APPLE PIE MUFFINS
¾ c wholemeal or spelt flour (or ½ and ½)
(or gluten free flour blend ¼ c of each: buckwheat flour, brown rice flour, tapioca flour)
½ c almond meal
1 t baking powder
1 t baking soda
1 t cinnamon
1 t mixed spice
Opt: ¼ c coconut sugar (if you don’t think they’ll be sweet enough)
½ c apple sauce
1 t vanilla extract
1 T lemon juice (or 1 t apple cider vinegar)
2 T pure maple syrup (or honey)
50gm butter, melted (or ¼ c oil for dairy free)
1 medium apple, cored and diced (or grated with skin on)
Optional extras: a handful of raisins and/or chopped walnuts.
Icing sugar or coconut flour to dust over once cooled before serving.
Pre-heat oven to 180°C and prepare a 12-hole muffin tin with baking paper or liners.
In a medium bowl, mix the dry ingredients together.
In a separate bowl, mix the wet ingredients together.
Gently combined the wet ingredients with the dry ingredients.
Spoon the mixture into your prepared muffin tin.
Bake for 15 minutes or until a skewer comes out clean.
Cool on a wire rack and dust with icing sugar or coconut flour before serving if you wish. Suitable to double and freeze.
Note: To make apple sauce, peel and finely slice two apples, add into a small pot with 1/3 cup of water, bring to the boil and simmer for 10-15 minutes until soft. Drain off any excess water and mash until smooth.
Once the apple sauce is made (make sure you freeze extra for next time), these literally take 5 minutes to throw together, so you’re not spending hours baking.
If you don’t have almond meal, replace with half and half spelt flour and wholemeal.
If you have gluten or dairy allergies, we’ve got you covered!
These muffins are suitable for freezing, so why not double the recipe and freeze some to make next weeks lunchboxes super quick! (you're welcome!)