Incredibly moist apple muffins with delicious, crunchy cinnamon sprinkles. Vegan and gluten-free on request. Fluffy, fruity with a light, pleasant acidity from the light acidity of apples.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12Muffins
Calories 214kcal
Ingredients
FOR THE MUFFINS:
1Flaxseed egg3 tbsp hot water + 1 tbsp ground flax seed
Preheat the oven to 175degrees and line a muffin baking tray for 12 muffins with muffin cups or lightly grease if needed.
Flaxseed egg put on and infuse for 5 minutes. I set the egg in the large baking bowl right away.
1 Flaxseed egg
FirstFOR THE CRUMBLE Mix all ingredients together in a large bowl until well combined. If you like it finer (like me) grind crumble smaller in a food processor.
40 g fine spelt flour or gluten-free flour mix, 17 g Oatmeal, 24 g Walnuts, 1 tbspn Cinnamon, 1 ½ tbspn Raw cane sugar or another sugar, Optional: 1/2 tsp ground ginger, 45 ml Frying and baking oil
The next step is to MUFFIN DOUGH finish. For this, add the almond milk, baking soda, and apple cider vinegar to the flaxseed egg and mix briefly. The liquid should now begin to foam.
255 ml Almond milk or other unsweetened plant milk, 1/2 tbspn Baking soda, 1 tbspn Apple cider vinegar, 1 Flaxseed egg
Add flour, applesauce, baking powder, sea salt and vanilla and stir well again. Not too much, otherwise you will stir out the driving force of the natron again.
115 g Raw cane sugar, 340 g cups fine spelt flour or gluten-free flour blend, 130 g Applesauce, 2 tbspn Baking powder, ¼ tbspn Sea salt, ½ tbspn Bourbon vanilla ground
As a final step, add the apple pieces or grated apple and fold in.
2 Piece medium apples
ALTERNATIVE:If you are using a high-powered blender (dough program), place all ingredients in the blender jar in the order as above and run the program once.
Divide with a spoon into the muffin moulds evenly.
Finally, spread the crumbles evenly over the dough with a spoon.
Put in the oven and bake for 25 minutes. Make a chopstick test. If time permits, turn oven off and leave muffins in oven for 10 more minutes, using reheat. Remove from the oven and allow to cool completely.
Optionally sprinkle with powdered sugar and garnish with a scoop of vanilla ice cream.
Store remainder(if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.