Caramelised Apple and yoghurt muffins

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

1 cup Coconut Collaborative Coconut Yogurt

100ml Olivado extra virgin coconut oil, melted


Equipment: we love baking these muffins in our Le Creuset Nonstick Muffin Tray.



  1. Coarsely grate 2 of the apples; reserve. Chop remaining apple into small chunks; reserve for topping.
  2. 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.
  3. 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!


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