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Apple Cinnamon Muffins

Apple Cinnamon Muffins

If you're a fan of the classic combination of warm apple and cinnamon, then these apple cinnamon muffins are a must-try. Using simple pantry ingredients and fresh apples, this recipe is easy to make and packed with flavour. The warm spices of cinnamon and sweetness of the apples blend perfectly in every bite, making for a delicious and comforting snack or breakfast treat. Plus, with the option to add extra sugar, you can make these muffins as sweet as you like. So, whip out your baking tools and let's get started on making these apple cinnamon muffins - guaranteed to fill your kitchen with the aroma of fresh apples and warm spices.

Servings: 12

Time: 45 minutes


- 5 apples, cored and diced

- 3 Tbsp (37.5 grams) sugar

- 2 tsp (9.85 grams) cinnamon

- 3 cups (375 grams) flour

- 1½ cups (300 grams) sugar (if you like it sweeter you can add extra ½ cup (100 grams))

- 3 tsp (14.3 grams) baking powder

- 1 tsp (5.7 grams) salt

- 4 flaxseed eggs **

- 1 cup (240 ml) oil (we like macadamia)

- ½ cup (120 ml) orange juice

- 1 – 1½ cups (238 ml – 355 ml) Milkadamia, lightly sweetened original

- 2½ tsp (12.2 ml) vanilla

- ½ cup (120 grams) oats or muesli

- Cinnamon sugar for sprinkling

Please note : ** A flaxseed egg is a vegan egg substitute that is made from ground flaxseeds and water. It's used in baking as a binder, similar to how an egg would function in a recipe. To make one flaxseed egg, you typically mix one tablespoon (15g) of ground flaxseeds with two and a half tablespoons (37.5ml) of water and let it sit for about 5 minutes until it becomes gel-like.


- Mix apples, sugar, and cinnamon. Set aside.

- In a large mixing bowl, combine wet ingredients. Fold in apples.

- The batter should be fairly thick, but if too thick add in more milk.

- The batter will be thick.

- Grease and flour a 10-inch 25.4cm) tube pan Add half the batter to the pan.

- Spoon into muffin tin. Sprinkle oats and cinnamon sugar on top

- Bake at 350°F (175°C) for 25-30 minutes.

Our thanks to Milkadamia for this recipe

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