Apple Crumble Muffins – with a guilt-free secret


  • 300g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarb of soda
  • 1-2 tsp ground cinnamon / nutmeg (optional)
  • 50g caster sugar
  • 3 apples, finely chopped (skin on is fine)
  • 100g chopped walnuts (optional)
  • 1 egg
  • 2 egg whites
  • 200ml semi-skimmed milk
  • 1 tsp vanilla extract (optional)
  • 100g low fat plain yoghurt
  • 50ml sunflower oil
  • 3 very ripe bananas, mashed
  • For the crumble mix:
  • 50g brown sugar
  • 50g plain flour
  • 25g oats
  • 1 tsp ground cinnamon / nutmeg – optional
  • 50g butter


  • 1. Preheat the oven to 200C / Gas Mark 6. Line two muffin tins with paper cases. Combine the first four crumble mix ingredients in a bowl then rub in the butter. Set aside.
  • 2. In a large mixing bowl, sift together the first four muffin ingredients, then add the sugar, apple, and walnuts. Gently stir with a metal spoon.
  • 3. In a bowl whisk together the egg and egg whites then add the milk, vanilla, yoghurt and oil and whisk some more.
  • 4. Pour the egg mix into the flour mix and add the mashed banana. Stir to combine (don’t beat).
  • 5. Divide between the cases, top with the crumble mix, then bake for 20 minutes. Leave to cool down *thoroughly* in their cases.

Tips and Tweaks

  • The only thing to watch is that they will stick to the muffin papers unless they’ve totally settled and cooled down for a good few hours. Besides the lack of butter / marg and a serious cut back on sugar, these also contain two lots of fruit, so a great little lunchbox idea too.