Makes 10 muffins

Preparation time: 15 minutes

Cooking time: 25 minutes

  • Vegetarian
  • Vegan
  • Egg Free
  • Nut Free
  • Soy Free

These tasty little muffins are perfect for breakfast or packed lunches. Your  child will  also love these  warm from the  oven for an after-school snack. Apples are a good source of several antioxidants, including quercetin,  catechins, and chlorogenic acid, all known for their anti-inflammatory properties. The polyphenols present in apples also support the growth of friendly gut bacteria, which play a key role in our immune health. For a change, use seeds or dairy-free chocolate chunks in place of the dried apple.


  • 225g gluten-free flour blend
  • pinch of sea salt
  • 1 tbsp gluten-free baking powder
  • 1 tbsp ground flaxseed
  • 40g/1½oz/scant 1/3 cup xylitol
  • 4 tbsp olive oil, melted coconut oil or dairy-free spread
  • 2 red apples, grated
  • 160ml/5½fl oz/scant ¾ cup dairy-free milk
  • 1 tsp ground cinnamon
  • 50g/2oz/½ cup dried apple pieces diced (optional)


  • 1 tbsp xylitol
  • 30g/1oz gluten-free rolled oats
  • ¼ tsp ground cinnamon
  • 1 tbsp olive oil


  • Grease and line a muffin pan with muffin cases/liners.
  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Place the  flour, salt, baking powder and xylitol  in a food processor or large bowl and mix together.
  • Add the remaining ingredients and mix well. Fold in the apple pieces if using.
  • To make the topping  simply mix all the ingredients together in a small bowl.
  • Spoon the batter into the cases and top with a little of the streusel topping.
  • Bake in the oven for 20–25 minutes or until firm to touch and golden.
  • Transfer to a wire/cooling rack and leave to cool.

Recipe taken from the book My Kids Can’t Eat That By Christine Bailey    


About The Author

Nutritionist, Chef & Author

Christine Bailey is a renowned degree qualified Nutritionist, Speaker, Chef, Food and Health Consultant and Author with over 18 years of experience. She was awarded Coeliac Chef of the Year 2009 and supports many individuals and corporates on a wide range of health matters. She is a member of BANT (The British Association for Applied Nutrition and Nutritional Therapy), CNHC (Complementary & Natural Healthcare Council) and is a Graduate member of the Institute of Functional Medicine (AFMCP). She also received the CAM award 2012 for outstanding contribution to the community. She has particular interests in children's health, allergies and free from diets, paleo diets, skin health, weight loss, ageing, digestive health and digestive disorders, chronic autoimmune conditions, cancer, women's health, sports nutrition and corporate health She is a member of the Guild of Health Writers and writes regularly for many national magazines including Natural Health & Beauty, Health & Fitness, Men's Health, BodyFit, Cook Vegetarian, Women's fitness, Men's fitness, Men's Health as well as websites on food, health, family and women's health She is the author of numerous health and recipe books including The Top 100 Low Salt Recipes, The Vitamix Cook Book, The Top 100 Baby Food Recipes, The Top 100 finger foods, The Top 100 Recipes for Brainy Kids, The Juice Diet Book, The Raw Food Diet, The Functional Nutrition Cookbook and Nourish: Cancer Care Cookbook. She regularly sees clients at her nutrition clinic in Reading and London, Harley Street as well as in workplace for Corporates and Health clubs. She is a lecturer and module leader at the Centre of Nutrition (CNELM) and runs cookery and health days for heath care practitioners. She is also involved in corporate health work advising companies on strategies to improve employee health and presenting at seminars and conferences. Christine runs a range of cookery days on healthy eating, combating health conditions, special diets and hands on days for children

Related Posts