Apple and cinnamon muffins

These delicious muffins are made healthier with wholewheat flour and grated apples and carrots. The cinnamon gives them a lovely flavour – a treat that the whole family can enjoy.

Ready in

1 hour

Serving size

Makes 12 muffins


  • 1 cup (250 ml) cake flour
  • 1 cup (250 ml) wholewheat flour
  • 1 tbsp (15 ml) baking powder
  • 2 tsp (10 ml) ground cinnamon
  • ½ cup (125 ml) sugar
  • 1 cup (250 ml) grated apples
  • 1 cup (250 ml) finely grated carrots
  • 3 eggs, beaten
  • 100 ml low-fat milk
  • ½ cup (125 ml) sunflower oil
  • 1 tsp (5 ml) vanilla essence


  1. Preheat oven to 180 °C and place paper muffin cups into a 12-hole muffin pan.
  2. Mix dry ingredients together in a mixing bowl. Stir in apples and carrots until blended.
  3. Beat eggs, milk, oil and vanilla together. Stir egg mixture into the dry ingredients until just mixed through. Take care not to overmix.
  4. Divide batter between muffin cups and bake for 15-20 minutes or until golden brown and cooked through.


  1. Mix 2 tsp sugar with a pinch of ground cinnamon and sprinkle on muffins before baking.
  2. To serve as a teatime treat, decorate muffins with a lemon icing. Mix ½ cup icing sugar with 1 tbsp lemon juice and drizzle over muffins.
  3. Bake as a cake in a 20 cm cake tin for 30-35 minutes. Use icing in tip 2.
  4. The apples can be replaced with more carrots for a carrot muffin or cake.

Apple and cinnamon muffins videos

This recipe is from Cooking from the heart, 1st edition

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