Low-fat apple, banana and cinnamon muffins

    40 min

    This is an excellent recipe where no butter, oil or any type of fat is added - it's virtually fat free. It is not to dry and not too moist. They also taste excellent! The icing is optional but if you want them to be a little sweet - spread icing on top!!

    232 people made this

    Serves: 12 

    • For the muffins
    • 255g (9 oz) self-raising flour
    • 100g (4 oz) caster sugar
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 340ml (12 fl oz) skimmed milk
    • 2 large bananas, mashed
    • 2 Granny Smith apples - peeled, cored and grated
    • 1 tablespoon grated orange zest
    • 1 teaspoon vanilla extract
    • For the icing
    • 50g (2 oz) caster sugar
    • 3 tablespoons water
    • 1/2 teaspoon ground cinnamon

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas mark 4. Grease muffin tin or line with paper muffin cups.
    2. In a large bowl, stir together flour, 100g sugar, salt and 1 teaspoon cinnamon. Stir in milk, banana, apples, orange zest and vanilla extract. Spoon mixture into prepared muffin tin.
    3. Bake in preheated oven until golden brown, about 25 to 30 minutes. Check bake time by inserting a knife or skewer into the centre of a muffin. The muffins are done when it comes out clean.
    4. While muffins bake, make the icing as follows.
    5. Combine sugar and water in a small saucepan. Bring mixture to a boil and cook for 1 minute. Brush icing over baked muffins, then sprinkle cinnamon on top.

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    Reviews in English (79)


    Altered ingredient amounts. Used less milk and cooked longer but still a soggy mess unable to get muffin out of paper case, all went into the bin.  -  03 Jul 2010


    Altered ingredient amounts. Add one teaspoon of baking powder and wow! Scrummy. Also tried these with some 70% dark chocolate and some sultanas. They're the biz  -  03 Oct 2009


    Took the advice of other recipe users and reduced milk quantities by about 20% and also upped the flour quantity a bit and added baking powder, but still ended up with same issue as twocats, i.e. soggy mess despite allowing for a way longer cooking time. Not to be outdone, I ended up eating the soggy mixture out of the muffin cases (where it wasn't stuck to the paper) - tasty flavour combination but disastrous otherwise. Quantities are definitely wrong somewhere, won't be using this recipe again.  -  30 Aug 2010