Ingredients

The following ingredients have 12 Servings
  • 150 g / ¾ cup brown sugar or 180 ml / ¾ cup maple syrup
  • 120 ml / ½ cup almond milk (decrease to 60 ml / ¼ cup if using maple syrup)
  • 240 g / 240 ml / 1 cup applesauce*
  • 50 g / 60 ml / ¼ cup softened coconut oil or 60 g / 60 ml / ¼ cup almond butter (for oil-free version)
  • 2 tsp vanilla extract
  • 200 g / 2 cups oat flour (GF certified if needed)
  • 100 g / 1 slightly heaped cup finely ground almonds / almond flour
  • 1/8 tsp salt
  • ¾ tsp baking soda (GF certified if needed)
  • 1½ tsp baking powder (GF certified if needed)
  • 3 tsp cinnamon
  • 3 cardamon pods (¼ tsp ground), crushed in a pestle and mortar
  • 1 cup finely diced apples
  • flaked almonds or blackberries, for topping

Instruction

  • Set the oven to 180° C / 355° F. Grease a standard 12 hole muffin tin with a tiny bit of olive oil.
  • In a bowl mix together sugar, almond milk, applesauce, oil and vanilla extract. Whisk vigorously with a hand whisk.
  • In another bowl mix together oat flour, almond flour, salt, baking soda, baking powder, cinnamon and cardamom.
  • Place a sieve over the bowl of wet ingredients and sift the dry ingredients into the wet ingredients. Mix well.
  • Fold diced apples and divide the mixture between 12 muffins.
  • Sprinkle the tops with untoasted almond flakes or decorate with a blackberry.
  • Spoon the batter between 12 muffin holes and bake for 25-30 min - I found that the maple syrup version took 5 minutes longer (30 min). The muffins are done when a toothpick comes out fairly clean. Let them cool down completely before removing them from the tin and eating.