Ingredients
2 cups self raising flour
½ cup almond meal
½ cup caster sugar
½ cup craisins
dried cranberries
⅓ cup olive or vegetable oil
80mL
1 cup milk
2 eggs
2 small bananas
mashed
2 red apples
cored, quartered and finely sliced/grated
1 tsp cinnamon
1 tsp caster sugar
extra
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 muffin tray
- 1 paper cases
- 1 large bowl
- 1 glass jug
- 1 whisk
- 1 skewer
Instructions
- Preheat oven to 180C and place paper cases in muffin tray (12 large or 18 cupcake size).
- Sift flour into large bowl, add almond meal, caster sugar and cranberries, mix well. In a glass jug, measure out oil (to 1/3 cup), add milk (to 1 1/3 cup) and eggs, whisk to combine.
- Pour liquid into dry ingredients, add mashed banana and mix until just combined. Spoon mixture into paper cases and press 2-3 slices of apple, skin up, into muffins.
- Sprinkle with combined cinnamon and extra caster sugar. Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.
Notes
Variation
If you need to hide the apple, peel, grate and add with the banana. Omit the cranberries (or replace with finely grated carrot!)
Variation
Make these muffins gluten-free using gluten-free plain flour and 4 teaspoons gluten-free baking powder.
