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.
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!
No junk apple and strawberry muffins (kids recipe)
Strawberry pink cupcakes + free printable Valentine’s cake toppers and gift tags
Easy and delicious strawberry and rosewater cream swiss roll
Strawberry hot chocolate pudding
Strawberry and Banana Smoothie Lollies (no added sugar or other nasties)
Strawberry no-bake cheesecake shots
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It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.
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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?