Apple and cinnamon breakfast bites

Apple and cinnamon breakfast bites

These breakfast bites are essentially rustic mini-muffins that are healthy, taste great and can be whipped up in no time. They are versatile and can be enjoyed as breakfast, snacks, and/or running/hiking fuel. I think that they are particularly useful for road trips as healthy snacks and lightweight camping treats. 


Step 1


2 medium pink lady apples, diced (or other sweet variety like fuji, avoid sour granny smith and the like)

1 tablespoon coconut oil

1 teaspoon muscovado sugar

2 teaspoons cinnamon


Method (step 1):

  • Heat up the coconut oil in a non-stick pan over medium/high heat.
  • Toss diced apple into pan and add the cinnamon and sugar.
  • Cook for approximately 1 minute to incorporate the cinnamon and sugar, stirring often, until apple softens ever so slightly.
  • Leave to cool, and move on to next step below.


Step 2

Bite batter:

2 medium bananas, mashed

1 teaspoon cinnamon

1 teaspoon vanilla extract

2 teaspoons baking powder

1 cup whole wheat stone ground flour

½ cup of unsweetened almond milk, at room temperature

¼ cup of coconut oil, melted

2 tablespoons of date syrup (can be substituted with maple syrup)  


Method (step 2):

  • In a large bowl, add mashed banana, cinnamon, vanilla, almond milk, coconut oil and date syrup. Mix until well combined.
  • Add flour and making powder and mix only until just combined. Do not over mix.
  • Gently fold in cinnamon diced apple.
  • Divide mixture evenly into a standard 12-muffin pan (greased with coconut oil).     
  • Sprinkle optional muscovado sugar on the top to give the bites a sweet crisp top
  • Bake at 190 degrees celsius (fan oven) for 20 minutes until a toothpick comes out clean. Watch out to ensure that any exposed diced apple on the top does not burn.


Diced apples in the pan awaiting cinnamon and sugar

Enjoy! 🙂



  • store in an airtight container for up to 3-5 days
  • the bites freeze well for up to 3 months


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