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

  1. Preheat oven to 180C degrees.
  2. Add everything into a mixing bowl and combine.
  3. Spoon mix into a mini muffin tray.
  4. Bake for 10-15 minutes until cooked.
  5. Let them cool slightly before popping them out of the tray and allowing them to cool.
  6. 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.