The muffin (Wo)man 

The muffin (Wo)man 

You best believe that these are totally amazing…and healthy!!!!!!! Get out of town! Purleeeeeeeeeeease! Pick your jaw up from the floor and hear me out!

Warm All spice and cinnamon, soft apple, sticky sugar….ooooooh em geeeeee….! It’s a party in my mouth!  It evokes memories of apple crumble, without all the butter and flour, they also have a kick of coffee in them, so it’s the perfect snack for on the go, or just generally anytime of the day. Omit coffee for kiddies lunch boxes.

Also something new that I’ve learnt today is how to make “flax eggs” – so this recipe is not only gluten free but it’s actually totally vegan.

Ground flax or chia meal is mixed with water and this replaces the chicken egg in the recipe. So wether vegan or suffering from allergies or just eating healthier this recipe is a winner all round.

The ratio for the flax egg is as follows : 1 TBSP of either ground flax or chia meal to 3 TBSP of water. Stir it with a spatula, scraping down all the sides, and leave to sit for 15 minutes or so. You will land up with a thick gloppy mix. 

Vegan Apple and Coffee Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Ingredients

1 1/2 cups of gluten free flour

1/2 cup of xylitol (or white sugar)

2 tsps of baking powder

1 tsp of all spice

1 TBSP of good quality ground coffee

1/2 cup of almond milk

1 FLAX egg

1/4 cup of canola oil

1 tsp of vanilla extract

3/4 cup apple (finely chopped and peeled)

1/4 cup chopped pecan nuts

For top :

3 tsps of brown sugar

1 tsps of cinnamon

Method 

Make your flax egg and set to one side.

Set your oven to 180C and prepare a muffin tin.

Sieve your dry ingredients : flour, sugar, baking powder, all spice and coffee.

In a small bowl, mix the almond milk, flax egg, oil and and vanilla extract.

 

Combine the dry and wet ingredients and fold in the apple and nuts. It’s a fairly sticky and thick dough, but mixing it by hand with a spatula works better than in a mechanical mixer.

Ok!

Scoop into your muffin tin and top with a good sprinkling of the cinnamon and brown sugar mix.

Bake for 15 minutes or until a skewer comes out clean.

 

❤️🍴

 

 

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