Afternoon tea with Finn is one of my favourite parts of our day. I often bake while he has a nap and love greeting him with something special for us to share when he wakes up.
Today I decided to whip up some muffins with a little appley, cinnamoney crumbly twist. It’s lucky that these tasty treats don’t take long to cook…the smell of warm apple and cinnamon wafting through the kitchen was irresistible. And the taste was even better! My lovely husband (who is brutally honest, bless) said they were so good, they tasted better than our ‘old normal’ muffins.
Gluten, dairy and refined sugar free. Nut free option.
1 cup gluten free flour (I used a mixture of buckwheat, quinoa, tapioca and brown rice flour)
1/4 cup almond meal (use extra flour of your choice for nut free)
3 tsp cinnamon
1/2 tsp mineral salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp apple cider vinegar
1/2 cup good quality coconut milk (Trade Aid is best)
1/4 cup sweetener such as rice malt syrup or honey, melted
1/4 cup of coconut oil, melted
1 tsp vanilla
1 Granny Smith apple, grated
2 Tbs almond meal / other nuts, optional
2 Tbs desiccated coconut
Preheat oven to 180 degrees.
1. Whisk flour, almond meal, cinnamon, and salt in a bowl to aerate and combine.
2. In a small bowl/cup, dissolve baking soda and baking powder in apple cider vinegar.
3. In a separate bowl, whisk egg well then add coconut milk, melted coconut oil, melted sweetener, apple cider vinegar mixture and vanilla. Whisk until smooth, then mix apple in.
3. Pour egg mixture over dry ingredients and fold gently until just combined. Do not overwork the mixture or the muffins will become stodgy!
4. Spoon mixture into mini muffin moulds (or any size)l top with almond meal and coconut and bake for about 18 – 20 minutes.
x Aunty Bee