Spiced apple muffins

Warming spices and apples make these a wonderfully autumnal treat.  Filling, sweet, sticky and fluffy, these muffins really are special!

As usual these are gluten free, dairy free and egg free – so none of the usual things that create a sponge!

With slow release energy from the brown rice flour and protein from the ground almonds, they’ll help to keep you going.  They’re naturally sweetened with apple puree, coconut sugar and maple syrup, creating a wonderfully moist sponge, and when they first come out of the oven they have a delicately crispy, sugary crust on top, mmm…  They keep well in the fridge, though the top becomes more sticky than crisp, but still delicious…

Print Recipe

Apple spiced muffins

Course

Desserts, Snacks

Cuisine

Vegan

Servings

muffins

Ingredients

• 250 grams apple puree
• 1/3 cup coconut oil melted (or extra virgin coconut oil if you want a delicate coconut taste to your muffins)
• 1/3 cup almond milk
• 2 tbsp maple syrup
• 85 grams coconut sugar
• 170 grams brown rice flour
• 90 grams ground almonds
• 1 tsp mixed spice
• 1/2 tsp cinnamon
• 1 tsp bicarbonate of soda or 2 1/2 tsp baking powder instead of this and cream of tartar
• 1 1/2 tsp cream of tartar or see above note
• 1/4 tsp salt

Course Desserts, Snacks Cuisine Vegan Servings muffins Ingredients 250 grams apple puree 1/3 cup coconut oil melted (or extra virgin coconut oil if you want a delicate coconut taste to your muffins) 1/3 cup almond milk 2 tbsp maple syrup 85 grams coconut sugar 170 grams brown rice flour 90 grams ground almonds 1 tsp mixed spice 1/2 tsp cinnamon 1 tsp bicarbonate of soda or 2 1/2 tsp baking powder instead of this and cream of tartar 1 1/2 tsp cream of tartar or see above note 1/4 tsp salt

Instructions

1. Preheat your oven to 170 degrees celsius and place your muffin liners in your muffin tray.
2. If you're using baking powder instead of bicarbonate of soda and cream of tartar then feel free to whizz all ingredients in a blender (super easy!) and skip the next couple of steps. Otherwise I mix it by hand to keep the bubbles in at the end: in a small mixing bowl mix together the first four ingredients.
3. In a large mixing bowl sift in all the remaining ingredients and stir them together.
4. Make a shallow well in the center of the dry ingredients and pour in the wet ingredients. Stir these in well but quickly - you don't want to overmix as the bubbles formed now will raise your muffins!
5. Spoon the mixture into your muffin cases and place in the oven for 30 to 35 minutes.
6. Take out of the oven and place the muffins on a cooling rack. Serve warm or cooled - they're delicious either way!

   

These went down a treat with my family and our kids’ friends who were over – honestly a relief as sometimes their friends aren’t keen on my ‘healthy’ bakes – they’re so used to the usual refined sugar versions!!!  We’ll definitely be making these again 🙂