Apple and Cinnamon Muffins


These muffins are the perfect for breakfast or with a cup of tea for 11’s …or at 12, 1, 2….midnight haha! I found that they were a good level of sweetness for me, but it is adjustable depending on how generous you are with the final dusting of icing sugar. I love the cinnamon-apple combination and that the oats in them really keep you going throughout the day. The apple sauce can be made in advance and frozen until required…it is very versatile. 

Preparation time: 1 hour 30 minutes (including making apple sauce)

Ingredients (Makes approx. 10 Muffins):

  • 6 Pink Lady Apples (peeled and cored and cut into 1 inch cubes)
  • 5 Granny Smith Apples (peeled and cored and cut into 1 inch cubes)
  • 1/4 cup Lemon Juice
  • 1/2 cup Agave
  • 1 tbsp Cinnamon Powder + a pinch
  • 1 cup boiling Water
  • 2 cups Gluten Free Rolled Oats (I love Bob’s Red Mill Oats)
  • 2 Bananas
  • 1 1/2 tsp Baking Powder
  • 1 tsp Sodium Bicarbonate
  • 2 1/2 tbsp Apple Cider Vinegar
  • 1 Vanilla Pod
  • 1 Cup Soya Milk
  • 3/4 cup Gluten Free Plain White Flour (Dove’s Farm is my chosen brand)
  • Salt
  • 10 Apple Slices


  1. Preheat an oven to 180 degrees celsius
  2. Mix the apples with the lemon juice, agave and 1 tbsp of cinnamon and place on a baking sheet and bake for 35 minutes
  3. Once the apples are cooked place all of the apples and the residual juices into a blender with 1 cup of boiling water to make the apple sauce
  4. Keep two cups worth of the apple sauce and freeze the rest…it can be used for my cupcakes, on pancakes and for many other desserts
  5. Mix the sodium bicarbonate, baking powder and the apple cider vinegar in a bowl until the mixture is bubbling and frothy
  6. Place the oats into a blender and mix until they form an oat flour and then place aside
  7. Add the 2 cups of apple sauce, the whole vanilla pod, the bananas and the bicarbonate mix to the blender and mix until the banana has pureed
  8. Then add in the oat flour, the gluten free flour, soya milk, and a pinch of cinnamon and salt to the blender and mix until incorporated into a batter
  9. Lightly grease the muffin tray with olive oil and then fill it with the batter and pop an apple slice on the top of each muffin
  10. Bake the muffins for 25-30 minutes, until a toothpick comes out clean from the muffins
  11. Let the muffins cool for 10 minutes in the tray and then cool on a wire rack
  12. Dust the muffins with icing sugar whilst still warm
  13. Enjoy my Little Peas!

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