Apple cinnamon muffins: for a healthy breakfast, lunch or snack

Getting my kids to eat breakfast is a constant battle. They don’t sit still, they don’t like anything and they don’t feel hungry are the usual arguments. Added to that is the fact that they usually wake up at 6am and I want them to be able to get themselves breakfast that isn’t dragging a chair to the cupboard and trying to reach biscuits on their tippy-toes.

They go nuts for my homemade lunchbox muffins so thought I’d start trialling muffins that are good for breakfast but aren’t chockers full of sugar and things. AND when I’m on the run trying to get them dressed and find their shoes (again), I need something I can grab to take on the way to work.

The first recipe I tried is from Love & Lemons for Healthy Apple Cinnamon Muffins. You can access the recipe at this link, or I’ve added it below with some notes.

Love & Lemons Healthy Apple Cinnamon Muffins

  • 3/4 cup almond milk
  • 2 tsp apple cider vinegar
  • 1/4 cup sunflower or canola oil
  • 3/4 cup cane sugar (although I only had caster sugar so used that instead)
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup spelt or whole-wheat flour (I used whole-wheat)
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 large apple (cored, peeled and small diced)

Pre-heat the oven to 400f (that’s just over 200c) and line or spoil spray a 12 cup muffin pan.

Whisk together the almond milk and apple cider vinegar and set aside.

In a separate bowl, whisk together the flours, baking soda, baking powder, cinnamon and salt.

Add the oil, sugar, eggs, apples sauce and vanilla extract to the almond milk bowl and whisk until well combined.

Pour the wet mixture into the dry mixture and stir til just combined.

Add 2/3 of the chopped apples (although my youngest didn’t like the “chunky bits” so I’ll leave that out next time. You could also add sultanas or chopped walnuts as well)

Mix 1 tablespoon of additional sugar and 1/2 tsp of extra cinnamon. Add the muffin mixture to your muffin pan and then sprinkle a little of the cinnamon sugar over each one. Bake for 20 to 25 minutes.

I had one refusal and one acceptance as long as the chunky bits were taken out so that’s a win in my house. One of these with a glass of milk has filled his tummy nicely. They can be frozen and then 35 seconds in the microwave to defrost/warm through. They have also been brilliant to grab and go for me when I’m heading to the train.

I’ve got a few more breaky muffins that I’m going to trial so I’ll keep you posted!

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