Go Back
Low GI apple and berry muffins baked until golden, showing soft crumb, visible berries, and wholesome whole-grain texture on a cooling rack.

Low Gi Apple and Berry Muffins

These Low GI Apple & Berry Muffins are soft, naturally sweet, and designed to provide slow, steady energy without the rapid sugar spike of traditional muffins. Made with grated apple, juicy berries, whole grains, yoghurt, and light egg-white protein, they balance fibre, moisture, and gentle sweetness to support fullness and sustained fuel throughout the day.
Perfect for breakfast, lunchboxes, or post-workout recovery, these muffins combine comforting flavour with thoughtful food science—helping slow glucose release while keeping the crumb tender, moist, and satisfying.
Print Recipe Pin Recipe
Prep Time 1 day 45 minutes
Cook Time 35 minutes
20 minutes
Total Time 1 hour 40 minutes
Servings: 8 people
Course: Breakfast, Snack
Cuisine: Baking
Ingredients Equipment Method Video

Ingredients
  

  • 275 gm sultanas
  • 500 gm pumpkin grated
  • 440 gm Plain flour
  • 132 gm Wholemeal flour
  • 21 gm Baking powder
  • 17 gm Bicarbonate of Soda
  • 3 gm Cinnamon
  • 3 gm Nutmeg
  • Pinch Salt
  • 62 ml Olive oil
  • 46 ml Golden Syrup
  • 163 ml Greek Yoghurt
  • 210 ml Orange juice
  • 240 gm Diced tin apples
  • 100 gm Mixed berries
  • 100 gm Mangoes diced
  • 200 ml egg white

Equipment

  • 2 Large Muffin tins
  • 1 Stand Mixer
  • 1 Stand Mixer Whisk
  • 1 Large Mixing Bowl
  • 1 Citrus juicer
  • 1 large Mixing Spoon
  • 1 Sieve
  • 1 grater
  • 1 Oven
  • 1 pastry brush

Method
 

  1. Set the oven at 175C
  2. Lightly Oil using a pastry brush 12 large muffin tins and add muffin liners
  3. Set aside
  4. Soak the sultanas in warm water for 10 minutes
  5. Drain the sultanas and set aside
  6. Using a large bowl add the Wholemeal flour, Salt, Cinnamon, Nutmeg and Baking powder
  7. Sieve the Bicarbonate of soda and add to the bowl
  8. Add the Grated pumpkin, Yoghurt, Golden Syrup, Diced apple,Berries, Mango and Oil
  9. Mix in well to ensure that all is mixed through.
  10. Set aside
  11. Whip the egg whites until medium peaks
  12. Add the egg whites in three portions carefully folding in.
  13. Once mixed in deposit evenly into the prepared muffin tins
  14. Bake until set 85 C inside and a light golden brown
  15. Bake around 20-25minutes
  16. Cool for 15-20minutes
  17. Remove muffins from the tin to stop them from sweating

Video