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APPLE CINNAMON MUFFINS

Had some homemade applesauce sitting in the freezer from the apple jellies that I made the other day, so I decided to make some apple muffins with it. These muffins have no sugar and no egg. You can also turn them into allergy-friendly muffins by using gluten-free flour, gluten-free baking powder and replacing the fresh milk with unsweetened almond or coconut milk! 

These muffins are quite delicious and my LO had 3 of them! Try and see for yourself!
They may look a lil dry on the outside, but as you can see, they are pretty moist on the inside :D

Ingredients:

(Makes 9 half-sized muffins - fill the regular-sized tin only to halfway)


  • 150g all purpose flour
  • 1 tsp baking powder 
  • 1 tsp ground cinnamon 
  • 1/2 cup unsweetened applesauce
  • 1 banana, mashed
  • 40ml virgin coconut oil 
  • 1/4 cup fresh milk
  • 1 small red apple, peeled and grated


  1. Preheat oven to 200°C and line the muffin trays with paper cups.
  2. Mix the dry ingredients (flour, baking powder and ground cinnamon) together in a bowl.
  3. Add in the wet ingredients, one by one (except the grated apple), and mix til just incorporated. Do not over mix.
  4. Stir in the grated apple.
  5. Divide and pour the batter evenly into the prepared muffin trays.
  6. Bake in the preheated oven for about 30-35 mins, or til the toothpick comes out clean when tested.

*Tips:

 Can't finish? Simply let them cool completely, place them into a freezer bag or airtight container and freeze for up to 1 month. To reheat, just place in the oven at 180°C for 10 mins.


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