Apple and cinnamon breakfast muffins

5 from 10 votes

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: muffins

Calories: 130kcal

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.