It’s fall, which means everyone is going crazy for apples. We had some leftover apples at home that needed to be used and our son loves baking, so apple muffins were our mission on last weekend. And how delicious these turned out! Not only are these cinnamony muffins filling and nutrient-rich, they’re also true family favorites as they require very little work and almost no kitchen equipment.
Ingredients (20 muffins):
3 dl spelt or oat flour (use gluten-free, if needed)
1 ½ dl rolled oats (use gluten-free, if needed)
½ dl almond flour
¾ dl coconut sugar (for low-sugar version use erythritol)
1 tbsp psyllium
2-3 tsp of cinnamon (for more intense flavor use 3 tsp)
1 ½ tsp baking powder
½ baking soda
2 medium-sized apples, grated or cubed
2 big eggs
1 ½ dl of Greek yogurt
1 ½ dl unsweetened apple puree
½ dl mild tasting oil
Optional: 1 tsp vanilla extract
- Preheat the oven to 175°C and grease or line a muffin tin or use silicone ones.
- In a separate bowl, mix together all the dry ingredients: flour, oats, almond flour, coconut sugar, psyllium, cinnamon, baking powder and baking soda. Fold in the grated/ cubed apples.
- In another bowl, beat the eggs with fork and mix in all the wet ingredients: yogurt, apple puree and oil (+vanilla).
- Pour the wet mixture into the dry mixture bowl and fold together. Do not over mix!
- Share batter into muffin liners/ tin not filling completely.
- Bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean. Baking time depends on the size of muffins. Remove from the tin immediately and transfer to a cooling rack. Allow to cool before serving.
Store leftover muffins in an airtight container in the refrigerator for couple of days. Muffins can be slightly warmed before serving.
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