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apple crumble muffins

Sarah Van Dyke's apple crumble muffins

Total Time
30 min
10 min
20 min
Recipe by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes.


Fresh dates

6 individual, pitted, chopped

Bicarbonate of soda

½ tsp

Canned apple slices (100% apple)

385 g, (1 x 385g can)

White self-raising flour

¾ cup(s), (115g)

Ground cinnamon

1½ tsp


2 medium, lightly beaten

Brown sugar

2 tsp

Reduced fat oil spread

2 tsp


  1. Preheat oven to 180°C. Line a 6-hole (¾-cup capacity) Texas muffin tin with paper cases.
  2. Combine dates and ¼ cup (60 ml) boiling water in a large microwave-safe bowl. Microwave, covered, on High (100%) for 1 minute. Add bicarbonate of soda and mash dates with a fork (mixture will foam).
  3. Process half the apple in a food processor or blender until smooth. Reserve 2 tablespoons flour. Add remaining flour, pureed apple, 1 teaspoon cinnamon and egg to date mixture and stir until just combined.
  4. Combine reserved flour, sugar and remaining cinnamon in a bowl. Using fingertips, rub in spread until mixture resembles coarse breadcrumbs.
  5. Spoon 1 tablespoon date mixture into each paper case. Top each with one-sixth of the remaining apple slices. Spoon the remaining date mixture over apple to cover. Sprinkle crumble mixture evenly over the top.
  6. Bake for 18–20 minutes or until golden and a skewer inserted into the centres comes out clean. Stand muffins in tin for 5 minutes before transferring to a wire rack to cool.


Store muffins in an airtight container for up to 2 days, or freeze for up to 2 months. VARIATION: Swap apple for diced canned apricot.