These moist, high fibre muffins are a delicious way to use up your unwanted apples. Using oat flour and oats in the recipe creates the perfect filling muffin, making it a great choice for an on the go breakfast, lunch or snack.
Serves: 6 muffins
Prep time: 10 minutes
Cook time: 45-55 minutes
1 ¼ cups of oat flour (you can create this by blending rolled oats to a fine powder)
½ a cup of tapioca flour
½ a cup of coconut flour
½ a cup of quick oats
¾ of a cup of grated apple (about two small apples, we used organic granny smith)
2 teaspoons of baking powder
1 teaspoon of cinnamon
2 flax eggs
1 teaspoon of vanilla essence
1 tablespoon of maple syrup
1 cup of oat milk or milk of choice
¼ of a cup of melted coconut oil
Pinch of salt
1 teaspoon of coconut oil
2 tablespoons of rolled oats
½ a teaspoon of cinnamon
¼ of a teaspoon of maple syrup
Preheat your oven to 190C fan-forced and line your muffin tray with parchment paper.
Mix your flours, oats, baking powder and cinnamon together in a bowl.
In a separate bowl combine your apple, flax eggs, vanilla essence, maple syrup, milk salt and oil.
Create a well and pour the wet ingredients into the dry ingredients.
Fold the mixture until the ingredients are well combined.
Spoon the muffin mixture into the muffin tray.
Create your crumble, place all the crumble ingredients into a blender and pulse once or twice until the mixture is combined.
Top your muffins with the crumble mixture and then lightly press.
Place into the oven for 45-55 minutes. To know if they are finished baking the tops of the muffins should lightly spring back or you can insert a toothpick and if it comes back clean they are done.
Let the muffins rest for 10 minutes in the baking tray and then transfer them golf to a cooling rack.
Enjoy! We love ours with a bit of peanut butter and a cup of ginger tea.
We added a handful of roughly crushed walnuts to our muffins for a nutty taste!
Lasts a week in the fridge in an airtight container or can be frozen for up to 3 months.