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Rachel Hornibrook’s Bramley Apple & Almond Muffins

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Rachel Hornibrook’s Bramley Apple & Almond Muffins


  • 1 Bramley Apple, peeled & chopped
  • 1 tbsp light brown sugar
  • 20g flaked almonds +extra
  • 1+1/2 tsp cinnamon
  • Pinch salt
  • 100g oats, blitzed into flour
  • 60g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 100ml buttermilk (or use regular milk with juice of 1/4 lemon)


  1. Preheat the oven or air fryer to 180 degrees Celsius.
  2. Mix the Bramley apple pieces with 1/2 tsp cinnamon & sugar and set aside. Mix together the dry ingredients along with the remaining 1 tsp cinnamon with a whisk.
  3. Make a well in the centre.
  4. Whisk together the egg, vanilla & buttermilk.
  5. Add to the centre of the dry mix along with the coconut oil.
  6. Add the apple & flaked almonds, mixing again.
  7. Scoop into muffin cases in a muffin tin and bake for 20-23 minutes.
  8. If you’re using an oven to bake these, they may need an extra 2-3 minutes.
  9. Serve & enjoy! Will keep up to 3 days in a sealed container. Suitable for freezing.
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