Apple and cinnamon breakfast muffins
Healthy apple and cinnamon muffins with plenty of flavour - perfect for a grab-and-go breakfast!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 10 muffins
- 2 small sweet apples (I used Pink Lady apples)
- 2 medium eggs
- 130 g (~ 1/3 cup) St Helen's Farm goat’s yogurt
- 2 tbsp oil (use a flavourless oil, e.g. rapeseed / vegetable oil, canola oil)
- 3 tbsp runny honey
- 1/2 tsp vanilla extract
- 100 g (~ 2/3 cup) plain wholemeal flour
- 50 g (~ 1/3 cup) rolled oats (plus a few more for topping)
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Preheat the oven to 180°C (Gas Mark 4 / 350°F).
Peel the apples, and cut into small chunks.
Add the eggs, goat's yogurt, oil, honey, and vanilla to a large jug, and mix well to combine. Add the chopped apples, and mix again.
In a separate mixing bowl, combine the wholemeal flour, oats, baking powder, cinnamon, and nutmeg.
Pour the wet ingredients into the dry, and mix thoroughly.
Place some muffin cases into a muffin tray (I like to use silicone cases so there's no sticking) - you should be able to make around 10 muffins in total. Divide the mixture between the cases, filling each around 3/4 of the way to the top.
Sprinkle each muffin with a few extra oats, and bake for around 25-30 minutes. The muffins should be lightly browned on top, and a skewer should come out clean.
If using silicone cases, allow the muffins to cool for a few minutes (or a bit longer!), then carefully remove them from the cases, and finish cooling on a rack. If using paper cases, just transfer the muffins to the rack when they're cool enough to handle.
Serving: 1muffin | Calories: 130kcal | Carbohydrates: 20.3g | Protein: 4g | Fat: 4.2g | Saturated Fat: 0.7g | Cholesterol: 33mg | Sodium: 14mg | Potassium: 145mg | Fiber: 2.6g | Sugar: 9g | Calcium: 6% | Iron: 3%