Banana, Apple and Cinnamon Muffins

Wholegrains and fruit make these muffins high in fibre. Simple modifications (see below) can be made if your family has specific nutrition needs. 

If your family requires:

- High energy eating: add 1/3 cup of brown sugar to the recipe, utilise full cream yoghurt and serve with a nut spread, margarine or ricotta cheese.

- Gluten-free eating: omit muesli and oat bran and increase flour to 1 ¾  cups of gluten-free plain flour

- Egg free eating: replace eggs with "No Egg" replacer

**The yoghurt is an important ingredient in this mixture so omitting yoghurt for dairy-free eating is not recommended. 


1   Granny Smith apple, chopped

1   ripe banana, chopped

1/3  cup oat bran

½    cup untoasted muesli

1 teaspoon vanilla essence

4 tablespoons sesame seeds

¼ cup plain flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ cup sultanas

2 teaspoons bicarbonate of soda


1.      Preheat oven to 180C.

2.      Lightly grease 12 cake muffin tin

3.      Place all ingredients except sultanas and bicarbonate of soda into a food processor and combine.

4.      Stir in sultanas and bicarbonate of soda

5.      Pour the mixture into muffin tray.

6.      Bake for 20- 25 minutes.

Store muffins in an airtight container for up to 3 days or freeze for easy lunchbox items at another time.