Ingredients

1 3/4 cup

spelt flour

1/2 tsp

Bicarbonate of Soda

1 1/2 tsp

Baking Powder

1 1/2 tsp

ground cinnamon

1/2 tsp

pink Himalayan salt

1/2 cup

olive oil

1/2 cup

maple syrup

1/2 cup

coconut yoghurt

eggs

apples, peeled and cored, one grated, one diced

3/4 cup

apple puree

1/2 tsp

vanilla extract

2 tbsp

gluten free oats

1 tbsp

coconut sugar

These autumnal muffins put those windfall apples to great use. Recipe from Leith trained Gourmet Glow.

Method

Preheat Oven 220C. Grease a 12 hole sturdy muffin tin.
Put the dry ingredients in a bowl and whisk to combine. Stir in the apple dice and grated apple.
In a separate bowl whisk the olive oil, maple syrup and eggs. Once combined add the yogurt, puree and vanilla.
Mix the wet ingredients into the dry using a large spoon. Be careful not to overmix or the muffins will be dense.
Divide between the muffin holes and sprinkle with the oats and coconut sugar.
Bake for 12-14 minutes until risen and a toothpick comes out clean.
Leave for 5 minutes then turn out onto a wire rack to cool.