apple sauce. You don't need to add sugar.

How are they loaded? Using fruit to sweeten including apples and bananas loads up the nutrition of these basic muffins. We have used both spelt and wholemeal plain flour for this recipe increasing fibre. You can use just spelt with just a slightly different texture-but it is more expensive. Spelt is slightly higher in mineral content than wheat (Zhao, 2009) but overall they have quite similar properties so use what is in your cupboard!

Makes 12


Wet ingredients:

  • 1 cup  of apple puree (see above for quick recipe)
  • 1 ripe banana mashed
  • 6 drops of liquid stevia
  • 1/3 cup coconut oil
  • 1 tsp vanilla paste or essence
  • 2 eggs

Dry Ingredients

  • 1 tsp bicarb soda
  • 1/2 cup walnuts/pecans chopped plus full ones for the top
  • 1 cup of wholemeal plain flour
  • 3/4 cup of wholemeal spelt flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg


  • Preheat oven to 180C and line muffin tray with liners
  • Mix together wet ingredients in a jug
  • Mix together dry ingredients in a large bowl
  • Add wet ingredients to dry ingredients-mix loosely until combined
  • Pour batter into muffin tray about 3/4 way up, bake for 15 min or so depending on your oven. Touch the top of the muffin and if it springs back it is ready.


F.J. Zhao, Y.H. Su, S.J. Dunham, M. Rakszegi, Z. Bedo, S.P. McGrath, P.R. Shewry, Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin, Journal of Cereal Science, Volume 49, Issue 2, 2009, Pages 290-295, ISSN 0733-5210,

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