Bake a moist, buttery batch of apple & cinnamon muffins and savour the sweet and musky aroma as you sink your teeth into this fruit and cereal infused snack
12 muffins
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  • 250 g self-raising flour
  • 70 g bran cereal
  • 150 g brown sugar
  • ½ tsp ground cinnamon
  • 300 g red apples
  • 1 ripe banana, mash
  • 80 ml vegetable oil
  • 1 egg
  • 180 ml buttermilk
  • ¼ tsp ground cinnamon, extra
  • 2 tsps caster sugar

Preheat oven at 180 C. Line a 12-hole (80-ml cup) muffin pan with paper muffin cases.


Combine flour, bran cereal, brown sugar and cinnamon in a bowl. Stir to combine. Peel and grate one of the apples, then toss apple and banana through the dry ingredients.


In a separate bowl, whisk together oil, egg and buttermilk. Pour liquid ingredients over the dry ingredients and stir until they have just come together. Do not over-mix; mixture should be lumpy. Spoon the batter into the prepared muffin cases.


Slice remaining apple thinly. In a small bowl, combine the extra cinnamon and sugar. Top each muffin with a slice of apple and a sprinkle of cinnamon sugar.


Bake for 20 to 25 mins or until the muffins are cooked through. Move to a wire rack and allow to cool.

Photo: Bauer / John Paul Urizar

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