Healthy Snack Recipe

Apple and cinnamon mini muffins

Sweets & Desserts|Vegetarian
Prep   10 min
Cook   17 min

Delicately spiced, with just the right amount of sweetness, these muffins are the perfect mid-morning snack. Make a double batch and freeze some for later – they’ll keep for up to 2 weeks.

  • Oil spray, 1 spray(s) (2-sec spray)
  • Artificial sweetener (aspartame), powder, 3½ tablespoon(s)
  • Ground cinnamon, 3 teaspoon(s)
  • Plain flour, wholemeal, 100 g
  • Plain flour, white, 100 g
  • Baking powder, 3 teaspoon(s)
  • Eggs, raw, 2 60g egg(s), lightly beaten
  • Low-fat milk, 1% fat, 125 ml, or reduced fat buttermilk
  • Green apple, 1 medium apple(s), coarsely grated


  1. Preheat the oven to 180°C. Spray a 24-hole mini muffin pan with cooking oil.
  2. Mix together the sweetener and cinnamon, then set aside 2 teaspoons of this mixture in a small bowl.
  3. Combine the flours, baking powder and the remaining sugar and cinnamon in a large bowl. In another bowl, whisk the eggs and milk or buttermilk together, then add to the flour mixture along with the grated apple, and mix gently until just combined.
  4. Spoon the batter into the muffin holes and sprinkle over the reserved cinnamon sugar. Bake for 15–17 minutes until golden and springy to the touch. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool.

TIP: Try this version for something a little different: replace the grated apple with pear, and replace the cinnamon with ground ginger and mix with 2½ tablespoons shredded coconut and the sweetener. Reserve 2 teaspoons of this coconut mixture to use as a topping and add the rest in with the flour as above.

Nutrition facts per serve
Makes 24 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0.5
Healthy Fats & Oils0
Protein1.7 g
Total fat0.8 g
- Saturated fat0.2 g
Total carbohydrates6.8 g
- Total sugars1.1 g
Fibre0.8 g
Sodium322 mg