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Apple and Cinnamon Muffins

Apple and Cinnamon Muffins


canola cooking spray
200g canned pie apple
1 teaspoon ground cinnamon
2 1/2 cups self-raising flour
1 cup rolled oats 
2/3 cup brown sugar
375ml low or reduced fat milk

2 eggs, lightly beaten
1 teaspoon vanilla essence
2 teaspoons safflower oil
100g thick, reduced fat vanilla yoghurt
2 tablespoons brown sugar, extra 
2 tablespoons rolled oats, extra



1. Preheat oven to 200°C. Spray 12 small (125 ml) muffin tins with canola spray.

2. Put the pie apple in a bowl, stir in half the cinnamon and set aside.

3. Sift the flour and remaining cinnamon into a large bowl, stir in the rolled oats and brown sugar. Make a well in the centre.

4. Put the milk, eggs, vanilla essence, oil and yoghurt in a jug and whisk to combine.

5. Pour the liquid ingredients into the well and mix until just combined - do not over mix - the mixture should still be lumpy. Over mixing will also make the muffins tough.

6. Half fill the muffin tins with the muffin mixture, place half a tablespoon of the apple mixture into each hole, then top with the remaining muffin mixture.

7. Sprinkle with the brown sugar and rolled oats. Bake for 25-30 minutes or until the muffins are risen and have started to come away from the side of the tin. Allow to cool for 5 minutes in their tins before turning out onto a wire rack to cool completely. Makes 12.

Nutrients Per Serve

Energy 963kJ (230cal)
Total Fat 4.8g
Saturated Fat 0.7g
Monounsaturated Fat 1.0g
Polyunsaturated Fat 2.7g
Protein 6.2g
Carbohydrate 41.0g
Fibre 1.6g
Sodium 239mg
Cholesterol 31mg
Serves 6
Preparation Time 15 mins
Cooking Time 30 mins

This recipe is kindly provided by the Heart Foundation and can be found in the Deliciously Healthy Cookbook.