Apple and Cinnamon Muffins

Apple Cinnamon Muffin_Website Recipe Image.jpg

Apple and Cinnamon Muffins are so scrumptious. With sweet chunks of apple and warm cinnamon taste finished with a quinoa and cinnamon crumb topping, these Apple Cinnamon Muffins are the perfect part of your day

Gluten Free · Dairy Free · Nut Free

Makes 12

Ingredients

Dry

225g / 1½ cups Anything But Ordinary Plain Flour

1 teaspoon bicarb soda

1 tablespoon cinnamon

2 tablespoons hemp seeds

300g / 3 cups apple, peeled and diced

Wet

125g / ½ cup coconut oil, melted

240g / ¾ cup maple syrup

1 teaspoon vanilla extract

250g / 1 cup apple puree, unsweetened (see note)

2 eggs

Topping

1 tablespoon Anything But Ordinary Plain Flour

1 tablespoon quinoa flakes

1 tablespoon dessicated coconut

1½ tablespoons coconut sugar

½ teaspoon cinnamon

1 tablespoon coconut oil

Method

Preheat oven to 180 degrees Celsius.

Spray a 12 hole muffin tray with oil and place a circle of baking paper in the base of each hole.

For the Topping - In a small bowl mix the Anything But Ordinary Plain Flour, quinoa flakes, coconut, coconut sugar and cinnamon. Using your fingers, rub in the solid coconut oil until it resembles a crumble texture. Put aside.

Place hemp seeds in a mixing bowl then sieve in the Anything But Ordinary Plain Flour, bicarb soda and cinnamon. Whisk together.

In a separate bowl put the melted coconut oil, maple syrup, vanilla and apple puree. Whisk for a minute, then pour into the flour mix. Whisk the eggs briefly and add to the flour mix. Stir all together then mix in the diced apple.

Scoop a third of a cup of mix into each muffin hole. They will be full to the brim if not higher. Sprinkle 2 teaspoons of topping on each muffin.

Bake for 25 - 30 minutes, turning half way, until browned and skewer inserted comes out clean. Let sit for 5 minutes then carefully remove from muffin tray and place on a rack.

They can be eaten warm from the oven or left to cool completely. Store in an airtight container in the fridge or wrap them individually and keep in the freezer for up to two months.

Notes

A quick apple puree can be made using tinned apple pie slices that contain no added sugar. The contents of a large tin can be pureed in a blender, giving about three portions x 250g / 1 cup, that can be frozen in individual freezer or zip lock bags ready for use. Add 5g extra to each bag to allow for loss of mix when removing from bag.