Apple and sultana muffins
There’s something so satisfyingly simple about these light and fluffy apple muffins with a crunchy, crusty top.
We created these to use up the dozens of apples we have in our garden at the moment. Ours are eating apples so they make pretty sweet muffins, but you might want to add some honey if yours are more sour.
As with all our bakes, we’ve developed this recipe with natural ingredients, quality fats, natural sugars and slow-releasing carbs to give your body only the good stuff.
Makes 9
You will need:
- 1 cup ground almonds
- 1 cup oats
- Pinch sea salt
- 2 tsp cinnamon
- 2 tsp baking powder
- 3 apples, grated (skin included)
- 2 eggs
- 1/4 cup coconut oil (or quality butter)
- 1/4 cup natural yogurt
- 1-2 tbsp honey (optional)
- 1/4 cup sultanas
- 1/4 cup pecans, chopped (or try a selection of mixed seeds)
Method:
- Grease a deep muffin tray with coconut oil and heat your oven to 180°C.
- In a large bowl, mix together the ground almonds, oats, salt, cinnamon, baking powder and pecans.
- In a separate bowl, whisk together the grated apple, eggs, coconut oil, yogurt and honey (depending on the sweetness of your apples).
- Add the apple mixture to the dry ingredients and stir to combine. Stir through the sultanas and pecans.
- Place even spoonfuls of the mixture into the muffin tray, pressing the mixture down into the holes as you fill them.
- Bake for 25 minutes until golden brown. Leave in the tin to for 10 minutes or so to cool before removing them and serving.
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