Start by preparing your apple compote. Put the chopped apple in a saucepan with the water and cinnamon. Cover and cook for 10 minutes. Check regularly to ensure you have enough water. Remove the lid and allow to cool. You can make a larger batch to keep in the fridge for a week and use it to top yogurt or make into a quick and easy crumble with some granola or toasted muesli.

Put all of the batter ingredients in a blender or food processor and pulse until smooth (the dates can be a bit chunky).

Spoon half of the mixture into 8 individual cake cases ensuring the bottom of the cases are covered.

Add a teaspoon of apples on top of the batter in each cake case, trying to keep it in the centre (rather than touching the sides).

Spoon the remaining batter on top of the apples, completely covering them and ensuring there is batter all around the edges (rather than apple) so the apple is concealed.

Bake on the middle shelf of a preheated oven at Gas Mark 5 (375f / 190c) for 20 minutes. The muffins should have risen slightly, be slightly firm to the touch and golden brown in colour.

You should be able to remove the cases as soon as they are cool enough to handle.