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Spiced apple and banana muffins

I love making these spiced apple and banana muffins for breakfast or afternoon tea during the autumn. They are dairy-free, wholesome, moist and taste really yummy.  I prefer them without any glazing, but you can finish them with icing or cream cheese frosting etc.  These muffins can be used as a base for some scary Halloween muffins too, just decorate them accordingly.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 bananas
  • 1 large egg beaten
  • ½ cup of dairy-free milk
  • 1 large apple grated
  • 2 Tbsp of vegetable oil
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 4 Tbsp muscovado sugar
  • 1 cup of self-raising wholewheat flour
  • ½ cup sultanas optional

Method
 

  1. Preheat the oven to 180°C. Line a muffin tin with paper baskets or put 12 silicon muffin cases on a baking sheet.
  2. Mash the bananas with a fork. Add the egg and oil to the bowl. Mix until well combined. Then stir in the grated apple.
  3. Add the flour, sugar, ginger and cinnamon. Mix until well combined. Add the milk and combine - you might need to add more if the mixture is too thick.
  4. Fold in the sultanas, then spoon the batter into the muffin cups.
  5. Bake the muffins for approx. 20 minutes, until a skewer inserted into the centre of a muffin comes out clean.
  6. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire-rack to cool completely.