First posted: Jun 26, 2017

Cosy Apple and Cinnamon Muffins (Refined Sugar-Free)


There’s are few things that leave me in a better mood than a little cosy winter baking, particularly when said baked goods are merrily free of any refined sugars, it’s a one-bowl-wonder. These are perfect for lunch boxes or for a grab-and-go breakfast. I’m also dying to try swapping out the wholewheat flour for flaxseed or cassava (tapioca) flour, will keep you posted on my trials!



Cooks in:        Serves:6

  • 100g stone-ground whole wheat flour (or cassava/tapioca flour, or try half almond flour and half flaxseed flour for GF)
  • 1.5 tsp baking powder
  • 1 level tsp ground cinnamon
  • Pinch ground nutmeg
  • Pinch of salt
  • 50g coconut sugar (or xylitol)
  • 1/3 cup raisins (or a mix of raisins and cranberries)
  • 1/2 cup roughly chopped pecan nuts
  • 2 grated apples (or pears or carrots)
  • 75g melted butter or coconut oil that has been warmed until liquid
  • 2 eggs, lightly beaten
  • A small handful of extra choped nuts, oats or home made muesli to sprinkle over the top of each muffin before baking

What to do

1. Pre-heat oven to 180C and lightly grease a muffin tray.

2. Mix together the flour, baking powder and spices in a large mixing bowl, whisking to remove any lumps. Add in the remaining ingredients except the melted butter/coconut oil and eggs and mix again until combined.

3. Add in the melted butter/coconut oil and eggs and mix again until just combined.

4. Using two tablespoons, divide the mixture between the muffin holes. I usually get about 9 muffins per batch of this mixture (which can easily be doubled).

5. Bake for 12 minutes, or until fragrant and a skewer inserted into the centre of one of the muffins comes out clean.

Alternatively, make a double batch of the mixture, divide between two muffin trays and freeze one tray, unbaked, for future use. Then just bake when you need them, adding an extra 2-3 minutes to the baking time.
Photo Credit: Curtis Gallon

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