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Apple Puree & Cinnamon Muffins (Wheat Free)


1/2 cup of ground almonds

1/2 cup of oat flour

1/2 tsp of baking powder

2 large cooking apples

1/2 - 1 cup of raisins, as desired

1/2 cup of xylitol sugar - for a low sugar/calorie muffin

1/2 zest and juice of a small orange

1 egg

1/2 - 1 tsp of cinnamon as desired

A dash of Cointreau (optional)


Reduce down the the apples, raisins, cinnamon and the xylitol sugar in a little water or the cointreau over a low heat until it's soft but still a little lumpy with some texture.

Add in the zest and juice of the orange.

In a separate bowl mix together the dry ingredients and then add in the puree mixture. Mix well and once mixture has cooled add in the lightly beaten egg.

Pour into your muffin cases and place in the oven at approx 180 Cel for 20 minutes. Stick a wooden skewer into the centre of the muffins to check if cooked on the inside.

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