Preheat oven to 190 C / Gas 5. Line a 12 hole muffin tin with paper cases.
In a medium saucepan over medium-low heat, mix cocoa powder, oats, coffee, water, cinnamon, allspice, nutmeg, treacle and butter. Cook and stir until evenly moist and thickened. Cool slightly and pour into a medium bowl.
Beat the egg into the cocoa powder mixture. Mix in flour, digestive biscuit crumbs, crushed shredded wheat cereal, crushed bran flakes cereal and poppy seeds. Gradually beat in the milk, adding enough to form a smooth batter. Thoroughly beat in baking powder. Fold in apple, raisins and white chocolate. Scoop into the prepared muffin tin.
Bake 30 minutes in the preheated oven or until a skewer inserted in the centre of a muffin comes out clean.