Beautiful Brekkie Apple (& Cinnamon) Muffins

Beautiful Brekkie Apple (& Cinnamon) Muffins

Having succeeded with the baked egg challenge at hospital, we have to ensure that Aars has a daily dose of baked egg! The hospital provides very strict guidelines (a 100% boiled egg is not cooked enough and would cause anaphylaxis). The simplest thing for me is to stick to the hospital guidelines for muffins – 1 egg in the recipe, cooked in muffin cases at 180 C for half an hour; and Aars has a muffin for brekkie every morn. The have been a couple of hits (which I will share) and a big miss (coconut and lime) which was according to my son “too limey!” The neighbours have done well out of my experiments and my sons rejects, they enjoyed the “zingy-lime” muffins!

Aars cannot eat raw apples still due to the cross-sensitivity with the silver birch pollen allergy – however he can eat baked apples and this is a very yummy way to do it! We both ADORE cinnamon – my parents bring bags of it to me every time they return from North Africa – so there is a good measure of cinnamon in these beauties! You can of course reduce the amount or substitute it completely…no judgement ;-P really…

Beautiful Brekkie Apple (& Cinnamon) Muffins Ingredient List

plain flour, cinnamon, baking powder, bicarbonate of soda, soft brown sugar, apple puree, milk (we use coconut milk), sunflower oil, egg

Beautiful Brekkie Apple (& Cinnamon) Muffins Process

  • Preheat oven to 180 C
  • Line muffin trays with cases (paper or silicon)
  • Combine the dry ingredients in a bowl:
    • 1.75 C plain flour
    • 0.25 C cinnamon (you can reduce this amount by replacing some cinnamon with flour)
    • 0.50 C soft brown sugar
    • 2.5 tsp baking powder
    • 0.5 tsp bicarbonate of soda
  • In a large jug beat the following until just combined:
    • 200 ml milk of your choice (we use coconut milk)
    • 200 ml apple puree (you can make your own easily or if pressed for time use baby food like Ella’s Organic Apple)
    • 75 ml sunflower oil
    • 1 egg
  • Pour the lightly beaten liquid into the dry ingredients and stir until it is all pretty much combined – remember lumpy is always good! (Smooth mix means your muffins will come out more like rocks)
  • Spoon into the muffin cases
  • Pop into the oven for 30 mins
  • Leave the muffins in their trays for 5 mins before taking out to place on cooling rack.
  • These smell incredible – see how long you can hold out before scoffing one!


I put the majority of the muffins into sandwich bags and freeze them so that Aars gets a fresh one each morning. I pop one into his cake tin every eve so that it’s defrosted by morning and is ready waiting for him. I love them warmed up – just stick the defrosted muffins into a warm oven for about 7 mins… and they are ready as if freshly baked that moment.




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