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Apple + Olive Oil Muffins w/ Creamy Vanilla Frosting

Apple + Olive Oil Muffins

When the weather gets a little colder outside, I love nothing better than filling the home with warmth from the oven and fragrant aromatics of vanilla and cinnamon. These muffins are a favourite of mine and what I love about them is that they are so moist and delicious that they keep well for around 4 days. You can choose to frost with icing or not as they are wonderful either way, but I quite like the creaminess and flavour of the vanilla frosting, and to me it makes these muffins even more delicious. If making your own labna, make sure the base yoghurt you get is a creamy and delicious cultured yoghurt. I also love using quark, which is a lovely tangy European style cream cheese. You can also use whipped ricotta or mascarpone if you want a milder tasting frosting.

What’s great about them

Apples are high in fibre (around 5 g each) they contain both soluble and insoluble fibre which is great for your digestive system. The soluble fibre is known as pectin and the beauty of it is that it has the power to help lower cholesterol, keep you regular and stabilise blood sugar. Spelt is an ancient grain that is related to wheat, but has a lower gluten content so it’s kinder to the digestive system. Cultured yoghurt is high in probiotics that help support your digestive system and keep it healthy. Olive oil is my number-one favourite and I use it liberally in all types of cooking

+ ingredients & methods +

ingredients (Makes 12 muffins)

280 g (9.8 oz) wholemeal spelt flour
pinch sea salt
½ teaspoon ground cinnamon
½ teaspoon baking powder
1 teaspoon baking soda
125 ml (4.4 fl oz) olive oil
1 teaspoon vanilla paste
¼ cup honey
3 organic eggs
100 g (3 ½ oz) rasins / muscatels
1 orange (zest + 80 ml  juice)
2 large red apples (350 g) cut into small dice with skin


Vanilla Frosting
250 g  quark, home made labna or traditional cream cheese
2 tablespoons honey
1 teaspoon vanilla paste


  1. Preheat your oven to 160 C /320 F.
  2. Combine flour, salt, cinnamon, baking powder and baking soda into a large bowl.
  3. Add olive oil, vanilla, honey, eggs, raisins, orange juice and zest then mix through until combined.
  4. Fold in the apples.
  5. Spoon into muffin tins – I like using my ice cream scoop for this which makes it easy to portion equal amounts.
  6. Bake for 30 – 35 minutes or until firm to touch and cooked through.
  7. Remove from the oven and cool.

To make the frosting:

  1. Combine quark, honey and vanilla into a bowl and mix into a smooth delicious frosting.
  2. Spread over muffins and enjoy.
+ notes & inspiration +
  • Garnish muffins with roasted walnuts or coconut flakes
  • For a firm frosting add 2 tablespoons cultured butter.



These muffins are a favourite of mine and what I love about them is that they are so moist and delicious that they keep well for around 4 days.

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