When it’s pouring rain outside and the days are getting longer and longer, the best way to spend the time is definitely baking!
These Apple and Almond Muffins are the perfect solution for a rainy weekend spent with your loved ones.
The recipe makes 6 muffins, but you can definitely double it and prepare a muffin feast 🙂
They have a soft texture, the right amount of sweetness, they’re fresh thanks to the apples, and surprisingly crunchy thanks to the almonds.
Like always they’re completely vegan and can be made in under 45 minutes.
Ingredients:
(it makes 6 muffins)
- 2 tbsp flax seeds, ground
- 5 tbsp water
- 75ml coconut or extra virgin oil
- 100g brown sugar
- 60ml rice or oat milk
- 1/2 tsp fresh ginger, grated
- zest of 1 lemon
- 180g all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 3/4 tsp baking soda
- pinch of salt
- 1/4 tsp clove
- 1/4 tsp cardamom
- 220g apples, grated
- 75g almonds, chopped
Method:
- Start by preheating the oven at 180°C.
- Mix the ground flax seeds with the water and put it aside.
- In a bowl, add the oil and the sugar and mix well using a whisk.
- Add the milk, the lemon zest, the ginger, and the flax seeds mixture and whisk again until well combined.
- In a separate bowl sift the flour, the spices, the baking soda, and the baking powder.
- Add the salt and mix well.
- Add the liquid ingredients to the dry and, using a spatula, mix carefully.
- Add the apples and the almonds (leave a few almonds out for decoration). Don’t overmix, just until everything is well combined together.
- Place some muffin cases in a muffin tin.
- Pour the mixture evenly into the muffin cases and place the extra chopped almonds on top.
- Bake in the oven for 35 minutes. To make sure the muffins are fully baked, place a toothpick into one, and if it comes out clean, the muffins are ready.
- Place them on a cookie rack to cool down for at least 40 minutes before eating.
N.B. The muffins can be stored in an airtight container up to 1 week.
Print/PDF/Email
