Ingredients
- 1 medium green or red apple, core removed and roughly chopped.
- 1/4 cup sweet potato puree.
- 1/4 cup almond butter.
- 2 teaspoons rice malt syrup.
- 1 cup oats.
- 2 tablespoons shredded coconut.
- 2 tablespoons chia seeds.
- 1 teaspoon vanilla extract.
- 2 teaspoons ground cinnamon.
- 1 teaspoon baking powder.
- 1/4 teaspoon sea salt.
- 1/2 cup walnuts, roughly chopped.
Topping
- 1 tablespoon oats, roughly ground, or alternatively use quick oats.
- 1 teaspoon rice malt syrup.
- 2 tablespoons roughly chopped walnuts.
- 1 teaspoon coconut oil, softened.
- pinch of cinnamon.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a 12-hole muffin tin with baking paper.
2. In a high-powered blender or food processor, add in the diced apple. Blitz until you form a smooth puree. This should yield 1 cup of puree.
3. Add the remaining ingredients for the muffins into the blender. Blend until you form a smooth mixture. Scoop amongst the 12 lined muffin holes.
4. To make the topping, add all ingredients into a small bowl. Using your fingers, combine the mixture until crumbly. Sprinkle evenly amongst on top of the muffin mixture.
5. Place into the oven and bake for 15 minutes. Once cooked, remove and allow to cool slightly before eating.
Note
If you are coeliac or gluten intolerant, be sure to purchase oats that are labelled as gluten-free.
Prefer a completely savoury muffin? Try out these Sweet Potato, Kale + Feta Muffins.
A note on sugar: If using a green Granny Smith apple, these muffins come in at 1/2 teaspoon sugar per serve. If using a red apple, they sugar content is only slightly higher.
If you give these muffins a go, let us know what you think in the comments below:
These spiced Apple and Walnut Muffins are flourless and we've even added in some Sweet Potato Pureeto up the nutrition factor. If you like, remove the rice malt syrup from these all together and enjoy these muffins for breakfast.
Ingredients
- 1 medium green or red apple, core removed and roughly chopped.
- 1/4 cup sweet potato puree.
- 1/4 cup almond butter.
- 2 teaspoons rice malt syrup.
- 1 cup oats.
- 2 tablespoons shredded coconut.
- 2 tablespoons chia seeds.
- 1 teaspoon vanilla extract.
- 2 teaspoons ground cinnamon.
- 1 teaspoon baking powder.
- 1/4 teaspoon sea salt.
- 1/2 cup walnuts, roughly chopped.
Topping
- 1 tablespoon oats, roughly ground, or alternatively use quick oats.
- 1 teaspoon rice malt syrup.
- 2 tablespoons roughly chopped walnuts.
- 1 teaspoon coconut oil, softened.
- pinch of cinnamon.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a 12-hole muffin tin with baking paper.
2. In a high-powered blender or food processor, add in the diced apple. Blitz until you form a smooth puree. This should yield 1 cup of puree.
3. Add the remaining ingredients for the muffins into the blender. Blend until you form a smooth mixture. Scoop amongst the 12 lined muffin holes.
4. To make the topping, add all ingredients into a small bowl. Using your fingers, combine the mixture until crumbly. Sprinkle evenly amongst on top of the muffin mixture.
5. Place into the oven and bake for 15 minutes. Once cooked, remove and allow to cool slightly before eating.
Note
If you are coeliac or gluten intolerant, be sure to purchase oats that are labelled as gluten-free.
Prefer a completely savoury muffin? Try out these Sweet Potato, Kale + Feta Muffins.
A note on sugar: If using a green Granny Smith apple, these muffins come in at 1/2 teaspoon sugar per serve. If using a red apple, they sugar content is only slightly higher.
If you give these muffins a go, let us know what you think in the comments below: