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    No junk apple and strawberry muffins (kids recipe)

    Jump to Recipe

    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.

    No junk apple and strawberry muffins recipe

    They also have a lovely texture with every bite that's a perfect complement to the softness of the apples and strawberries.

    No junk apple and strawberry muffins - inner crumb shown as muffin is held

    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 free range eggs
    • 100 g (¾ cup) self-raising white flour (self rising flour)
    • 2 tsp cinnamon
    • 2 tbsp maple syrup
    • 90 ml (6 tbsp) vegetable oil (canola oil)
    • 50 g (2 cups) dried strawberry pieces

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Grater
    • Wooden spoon
    • 12-hole nonstick muffin tray
    • Metal skewers

    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.

    No junk apple and strawberry muffins - grated apple, eggs, maple syrup and oil in a bowl.
    No junk apple and strawberry muffins - grated apple, eggs, maple syrup and oil mixed in a bowl.

    Add the self-raising flour and cinnamon. Mix again.

    No junk apple and strawberry muffins - flour and cinnamon added to a bowl.
    No junk apple and strawberry muffins - batter a bowl.

    Add the strawberries and fold through.

    No junk apple and strawberry muffins - batter and dried strawberries in a bowl.
    No junk apple and strawberry muffins - batter in a bowl ready.

    Spoon the batter into a lightly oiled, greaseproof 12 hole muffin tin.

    No junk apple and strawberry muffins - batter in a muffin tray.

    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.

    No junk apple and strawberry muffins - cooked in their muffin tray.

    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.

    No junk apple and strawberry muffins - inner crumb shown on board.

    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?

    No junk apple and strawberry muffins - oiled muffin tin.

    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?

    No junk apple and strawberry muffins - muffins on a board.

    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.

    Print Recipe
    4.7 from 16 votes

    Apple Muffins with Strawberries Recipe

    These no junk muffins are delicious! Sweetened with apples and a dash of maple syrup and easy on the saturated fat in favour of oil, they’re a healthy alternative to the average muffin, making them perfect for kids.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: cakes and bakes
    Cuisine: British
    Diet: Vegetarian
    Servings: 12 muffins
    Author: Emily Leary

    Ingredients

    • 2 apples peeled and grated
    • 3 large free range eggs
    • 100 g (¾ cup) self-raising white flour (self rising flour)
    • 2 tsp cinnamon
    • 2 tbsp maple syrup
    • 90 ml (6 tbsp) vegetable oil (canola oil)
    • 50 g (2 cups) dried strawberry pieces

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Grater
    • Wooden spoon
    • 12-hole nonstick muffin tray
    • Metal skewers

    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

    Calories: 154kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 16mg | Potassium: 63mg | Fiber: 1g | Sugar: 8g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    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!

    Chocolate Strawberry Pudding Recipe
    This chocolate strawberry pudding is rich, decadent and very tasty, thanks to the winning combination of dark chocolate and strawberries.
    Get the recipe
    Strawberry no-bake cheesecake shots recipe
    Adorable, super-delicious and quick to make strawberry cheesecakes in mini jars. They can be enjoyed immediately, popped in the fridge for later, or taken on a picnic!
    Get the recipe

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      4.69 from 16 votes (15 ratings without comment)

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    1. Carmen says

      April 07, 2021 at 4:34 am

      4 stars
      Hi, I have chosen this muffin for a school project, but my coursework only requires 4-5 muffins, so Iโ€™m wondering how would I be able to scale the recipe down. Hope you read and reply to this comment! Love your recipes โค๏ธ

      Reply
      • Emily Leary says

        April 07, 2021 at 12:13 pm

        Hi Carmen. Yes, just hover or tap over where it says "Servings: 12 muffins" and a slider will pop up. Change the servings to say 4 and all the ingredients quantities will change accordingly. Good luck with your coursework!

        Reply
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