~Spiced Apple Hazlenut Muffins~
Ooooo these vegan, gluten free and sugar free muffins are so yummy, the texture is a little dense from the oats but I find oats keep me full and grounded for much longer than using flours in recipies! These are perfect for a picnic or a easy to grab breakfast ☕️?.
Makes 6 large muffins
1 cup ground gf oats
1/2 cup whole gf oats (plus 1 tbsp for decoration)
2 1/2 small apples (2 cooked with 70 ml water)
75g roughly chopped hazelnuts
3 TSP cinnamon
1 TSP nutmeg
1/2 TSP baking powder
3 tbsp coconut sugar (plus 1 TSP for the decoration)
1 tbsp ground chia or flaxseed mixed with 2 tbsp water
2/3 cup almond milk
1 TSP vanilla extract
1/2 tsp apple cider vinager
To make the muffins, preheat your oven to 180c. Chop two of the apples into small chunks and put in a pan with 70ml of water. Cook for around 10 mins, or until the apples are soft.
Meanwhile, put all the dry ingredients in a large mixing bowl.
When the apples are ready, blend them with the almond milk, vanilla, chia or flax eggs and cider vinager.
Pour this mixture into the dry ingredients and mix with a wooden spoon. Chop the remaining 1/2 apple into small chunks and stir this through.
Get a cupcake tray and fill with paper muffin cases. Using two spoons, put the mixture into the cases, dividing equally. Scatter with the remaining oats and coconut sugar and bake for 30-35 mins. Turn the oven off and leave them to cool with the door open.
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