Apple Crumble Breakfast Muffin Tray Bake slice
Apple Crumble Breakfast Muffin Tray Bake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

A delicious apple packed breakfast muffin tray bake which dishes up equally well as an evening dessert if dressed with a little ice-cream and salted caramel sauce.

Course: Biscuits & Bakes
Cuisine: Western
Servings: 18
Calories: 288 kcal
Author: Gillian Thompson
Apple Purée
  • 4 Bramley or Granny Smith's apples
The Crumble topping:
  • 85 g (3oz) self raising flour
  • 100 g (3.5oz) brown sugar
  • 50 g (1.8oz) butter
  • 30 g (1oz) oats
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
The Cake :
  • 400 g (14oz) white spelt flour
  • 100 g (3.5oz) raw soft brown sugar
  • 2 tsp ground cinnamon
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 1 tsp pink himalayan salt
  • 150 ml (5oz) sunflower oil (you can also use melted coconut oil)
  • 300 g (10.6oz) apple purée
  • 2 large eggs
  • 225 ml (7.7oz) milk almond milk
  • vanilla extract
  • 1 Granny smith apple peeled and sliced, 1cm thickness keep in water and drop of lemon juice till needed
  1. Pre heat oven to 180C / 160C fan (250F)
  2. Line a 20 x 30cm square baking tin with baking paper.
Apple Purée:
  1. Begin by making your apple purée. Wash and cut into quarters. Take out seeds with a knife. Do not need peel.

  2. Place apples on to a baking sheet and bake for 20-30 at 180C, or until soft.
  3. Once apples are soft, process in a blender to a smooth purée. Can remain a little lumpy if you like. At this point either use straight away, or you can store in an airtight container for a couple of days or freeze for up to a month.

Crumble Topping:
  1. Put the crumble topping ingredients into a bowl and rub together until it resembles breadcrumbs. This will only takes seconds in a food processor.

Muffin mix:
  1. In a large bowl combine flour, baking powder, cinnamon, baking soda, salt and sugar. Mix well with a wooden spoon.

  2. In a medium bowl, add the eggs and beat well, then add the milk, applesauce, vanilla extract, lastly add the oil. Mix to combine the ingredients well.

  3. Pour the wet ingredients into the dry and mix with a large wooden spoon until just combined. No more than 30 strokes.  There should be lumps, this is normal.

  4. Spoon the mixture into the tin and level out.

  5. Add the layer of sliced apples.

  6. Finally sprinkle over the crumble topping and bake in the oven for approximately 30 minutes, or till a skewer comes out clean, and the top is golden brown and the crumble mix is crunchy.

Recipe Notes

I use to calculate the nutrient facts of my recipes.  This data is then entered into my recipe plug which generates a label. I do not take responsibility for the accuracy of the information provided. Please use it as a guideline and not as fact.