Fibre-filled Apple Muffins

Fibre-filled Apple Muffins

Who doesn't love a delicious muffin? Benefits of this recipe is that it is filled with Fibre, you can enjoy them guilt free and is family friendly! 

APPLES:

  • 2 - 3 apples cut into pea-sized pieces
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon

DRY INGREDIENTS:

  • 1 1/2cups gluten-free baking flour (I love buckwheat)
  • 2/3 cup almond flour
  • 1/4 c Gut Food
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

OTHER:

  • 2 large eggs
  • 1/2 cup light brown sugar
  • 1/2 cup healthy oil of choice
  • 1 cup whole-milk yogurt or coconut yogurt

Method:

PREPARING THE APPLES:

In a medium bowl, combine the apples, lemon juice and cinnamon. Stir to combine and let sit while you prepare the muffin batter.

MAKING THE MUFFINS:

  • Preheat the oven to 180C. Line a standard muffin pan with paper baking cups.
  • In a medium bowl, whisk together the dry ingredients. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and brown sugar. Beat together until the mixture is light and fluffy, about 3 minutes.
  • With the mixer running on low, slowly drizzle in the oil. (Do this slowly so you keep the air you mixed into the eggs/sugar.)
  • With the mixer running on low, add ⅓ of the flour mixture followed by ½ of the yogurt. Mix until combined then add another ⅓ of the flour mixture.
  • Add the rest of the yogurt and mix until combined.
  • Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is totally smooth.
  • Stir in the apple mixture with a rubber spatula until just combined.
  • Using a kitchen scoop or large spoon, portion the batter evenly into the prepared muffin tin.
  • Bake the muffins for 10 minutes, then turn down the heat to 160C.
  • Continue to bake for another 10-15 minutes, until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. 
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