Wholegrain Apple Ginger Breakfast Cakes

Can we just celebrate please? Like tomorrow morning? Food is essential.

For a birthday, for these spicy, buttery cakes; for the all A*s, for the feeling you get when drinking a tea and watching Howl’s Moving Castle as the rain splashes the windows and thunder cackles in the distance.

Recruit people – Dad: Grow the apples; Izy: Cut up the apples – okay, I’m too freaked out by the prospect of bugs being all crawly inside them…Mum: Cut up the apples…please.

Eat a cake. Sit down and eat that cake for breakfast! You will need: Cakes, coffee, a chair, this song. Do it.

I may have actually eaten mine for lunch – whatever, just means I got double breakfast today. Awesome.

Don’t worry, the cakes are basically a health food right? Whole grains, fruit, vitamins, butter – all essential for a balanced diet. Hey hey, I’m a profesh – don’t question it, 10 A*s has to count for something.

Resist eating more cake, there are only 7 of them – photos need to be taken.

Drink coffee from a mason jar you awesome person, you.

Bake cookies, bake more cake. Maybe eat a salad now, yeah?…

p.s. in case you didn’t notice my extremely subtle (as per ushe) hint dropping, I got my GCSE results on Thursday – All 10 of ’em A*s. I’m not sure if this is sounding extremely boast-y, because I just ate a cake for lunch so I’m on an extra-happy high (I’m sure I’ll come back down later and regret this…meh, something for my brain to taunt me about later)

Individual Wholegrain Apple Ginger Breakfast Cakes

makes 7 small cakes

1 cup whole wheat flour
1/3 cup coarse cornmeal
1/2 cup oat flour (a little more than 3/4 cup rolled oats, blended until fine)*
1 1/2 tsp baking powder
1/2 cup granulated sugar
1 cup cored, diced apple with 3 tbsp reserved for topping
3 tbsp candied ginger, chopped finely
1 egg
1/3 cup neutral oil
1/3 cup + 2 tbsp buttermilk
3 tbsp melted butter

raw sugar for topping

Preheat an oven to 350 degrees F and line a muffin tin or grease 7 mini loaf pans

Stir together the first 7 ingredients in a large bowl (flour through to ginger).

Add the rest of the ingredients and mix together until just combined – don’t overmix.

Fill muffin cups 2/3 full with batter and sprinkle with raw sugar and reserved diced apple.

Bake for 20-25 minutes until well risen, golden brown and cooked all the way through.

*you can totes sub the 1/2 cup of oat flour for 1/2 cup more whole wheat flour


  1. Sarah says

    Thanks for your wonderful recipe! My daughter showed it to me and I could hardly believe she wanted to make something so healthy! She tasted them and declared we should always have them available! A delicious combination of flavours and textures.
    I reduced the sugar to 1/3 cup as we can’t buy cooking apples here in Australia and dessert apples are much sweeter.
    It made 8 large round muffins.
    We will be trying out other recipes from your blog soon!

  2. says

    I made this recipe yesterday, but as one loaf instead of individual ones and it turned out great! I love the texture that the corn meal gives it! Thank you for a beautiful recipe, I will be adding this one to my recipe rotation :)

  3. Josephine says

    Cool! What subjects did you do for GCSE? & would I be able to sub the cream cheese for coconut oil in the icing ? ( not that I don’t like a bit of cream cheese icing!!)


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