Cinnamon Apple Muffins

A winner for rushed breakfasts, lunch boxes and after school snacks, these muffins are packed full of nutritious goodies. Cinnamon and apple are totally delicious together and a prefect combo for autumn days.

The cinnamon helps to balance blood sugar ups and downs. With a clever extra protein hit from chickpeas these should fill up even the most sporty and active child.  The apricots and chickpeas add a nice dose of iron and the pumpkin seeds will boost up zinc which are both critical for immunity.

Cinnamon Apple Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Baking, Breakfasts, Lunch Boxes & Picnics, Puddings, Snacks & Treats
Servings 15 muffins
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Vegan, Vegetarian


  • 3 Eggs
  • 100 g Coconut sugar (or light muscovado sugar)
  • 0.5 Courgette (medium sized, grated with a microplane)
  • 1 Carrot (medium sized, grated with a microplane)
  • 1 Apple (grated with a microplane)
  • 1 tbsp Olive oil
  • 200 g Spelt Flour (or wholemeal flour)
  • 125 g Chickpea flour
  • 2 tsp Baking powder
  • 0.5 tsp Bicarbonate of soda
  • 0.5 tsp Salt
  • 4 tsp Cinnamon powder
  • 60 g Dried apricots (chopped)
  • 15 g Pumpkin seeds (ground in a pestle and mortar/blender if you have a fussy eater!)


  • Set your oven to 180 degrees (160 degrees fan).
  • Whisk the eggs with the coconut sugar for a minute with an electric whisk until they are nice and creamy and bubbly.
  • Add the olive oil, grated apple, courgette and carrot stir through the mixture with a spatula.
  • Then add the flour, chickpea flour, baking powder, bicarbonate of soda, salt and cinnamon and stir again until you have a smooth, fluffy mixture.
  • Finally, fold in the dried apricots and pumpkin seeds.
  • Line one 12-hole and one 3-hole muffin tin with paper muffin cases and drop a small ice-cream scoopful of muffin mixture into each case.
  • Bake the muffins in the oven for 25 minutes or until they have risen, and the tops are golden brown.


Cooks tips:
  • If you don’t have chickpea flour, simply grind up some raw dried chickpeas in your food processor – this takes less than a minute to make a fluffy light flour.
  • Egg-free: replace the egg with 21g (3 tbsp) ground flaxseeds mixed with 120ml (7½ tbsp) water.
  • Gluten-free: use rice flour or gluten-free plain flour.
  • Freezer-friendly
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