Servings
  • 120g whole wheat flour 120g whole wheat flour
  • 2 eggs 2 eggs
  • 70g Lyle’s Golden Syrup and some more for drizzling over 70g Lyle’s Golden Syrup and some more for drizzling over
  • 50g coconut butter (at room temperature) - coconut oil or butter work too 50g coconut butter (at room temperature) - coconut oil or butter work too
  • 1 grated apple + an extra apple for playing with cutters and topping the muffins 1 grated apple + an extra apple for playing with cutters and topping the muffins
  • 1tsp baking powder 1tsp baking powder
  • 1tsp cinnamon 1tsp cinnamon
  • 2tbsp almond milk or any other milk you have 2tbsp almond milk or any other milk you have
  • Handful chopped nuts such as walnuts or pecans (almonds or hazelnuts would work too) Handful chopped nuts such as walnuts or pecans (almonds or hazelnuts would work too)
  • A pinch of salt A pinch of salt

Instructions

HOW TO MAKE THIS RECIPE

1. Preheat your oven to 220°C and grease your muffin tin. You can use a mini 9-count muffin tin bor a regular muffin tin too.

2, Whisk the flour, baking powder, cinnamon, salt, and chopped walnuts together in a large bowl. Set aside. In a smaller bowl, whisk the eggs, Lyle’s Golden Syrup, coconut butter and whisk until combined.

3. Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently until just combined. Spoon the batter into the muffin tin, filling them all the way to the top.

4. If you played around with mini cutters and made some apple stars or hearts you can get your little one to decorate the muffins.

5. Bake them for 5 minutes at 220°C then reduce the oven temperature to 170°C for another 10-15min for mini muffins and 20 minutes for regular ones. Take them out and leave them in the muffin tin for a few minutes before transferring to a cooling rack.

6. Drizzle the muffins with Lyle's Golden Syrup and serve while still warm. They will stay fresh at room temperature for a few days.