I call these my ‘after school treat’s as they are so quick to make and they transport really well – and they are loved by all my little monsters 🙂

They’re really versatile too, you can add a grated carrot if strawberries are out of season, or try blueberries.

I have added raw cacao powder to the ones you see in the picture, but they are lovely without it as well. Keep experimenting!

Gluten and refined sugar free.

Apple and Strawberry Muffins


2 apples, grated

3 eggs

100g gluten free self-raising flour

2 tsp cinnamon

1 tbsp raw cacao powder

2 tbsp maple syrup

80ml olive oil or coconut oil (If using coconut oil gently melt in a pan)

3-4 strawberries, small dices


Preheat oven to 180°C fan, gas mark 6.

Mix eggs, maple syrup, cinnamon and oil. Add the grated apples and strawberry pieces to the mixture. At the end, fold in the flour.

Spoon into greaseproof muffin tins, and bake for 15- 20 min, until golden and cooked in the centre.



Note: depending on the size of your apples you may want to use a little more or less flour. You want a nice thick consistency, not too runny but not dry for the tastiest of muffins. But don’t worry – they’ll be lovely anyway!


Dani Binnington

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