This might be a controversial thing to say, but apple and cinnamon is the best muffin flavour there is! This recipe is light and fluffy but packed full of lovely, fruity spiced flavour. The almond meal in here also makes gives a nice nutty twist to this favourite. They are great if you need to whip up a quick and comforting afternoon tea, sweet breakfast or snack. You can even serve them as a dessert with some coconut yoghurt or icecream!
I hope you enjoy them!
Ingredients
1 cup plain flour
2 tsp baking powder
1 cup almond flour
1/2 cup caster sugar
2 tbsp brown sugar
1 tsp salt
1/2 tbsp of cinnamon
1 tsp nutmeg
1 tbsp ground flaxseed
3 tbsp warm water
85g vegetable oil
1 cup plant milk (I used oat in this recipe)
1 tsp apple cider vinegar
2 cups chopped, green apple
** option to add 1/3 cup quick oats for muffin toppings
Recipe
- Grease a 12 pan muffin tray (or add in patty pans) and preheat your oven to 180 degrees.
- Chop your apples into small cubes and leave aside.
- Add flour, almond meal, baking powder, sugars, salt and spice into a large bowl and stir through.
- In a small bowl add warm water to the flaxseed meal and stir through until you’ve made a nice gooey flax egg.
- Measure 1 cup of oat milk and add in the apple cider vinegar. Set aside for a few minutes.
- Add the oil, flax egg and oat milk to the dry ingredients and mix through. Add in your apples and evenly mix into the batter.
- Scoop muffin batter into the prepared muffin trays.
- Sprinkle with oats and bake in the oven for 30 minutes.
- Remove from the oven, cool and serve warm with some nut butter, yogurt or ice cream!
