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Magic apple cinnamon muffins
Magic apple cinnamon muffins
Ingredients
- approximately 2 apples, skins on, grated coarsely
- 1 1/2 cups self raising flour (wholemeal or plain)
- 1/2 cup desiccated coconut (shredded would also work well)
- 1/4 cup coconut sugar
- 3/4 tsp cinnamon
- 1 cup milk (I like almond, but any would suit)
- splash of almond essence (or vanilla)
Method
- Preheat oven to 180C degrees.
- Add everything into a mixing bowl and combine.
- Spoon mix into a mini muffin tray.
- Bake for 10-15 minutes until cooked.
- Let them cool slightly before popping them out of the tray and allowing them to cool.
- Store in an airtight container.
Notes
- You could mix up the spices, and add some ground nutmeg and/or ginger. I've also used some pumpkin pie spice, just because I have some on hand.
- I know vanilla essence is more traditional, but the almond essence is yummy.
- I like using wholemeal flour because I like to squeeze in more fibre when I can. I think it would also work with plain and maybe a couple spoonfuls of wheatgerm or bran flakes instead though.
- For a richer muffin, you could add in a tablespoon or two of coconut oil, but I honestly don't find it necessary.
- These muffins freeze really well - I just wait for them to cool and then freeze them in a container, separated with baking paper (or reusable equivalent) so I can grab one and pop it in a lunchbox as is. I try not to use any glad wrap or plastic when making school lunches.
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