What makes a tired toddler happy? Fresh out of the oven muffins made by mum! You know that something is going to be delicious when the raw batter smells AMAZING! This afternoon scrummy yummy was destined for my belly. We are very fortunate to have a beautiful and productive Jonathon Apple tree in our backyard. This year we have picked bucket loads of beautiful crispy, juicy apples. The season is all finished now and the final fruit were picked this week. They aren’t the prettiest of apples and some never really grew up, bit like little Peter Pan apples. They were even a bit green. These apples were perfect for this Egg-Free Cinnamon and Apple Muffin recipe. Possum has been our quality control master, testing each apple… with just one bite.
Egg-Free Cinnamon and Apple Muffins – makes 16 mini muffins
1/2 cup oats
1/2 cup almond meal
1/2 cup desiccated coconut
1 cup self raising flour
1 tsp baking powder
2 tsp cinnamon
1/4 cup coconut sugar
2 Tbsp maple syrup
2 Tbsp chia seeds soaked in 1/2 cup water
200g full fat plain yoghurt
1 tsp vanilla essence
1/2 cup milk
50g butter melted
3 small apples, peeled and chopped (or 2 medium)
Preheat oven to 200°C fan forced or 180°C standard. Grease a mini muffin tray (i always use butter).
Soak your chia seeds in water and leave for 15 minutes.
Once chia seeds are ready (they should look a bit like frog spawn…), mix all ingredients in a large mixing bowl. I like to add all dry first to combine then all my wet ingredients. Just personal preference.
Spoon mixture into the greased mini muffin tray. Bake in your preheated oven for 18-20 minutes.
Allow to cool on cooling rack, or just gobble them up straight out of the oven!
You can thank me later for how amazing your house will smell 😉
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