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Apple, plum and coconut muffins

Home » Project » Apple, plum and coconut muffins


  • Chef: Zoe
  • Type: LONDON
  • Serves: 7816
  • Cost: £3.5
  • Cuisine: Greater London

This week we had an abundance of plums and apples donated to us by city harvest, so we got the children cooking healthy cakes at our Friday Family fun project. The recipe we kind of made up as we went along, so we can’t guarantee exact quantities, but it turned out pretty darn tasty and was devoured by both the children and adults. The muffins are sweetened naturally by the fruit and coconut and we used wholemeal flour making them even more nourishing and keeping you fuller for longer.




  • 200g of wholemeal self-raising flour
  • 100g of fine or medium desiccated coconut
  • 3 apples
  • 3 plums, chopped into small chunks
  • 1 tablespoon of baking powder
  • 1 tablespoon of ground cinnamon
  • 2 teaspoons of ground ginger
  • 100 millilitres of non-dairy milk
  • 100 millilitres of vegetable or sunflower oil


  1. Pre-heat your oven to 180c.
  2. Peel, core and roughly chop 2 of the apples. Cook in a medium saucepan with about 4 tablespoons of water, on a medium to low heat for approximately 10-15 minutes until the apples are soft. Leave to cool a little and then blend in a food processor or using a hand blender to form a fruit puree.
  3. Grate the other apple (no need to peel) and place it in a mixing bowl alongside the apple puree.
  4. Add half the chopped plums (set aside the other half for decoration), oil and milk to the apple mixture.
  5. In a separate bowl, mix together the flour, desiccated coconut, baking powder, cinnamon and ginger.
  6. Add the fruit mixture into the flour mixture and stir until everything is combined.
  7. Sprinkle the reserved plums with half a teaspoon of cinnamon.
  8. Line a deep baking tray, loaf tin or cupcake tray. Pour the mixture into the tin and decorate with the reserved plums.
  9. If using a baking tray or loaf tin, bake for between 35 to 40 minutes, until a skewer comes out clean. If using a cupcake tray, bake for about 25 minutes. Allow to cool for about 15 minutes, before cutting.