GLUTEN-FREE | DAIRY-FREE
Deliciously spiced apple muffins? That are easy to make and gluten and dairy free? These are great for cooler evenings and perfect when still slightly warm. Plus, apples are so in season.
If you don’t have apples, you can also use other fruit, such as berries or pears – they all work equally well – this is a versatile recipe! This also used Provamel Zero Sugars Soya Yoghurt which adds to the moistness. If you like this recipe that you’ll also like the Courgette Chocolate Cake which uses the Provamel Soya Yoghurt with Agave.
- 3/4 cup Provamel Zero Sugars
- 2 1/2 cups plain gluten-free flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of Himalayan Sea Salt
- 1 large egg, lightly beaten
- 2/3 cup coconut oil, with a little for greasing a muffin pan
- 1 tsp vanilla extract
- 3 large apples
- 2 sticks cinnamon or 1.5 tsp cinnamon
- 1 tsp nutmeg
- 8 dates, finely chopped
- Preheat the oven to 180’C.
- Grease the muffin pan with some of the coconut oil.
- Peel the apple and chop into small pieces.
- Add to a saucepan, with a little water on the bottom.
- Put on a low heat.
- Add in the spices and dates when it starts to simmer.
- Whilst that’s cooking, add the egg, Provamel, coconut oil and vanilla extract to a large bowl and mix together.
- In a separate bowl, sift the flour, baking powder, baking soda and salt together. Mix well.
- Bit by bit, add the egg and yoghurt mix to the dry ingredients. Once that’s fully integrated, add the apple mixture and fold in. Remove the cinnamon sticks if you’ve used them before moving onto the next step.
- Fill each muffin cup with the batter and bake for approximately 30 minutes or until a wooden skewer comes out clean.
- Leave to cool before removing them from the tin.
If you keep them in an airtight container, they’ll be ok to eat for up to a week.
These are also great to take to work as a mid-afternoon snack.
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