Apple, roasted almond, honey and cinnamon muffins


Each weekday, the cafe in the lobby of my office building produces the most delicious, tempting smelling apple, roasted almond, honey and cinnamon muffins. They are fantastic – but I am pretty sure they are loaded with white flour and sugar.  I recreated them last weekend with a slightly healthier twist – though I still saw fit to slather them with good quality New Zealand butter and devour whilst warm.  I froze the leftovers to stop myself eating them in one sitting.




  1. 2 cups wholemeal flour
  2. 1/2 cup desiccated coconut
  3. 3 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 cup coconut sugar
  6. 1 generous teaspoon ground cinnamon
  7.  1/2 cup almonds – roasted in almond oven, then roughly chopped or crushed with mortar and pestle
  8. 2 apples, grated
  9. 1 fresh or frozen banana, chopped


  1. 1/4 cup coconut oil, melted (plus 1 tablspoon butter – optional)
  2. 3/4 cup plain yoghurt
  3. 2 eggs
  4. 1 tablespoon honey
  5. 1 teaspoon vanilla extract



Preheat oven to 180 degrees celsius.  Roast almonds in an oven tray for about 10 – 15 minutes, chop or crush.

Combine dry ingredients and fruits in a large bowl.  Combine wet ingredients in a separate bowl – whisk together with a fork.  Gently fold the wet ingredients through the dry ingredients.

muffinpanSpoon the mixture into greased muffin pans.  Bake for 15 – 20 minutes, or until a knife comes out clean.


My cat is making it harder for me to take photos of food outside - here's proof!
My cat is making it harder for me to take photos of food outside – here’s proof!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s