Apple and Cinnamon Breakfast Muffins


Makes 6 muffins

  • 125g unsweetened apple sauce
  • 120g almond butter
  • 100ml soya or semi-skimmed milk
  • 60g protein powder, vanilla
  • 40g ground almonds
  • 30g rolled oats
  • 1 tsp baking powder
  • 2 tsp ground cinnamon, plus extra for dusting

To top the muffins

  • 60g yoghurt, such as greek, natural, soya
  • 20g maple syrup


Preheat the oven to 180ºC and line a 6-hole muffin tin with paper cases. Tip all the ingredients into a large bowl and beat with a wooden spoon until smooth. Divide the mixture between the paper cases then bake for 25 minutes until risen and golden. Remove from the oven and leave to cool completely.

Mix the yoghurt and maple syrup together, spread over the tops of the cooled muffins and dust with the cinnamon.

Aim to have 2-3 muffins per meal.

  • Good on the go
  • Good for batch cooking
  • Good for freezing


  • If you plan on freezing the muffins, it's best to wrap them individually in clingfilm before freezing.

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