Apple purée (makes 250 ml)
4 JAZZ™ apples with the skin, cubed
60 ml (¼ cup) water
10 ml (2 tsp) lemon juice
1 cinnamon stick

125 ml (½ cup) wholewheat flour
125 ml (½ cup) cake flour
7.5 ml (½ tbsp) baking powder
5 ml (1 tsp) ground cinnamon
250 ml (1 cup) coarsely grated JAZZ™ apples, with the skin
125 ml (½ cup) prepared apple purée
1 large ripe banana, mashed with a fork
2 eggs, beaten
90 ml (6 tbsp) sunflower oil
5 ml (1 tsp) vanilla essence


  1. Apple purée: Place apples, water, lemon juice and cinnamon stick in a pot. Bring to the boil over a medium heat and simmer until apples are soft. Drain liquid, but keep aside. Remove the cinnamon stick and blend apples with a stick blender until smooth. Add some of the cooking liquid, if necessary, for a smoother purée.
  2. Muffins: Preheat oven to 180 °C. Lightly grease a muffin pan with oil.
  3. Mix all the dry ingredients together and stir in the grated apple. Mix the remaining ingredients together.
  4. Stir the liquid ingredients into the dry ingredients just until a smooth batter forms. Take care not to over-mix it.
  5. Spoon into muffin cups and bake for 25-30 minutes or until a skewer comes out clean.
  6. Allow to cool on a cooling rack. Serve 1-2 muffins per person.


  1. Any leftover apple purée can be frozen and used for another batch of muffins. Alternatively, use to sweeten savoury dishes without adding sugar, like soups, stews or mince dishes.
  2. Add 80 ml (⅓ cup) dried cranberries or raisins to the muffins, if preferred.

Makes 12 muffins.

This recipe was adapted from the Cooking from the heart recipe book series, developed by Pharma Dynamics.

JAZZ Apple and Banana Muffins