Filled with so much natural goodness, these Easy Apple Cinnamon Muffins are a one-bowl delicious recipe perfect for kids lunch boxes, afternoon tea or whenever you need a healthy snack!
There Are So Many Reason's To Love This Recipe!
We all know that we should eat well but sometimes, for whatever reason, we don't.
When you are busy it's just so easy to grab "whatever". Yes you can get away with it once in a while, but pretty soon if you're not careful you start to feel pretty lousy and in my case it quickly affects my gut health too.
But it's not just about me, there's the hubby to consider as well, and he likes to snack, so I need to ensure there's good food in the house that he'll enjoy too. Because we both have demanding schedules I need to have something in the house that is quick to eat but nutritious - and I found that perfect combination in these Easy Apple Cinnamon Muffins.
I don't think it's too bold to say that you can't be a baker without having some go-to delicious and reliable muffin recipes and this one is filled with a wonderful abundance of fresh apples - a mix of granny smith apples and red apples, banana which helps to create a wonderfully moist muffin and adds some helpful prebiotics, some fabulous pops of spicy deliciousness from ground cinnamon, cardamom, nutmeg and clove and nutritious goodness from macadamia milk (don't worry you can use almond milk or whatever milk you have at home).
Another plus, these super moist muffins are not overly sweet or high in sugar and I have also used gut-friendly Khorasan flour, so you can enjoy these guilt-free.
WHAT IS KHORASAN FLOUR?
Khorasan flour is made from an unrefined ancient grain prized for its nutrition and ease of digestibility. It is also an excellent source of protein, fibre, vitamins and minerals including selenium. For those avoiding commercial breads and baked goods which can irritate gut health, this may be an attractive and tasty option.
If you don't have access to Khorasan flour don't worry, you can still use whatever you have in your pantry - just be sure to look at my notes below to ensure you adjust your liquid amounts accordingly.
MY TIPS & RECIPE NOTES
Chop your apples finely to allow the flavour and moisture to combine nicely throughout the muffin
This recipe is perfect when you have extra apples you need to use up quickly
I used macadamia milk in this recipe but you could use almond milk or any milk of your choice
You could use another fruit or add nuts, choc-chips or whatever flavours you like to create multiple versions of this recipe
I find adding the baking soda with the wet ingredients gives a fluffier result
Enjoy you muffin gently warmed in the microwave with a bit of fresh butter - so delicious!
If using a different flour for this recipe, please note you will probably need less milk - you should have a thick but fully wet batter
Silicon muffin pans work really well with this recipe and save you having to use paper pans - so no extra wastage
If you like your muffins sweeter you can add some raw sugar on top or mix a a couple of tablespoons of icing sugar with a touch of water and drizzle over the muffins once cooled
Do not force the muffins out of the silicon muffin pan until adequately cooled - push from the underneath to see if they are ready and will pop out easily
Remember, do not over-mix the batter, this results in tough muffins
These will store well in an airtight container in the fridge for at least 7 days and if you live in a cool, dry climate, out on the counter for about 4 days
These also freeze very well in a sealed air-tight container
As far as baking recipes go, my hubby said these were the best muffins he's had in a long time - winning!
YOU WILL NEED
Wet Mixture Ingredients
115g | 5.5 ounces | 1/2 cup unsalted butter (melted)
130g | 4.5 ounces brown sugar
1 very ripe small banana mashed
225ml | 7.6 ounces macadamia milk (or milk of your choice)
1 large egg
1 teaspoon white vinegar
1 teaspoon baking soda | bi-carb of soda
Dry Mixture Ingredients
2 cups Khorasan flour (you can also use wholemeal flour or white/ all-purpose/ plain flour but you may need to reduce the quantity of milk to around 170ml)
1-1.25 teaspoons cinnamon powder (I like a stronger cinnamon taste)
1/8 teaspoon of nutmeg (freshly grated nutmeg is wonderful)
1/8 teaspoon cardamom
A pinch of clove powder (optional)
1/2 teaspoon salt
2 cups peeled and finely chopped apple pieces (1 x large red apple + 1 x large green apple)
Preheat oven to 180C/350F.
Spray 2 x non-stick or silicon mini muffin pans with vegetable oil and set aside.
In a medium bowl, add the melted butter and brown sugar and whisk to combine.
Add the mashed banana and stir with a whisk until well combined.
Add macadamia milk, egg, vinegar and baking soda and whisk all the ingredients well.
Add the flour, ground cinnamon, nutmeg, cardamom, clove and salt and mix with a spatula or mixing spoon until the wet ingredients and dry ingredients are combined - do not over mix.
Add the apples and stir through until just combined.
Use a rounded tablespoon full of muffin batter to fill each mini muffin pan to the top (even a little rounded is fine). Continue until all the muffin batter is divided evenly between the 24 mini muffin pans.
Bake for 20-25 minutes or until a skewer comes out clean.
Rest in the muffin pans for 5 minutes to cool slightly then gently transfer to a wire rack to cool and enjoy!
RECIPE MAKES 24 MINI MUFFINS
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥