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5 from 10 votes

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
Course: Breakfast
Servings: 10 muffins
Calories: 130kcal
Author: Becca Heyes


  • 2 small sweet apples (I used Pink Lady apples)
  • 2 medium eggs
  • 130 g (~ ⅓ cup) St Helen's Farm goat’s yogurt
  • 2 tablespoon oil (use a flavourless oil, e.g. rapeseed / vegetable oil, canola oil)
  • 3 tablespoon runny honey
  • ½ teaspoon vanilla extract
  • 100 g (~ ⅔ cup) plain wholemeal flour
  • 50 g (~ ⅓ cup) rolled oats (plus a few more for topping)
  • 1 ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon 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 ¾ 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: 60mg | Iron: 0.5mg