These no junk healthy apple muffins are delicious! Sweetened with apples, strawberries and a dash of maple syrup they have a wonderful natural sweetness that makes for a much rounder, fuller flavour.
They also have a lovely texture with every bite that’s a perfect complement to the softness of the apples and strawberries.
Not only that but they’re easy on the saturated fat as we’re using a small amount of oil, so they’re a healthy alternative to the average muffin, making them perfect for kids.
I’m sharing this brilliant recipe with you as a really simple way to quickly and easily reduce ‘junk’ from children’s snack food. Pop them in your handbag when you head out for a trip to the park, or into your children’s lunchboxes for a small, healthier treat.
This recipe adapted from a similar recipe originally provided by Organix, but I have adapted it over the years to something the kids really, truly adore.
Here’s how to make 12 of these junk-free little apple muffins with strawberries.
Ingredients
- 2 apples peeled and grated
- 3 large eggs
- 100 g (3.53 oz) self-raising flour
- 2 tsp cinnamon
- 2 tbsp maple syrup
- 90 ml (2.71 floz) sunflower oil
- 50 g (1.76 oz) dried strawberry pieces
Equipment
Instructions
Preheat oven to 200°C (180°C fan-assisted), gas mark 6, 400F.
Put the grated apples in a large bowl with the eggs, maple syrup, and oil. Mix.
Add the self-raising flour and cinnamon. Mix again.
Add the strawberries and fold through.
Spoon the batter into a lightly oiled, greaseproof 12 hole muffin tin.
Bake for 15-20 minutes, until golden and cooked in the centre. Stick a skewer in the centre of a muffin to check they are cooked – it should come out clean.
What did you think of these no junk apple muffins with strawberries?
Tips and tricks to help you bake the perfect muffin
Including how to tell when your muffins are done, how to adapt to diet requirements, and how best to store them.
What other fruit can I use in the muffins?
Almost any dried fruit that takes your fancy will work in place of the strawberries, just be mindful of how wet the fruit is and adjust the quantities accordingly.
I enjoy blueberries, pear and redcurrants.
Why didn’t my muffins rise?
Make sure you used self-raising flour rather than regular flour.
Note, with this recipe, you won’t get a huge rise, just a gently puffing up.
Why do muffins collapse and deflate? Why did my muffins sink in the middle?
If you overwork the mixture, this can cause too much air to get into the mix which will cause the muffins to rise and then collapse during baking, so be gentle!
A batter that’s too wet can also cause muffins to deflate, so pay close attention to the quantities.
If you open the oven too soon and/or slam it shut, this can cause the air pockets that have formed but not yet set to collapse. For the same reason, avoid setting the oven too hot.
Why are my muffins dry?
Over baking can cause the muffins to lose moisture, so pay attention to timings.
A dry mix can also lead to dry muffins, so add a sparing dash of water next time if you think your apples released less moisture than in the step by step photos.
Muffins are also best eaten the day of baking as they will start to firm up quite quickly.
Why did my muffins crack on top?
An overworked mixture can lead to cracked tops due to too much gluten, so make sure not overwork it.
Also make sure the oven isn’t too hot, as this can cook the outside too quickly, which will crack when the centre starts to rise.
I think a few small cracks can look pretty great, so don’t worry too much if you only have minor cracking.
Why are my muffins wet inside?
If your strawberry muffins are golden brown on the top and wet on the inside, it’s usually because the oven was set too high meaning they didn’t have time to cook inside before they were done on the outside.
It may also be that your batter is too wet, so pay careful attention to your measurements.
If you’re adding extra fresh fruit it may also be that they’re releasing too much moisture while baking, so check your quantities.
Don’t forget to use a skewer pushed into the centre of a muffin to make sure it’s fully cooked before removing from the oven.
Why do my muffins fall apart
If this recipe is followed correctly, this should not happy.
When muffins containing fruit fall apart, this is usually because you’re using too much fresh fruit so if you’re tweaking this recipe to add extra fruit, a good tip is to toss the fruit in flour first as this will help to keep them evenly spread throughout the mixture while baking.
Why do my muffins stick to the pan?
If muffins stick to the pan, it is usually because nonstick muffin tins weren’t used. Alternatively, it might be that the surface of the tray is scratched or not cleaned well enough, which can cause trays to lose their nonstick quality.
Make sure you’re using a clean tin and if you’re still having trouble lightly butter the tray before spooning in the mixture.
Why are my muffins burnt on the bottom?
This is usually because you’re baking at too high a heat or baking your muffins for too long. Pay careful attention as to how long your muffins have been in the oven!
Also, for this recipe place your muffin tin directly on the oven rack. It does not need to sit on a baking tray.
Are these muffins vegan?
No. They’re dairy-free but not egg-free.
If you want to make them vegan, use egg replacer (e.g. flax egg or store-bought egg replacer made up according to the pack instructions) in place of the three eggs.
Are these muffins healthy?
I would say with all the sweetness coming from the fruit and maple syrup they’re healthier than many recipes, and a great addition to a balanced diet.
How do these muffins rise?
The baking agents in the self-raising flour are enough for a wonderfully moist and fluffy crumb.
Can these muffins be stored at room temperature? Can muffins stay out overnight?
If placed in an airtight container after cooling they will keep for a day or two without the need to refrigerate them.
Can these muffins be frozen?
For best results, I would eat them within a day or two of baking.
However, these strawberry muffins can be frozen if stored in an airtight container within a couple of hours of baking.
You can then defrost them when you’re ready to enjoy.
Can muffins go in the fridge?
They can. It’s not usually necessary but if you are working in a very hot kitchen, you might prefer to keep them fresh in a sealed container in the refrigerator.
Can I ice these muffins?
These strawberry muffins are great as they are, but as an extra treat, a little icing can be a great addition. I really enjoy the honeycomb frosting from this recipe.
Can muffins be baked in a cake pan?
These muffins are best baked in a muffin tin to get a nice, even bake as well as making them much easier to serve and eat.
Print this recipe
Here’s the recipe for these healthy apple muffins again for you to print at home.
Apple muffins with strawberries
Ingredients
- 2 apples peeled and grated
- 3 large eggs
- 100 g (3.53 oz) self-raising flour
- 2 tsp cinnamon
- 2 tbsp maple syrup
- 90 ml (2.71 floz) sunflower oil
- 50 g (1.76 oz) dried strawberry pieces
Instructions
- Preheat oven to 200°C (180°C fan-assisted), gas mark 6, 400F.
- Put the grated apples in a large bowl with the eggs, maple syrup, and oil. Mix.
- Add the self-raising flour and cinnamon. Mix again.
- Add the strawberries and fold through.
- Spoon the batter into a lightly oiled, greaseproof 12 hole muffin tin.
- Bake for 15-20 minutes, until golden and cooked in the centre. Stick a skewer in the centre of a muffin to check they are cooked – it should come out clean.
Video
Nutrition
Pin these apple and strawberry muffins for later
Love strawberries? Try these recipes next!
For more healthy snack ideas, make sure you visit my post featuring no junk snacking. And if you love strawberries, try these ideas next!
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Kathleen says
Hi Emily,
I was wondering if you ever switched out the freeze dried strawberries to dehydrated strawberries? Also, I plan to switch out the maple syrup for local honey for allergy reasons.
Thanks
Emily Leary says
Yes, I have and that should work fine on both counts!
Pris says
Can I use fresh strawberries instead of dried ones?
Emily Leary says
It might make the batter a little wetter, so they might need to bake for longer but it should work. Cut the pieces small and blot well with paper towel before adding to the batter.
Sara says
Hi, this sound delicious, but how can I print your recipe? It seems like bloggers don’t give the print option anymore. Am I missing something?
Stacey Alvarez says
These were delicious! I used 80ml of coconut oil, and raisins instead of strawberries. Next time I might add a little salt, as well as some vanilla protein powder…yummy!!
Terry says
This looks good for my needs. I need 60-80 grams of proteins a day, and no more than 50 grams of carbs per day. Can you post these after recipe instructions please?
Misti herr says
Is it possible to use unsweetened applesauce in place of the grated apples?
Emily Leary says
I haven’t tested that myself but I imagine it would most likely work. It might make the batter a little wetter than grated apple, which might affect the cooking times – just use your judgement :)
Sabrina says
Thanks! Great recipe! First thing my daughter said after tasting: yummy mom, thanks.
PN says
These turned out a bit greasy when I cooked them. The olive oil separated and seemed very greasy on the edges.
Also, I replaced the strawberries with raisins as I didn’t have strawberries.
Would suggest you use less olive oil…maybe 80mls?
Emily Leary says
Thanks for this. As you know, this was originally a contributed recipe which is now updated to suggest a little less oil.
Sarah Harger says
What can I do if I cannot find dried strawberries?
jon says
Tried making these for my 12 month old and they were delicious. Daughter loved them and they’re dead set easy to make
Emily Leary says
That’s great to hear. Thanks so much for coming back to let me know :)
Tami says
Hi Emily
Just wanted to let you know that my son and I made your muffins today (we made them for a party and turned them into ‘ladybug cakes’). They were awesome. We included a link back to you on our blog – Fun Food For Kids.
Thanks for a fab recipe!
Tami and Crackers xx
James says
I used this recipe to make a nutritious breakfast for a HPE assignment and need to put a nutrition table into the assignment. I was wondering if you could provide me with the nutrition information for the muffins. I would really appreciated it if you could.
Thank you
hayley says
I made these tonight but found them to be far too greasy with the olive oil, and had to throw them away. I wouldn’t use as much oil if making them again.
Emily Leary says
Hiya. That’s a shame. The recipe has been tested both by Organix (the creators) and myself and did not turn out greasy, as you can see in the pic. How did you measure? That might be the issue. Or it could just be personal taste, of course :)
hayley says
I used electronic scales for all measurements, so was surprised with the results. I’d definitely try them again, but add more flour to the mixture. Yours look to have turned out beautifully though! :)
Sara Ahsan says
Do I have to use freeze dried strawberry, or can I use fresh strawberries just drained of their juice/patted down dry.
Emily Leary says
I used dried, so still chewy, rather than freezedried, but I think what you’re suggesting would work just fine. It will add a little extra moisture to the batter, though, so they might need a couple of extra minutes in the oven.
Hannah says
Why are there strawberries listed in the ingredient list when they are not mentioned in the actual recipe? Are they just there because you used them to decorate the plate?
Emily Leary says
Hi. They should go in with the apples – edited recipe to clarify. Thanks!
Julia says
These look great and what a refreshing change to having to chuck a whole lot of sugar into a recipe to get the sweet taste! I will definitely be trying these out very soon :-)
Carolynne @ Mummy Endeavours says
These look super yummy… I’m going to make some very soon x
[email protected] says
These look delicious!
I’ll be supporting the campaign x x
Kara Guppy says
These sound delicious, I have to try them!
Kizzy says
Will be trying these, I have pledge and am trying to cook more homemade meals too
Emily says
They look very yummy.
Lotte says
We love Organix especially there 4+ cereals as they were great as free from breakfast for Hayden.
I’m all for no junk so would love to recreate this recipe too. Amazing photo btw
Lotte xo
Polly says
oooh! they look so tasty!
Kerry says
Oooh these sounds yummy! Must try them for my daughter. Thanks for the recipe x
You Baby Me Mummy says
Oh thank for sharing this. I am looking for more healthy kiddy snacks to make for Baby. Thanks x
Katie Albury says
Ooh these look amazing…! I could totally make a gluten free version too! x
Mummy Says says
These look fantastic, thank you for sharing the recipe. Milin loves helping me bake and this looks like a great recipe for him to be involved with x
Globalmouse says
Yum they sound delicious! I love maple syrup. Love your photos too.
mummy of two says
Yum! They sound delicious. Definitely something my two would enjoy.
Sammie Hodges says
Yummy. My kiddies would love these, we often make apple cakes but hadn’t thought of the addition of strawberries!
Pinkoddy says
I have to admit I’ve never grated an apple before! This sounds a great campaign. We have recently discovered loads of sugar in our orange juice so are trying to switch the children to water.
Jen aka The Mad House says
That is a brill recipe Emily. It was lovely to see you very briefly on Saturday!
Mummy Zen says
These sound delicious – will definitely be trying them out! I’m always after healthier treats to make and enjoy with my children and can imagine these would go down very well!
laura redburn says
they look delicious, and i love the photos!
Michelle says
These do sound yummy! Pinning to my baked goods board! x
Vikki Holness says
These look utterly delicious and i love the fact they’ve got no junk in them either! xxx
Louise says
yum these look good! Great to know they aren’t full of processed junk too xx
Alison says
I love these, they look delicious
Sophie at Franglaise Cooking says
These look yummy and I’m totally with you on the no junk. We have a rule that during the week we don’t do any junk at all (bar the occasional sweet or biscuit), then at the weekend if we/the kids want treats such as ice-cream, chocolate, crisps etc it’s fine (in moderation!), this way they understand it is a treat, not an everyday occurrence. French hubs and I make all our family meals from scratch anyway so our kids’ sugar and salt intake tends to be fairly low as we can keep an eye on what they’re taking in. Great post – thanks for sharing.
liveotherwise says
I think we have a very similar attitude to food. I cook from scratch for two reasons. The first is so that I know what we’re eating. The second is because it’s cheaper. But it is time consuming and it should be possible to buy food which isn’t laced with horrid stuff. I’ll sign.