Whole food apple muffins are the perfect healthy lunchbox snack that are easy and quick to make and great to keep in the freezer.
Whole food apple muffins
These whole food apple muffins are a favourite recipe in our house.
Would you believe that until my big boy started school, I’d never had to pack a lunchbox for daycare or kindy.
Every one of the four (pick? Me?) centers that we went to had an in-house chef cooking the kids meals and it was amazing.
You might also like carrot, apple and banana muffins.
The final centre we were at was by far the best though.
As soon as you walk in the door in the morning you can see right into the open kitchen where the chef was always busy whipping up some sort of deliciousness that would make me want to stay for lunch.
When the kids graduated kindy, her parting gift was a little recipe book with a collection of their favourite recipes she’d made them during their time there and whole food apple muffins were on the first page.
Both my boys love them so they were the first thing I made to stock the freezer with when I finally had to start packing lunchboxes daily.
Of course I may have doctored the original recipe to improve its nutritional value but the boys love them just as much.
I make a double batch and freeze them then when I pack the lunchboxes the night before I just pop in one muffin froze and it’s defrosted and ready to eat by morning tea time.
Muffin making FAQs
Why do my muffins sink?
Generally muffins will sink if you over-beat the batter. They’re not like cake and don’t require whipping, you just need to mix until everything is combined.
Do I need to use muffin liners?
This one is really personal preference. If I’m using a silicone muffin tray, I generally just grease it by rubbing oil around each hole using my fingers.
If I’m using a tin tray then I will line it with muffin lines but I prefer the less-wasteful option of greasing it. My muffin liner of choice are these biodegradable ones from Biome.
Why do my muffins stick to the wrapper?
Unfortunately, if you’re trying to eat muffins warm from the oven, they’ll likely stick to the wrapper. If you don’t want them to stick you’ll need to let them cool before removing the wrapper.
How much should you fill a muffin tin hole (or liner)?
You should fill each cup of the tray about 2/3 of the way so they cook evenly.
Can you freeze muffins?
You absolutely can freeze muffins. You’ll need to wait until they have cooled completely then freeze in an air-tight container or ziplock bag.
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- 2 cups wholemeal spelt flour (or regular wholemeal flour)
- 4 tsp baking powder
- 1/2 cup rapadura sugar
- 1 tsp ground cinnamon
- 3/4 cup apple puree
- 1/4 cup olive oil
- 1 egg
- 1 cup milk
- Preheat the oven to 180C fan-forced and grease and/or line a 12 hole muffin tin.
- Combine all the dry ingredients in a large bowl.
- Combine all the wet ingredients in a separate bowl.
- Make a well in the middle of the dry ingredients and gently fold the wet ingredients in.
- Divide the mixture between the holes in the tin.
- Bake for 18 minutes or until a cake tester inserted in the middle comes out clean.
You can make thees into chocolate chip muffins by replacing the cinnamon with 3 teaspoons of raw cacao powder and adding 1/2 a cup of chocolate chips.