These soft and moreish muffins are the perfect lunchbox filler or served alongside a hot cup of tea, and even better, they are dairy free!
Serves 12 Prep Time 15 Minutes Cook Time 25 Minutes
3 red or green apples (we love Jazz Apples)
2 cups self raising flour (we love Edmonds)
1 teaspoon baking powder
1 1/2 teaspoons cinnamon (we love Gregg’s)
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 eggs, lightly beaten
2/3 cup + 1/3 cup firmly packed dark brown sugar
100ml Olivado extra virgin coconut oil, melted
Equipment: we love baking these muffins in our Le Creuset Nonstick Muffin Tray.
- Coarsely grate 2 of the apples; reserve. Chop remaining apple into small chunks; reserve for topping.
- Sift flour and baking powder into large bowl and stir in the cinnamon, ginger and nutmeg. In a separate jug, combine eggs, sugar, yogurt, grated apple and coconut oil. Stir into flour mixture until just combined; do not over mix.
- Spoon mixture into 12 x 2/3 cup capacity lined or greased muffin pans. Combine extra brown sugar and reserved chopped apples and spoon topping evenly over muffin mixture. Bake at 180 degrees celsius for 20-25 minutes or until golden on top and cooked through when tested with a skewer. Stand for 5 minutes before carefully transferring to cooling racks. Serve warm or cool.
Tip: Serve these muffins with an extra dollop of yoghurt!