Apple and Cinnamon Muffins

Looking for a school-friendly snack that’s perfect for the whole family? Our delicious Vegan Apple & Cinnamon Muffins are a game-changer! Made with love and 100% wholefood ingredients, these muffins are packed with natural sweetness, warm spices, and the comforting flavour of baked apples.

So, whether you’re packing lunchboxes or enjoying a cozy moment with the kids, these muffins are a must-try. No refined sugars, no dairy, just pure, wholesome goodness. Perfect for little hands and big smiles!

Apple and Cinnamon Muffins 

DIETARY:  V, VEG, DF, EF, NF

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 12 Large Muffins (24 mini muffins)

PREP: 15 mins

COOK: 20-25 mins

INGREDIENTS:

1 cup (250ml) coconut milk

2 tsp (10ml) apple cider vinegar

2 cups (320g) wholemeal spelt flour

1 ½ tsp (6g) baking powder

¾ tsp (3g) baking soda

Pinch of sea salt

1 ½ tsp (3g) ground cinnamon

⅔ cups ( 100g) coconut sugar

¼ cup (60ml) melted coconut oil

1 cup (210g) red apples (about 2 apples), peeled and grated

METHOD:

1. Preheat the oven to 180°C and line a muffin tin with paper holders.

2. Combine the coconut milk with vinegar and set aside.

3. In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon.

4. Add the sugar, oil and milk mix and stir until just combined.

5. Gently fold in the grated apples.

6. Using an ice cream scoop, place batter into the muffin pan and bake for 20-25 mins or until a cake tester or knife comes out clean.

7. Allow to cool, then enjoy!

Serving and storing leftovers: Serve immediately, store in a cool dry spot in an airtight container for up to 3 days or in the fridge for 10 days or freeze for up to 4 months.

TIPS:

• Prep tips:
  Alternatively, use a mini muffin tray and make mini muffins.
  You can also finely dice the apples if you don’t mind a more textured muffin.

• Allergies:
  For a gluten-free version: Swap wholemeal spelt flour for brown rice flour or a gluten-free flour blend.

• Easy ingredient swaps:
  Swap apples for pears.
  Swap coconut milk for milk of choice.
  Swap coconut oil for olive oil or avocado oil.

• Additional boosters:
  Swap one apple for one grated carrot.

• Baby-friendly version:
  Leave out coconut sugar and swap for two dates.

• For fussy eaters:
  Blend the batter in a food processor until smooth.

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