Sultana and Apple Puree Muffins

Sultana and Apple Puree Muffins


44 people made this

These delectable muffins use apple puree to add sweetness and reduce the amount of oil usually in muffins. Great for lunch boxes or picnic snacks.


Serves: 12 

  • 250g (2 cups) wholemeal flour
  • 60g plain flour
  • 1/8 teaspoon salt
  • 1 dessertspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup (250ml) buttermilk
  • 4 tablespoons (80ml) vegetable oil
  • 2 tablespoons apple sauce or purée
  • 200g honey
  • 175g grated carrots (about 1 large carrot)
  • 100g sultanas

Preparation:10min  ›  Cook:18min  ›  Ready in:28min 

  1. Preheat oven to 200 degrees C. Grease muffin tin or line with paper muffin cups.
  2. Stir together wholemeal flour, plain flour, salt, baking powder, nutmeg, cloves and cinnamon.
  3. In a separate bowl, stir together eggs, buttermilk, oil, apple sauce and honey. Stir egg mixture into flour until just combined. Fold in carrots and sultanas. Spoon batter into prepared muffin tin.
  4. Bake in preheat oven for 18 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

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Reviews (5)


Altered ingredient amounts. These were not quite what I expected, but definitely tasty. I made a few revisions: I plumped the raisins in warm water before adding, added chopped pecans, and increased the cinnamon to a teaspoon. Next time, I'll increase the other spices as well, and try to use more applesauce and less oil. They are not too sweet, a lot of carrot texture, without a lot of muffin, cakelike texture. DEFINITELY spray the muffin tin or liners, the muffins tend to stick. - 29 Sep 2008


Altered ingredient amounts. These muffins were great. I have been looking for a great tasting healthy breakfast muffin for a long time, and now my search is over! I did make a few adjustments - I doubled each spice ingredient (per other reviews) and I doubled the applesouce and halved the veggie oil. Not too sweet and the longer they sit (so the flavours can meld) the better they get!! Love this recipe. Thanks Sara. - 29 Sep 2008


Used different ingredients. I really like these muffins! The only thing I did differently was add a little wheat germ on top of the muffins before they baked...just a little something extra. Very good flavour, very moist. They freeze well too - a plus, since I'm usually the only one to eat muffins in my house. Just take one out of the freezer and defrost in the microwave for a few seconds...presto! Instant breakfast! Thanks for the recipe! - 29 Sep 2008

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