Warm, sweet and spicy muffins straight from the pan - yum.
These muffins are lovely and soft with tasty nuggets of organic apple pieces.
INGREDIENTS:
DRY:
1 1/2 cup almond meal
1 1/2 cup buckwheat flour
1/2 cup coconut sugar
1 1/4 cup Chantal organic dried apple pieces
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 1/2 tsp cinnamon
WET:
2 TBS golden linseed
1/4 cup water
1 tsp vinegar
1 tsp vanilla
2 cups almond milk
1/2 cup melted coconut oil
METHOD:
Grease or line a 12 hole muffin pan. Heat oven to fan bake 180deg C.
Make flax eggs by grinding linseeds in a bullet or ninja. Then tip into a small bowl and add 1/4 cup water and let sit.
In a mixing bowl add all wet ingredients except flax egg.
In a separate mixing bowl add all the dry ingredients and mix well.
The flax egg should be loose and gluggy. Add it to the wet ingredients and mix well.
Pour wet ingredients into dry ingredients and mix until just combined.
Spoon into muffin pan.
Bake for 15 minutes. Check if cooked by giving one a little stab with a knife, if it comes out clean you’re good to go. If not cook for a few minutes longer, and repeat.