APPLE AND CINNAMON MUFFINS

INGREDIENTS:

2 cups wholemeal self raising flour + 1 teaspoon for coating apples
1½ teaspoons baking powder
1 pinch of salt
2 teaspoons ground cinnamon + 1/2 teaspoon for coating apples
2 apples, diced and sliced (I used pink lady apples but any type will do)
3 tablespoons of low-fat greek yogurt
2 tablespoons of extra virgin olive oil
2 tablespoons of rice malt syrup
1 teaspoon of coconut sugar (or brown sugar)
2 large eggs (or chia egg for vegan alternative -1 tablespoon of chia + 2½ tablespoons of water = 1 chia egg)
2 teaspoons of vanilla extract
1/2 cup dairy free milk ( I used Australia’s own LIKE milk)
1 teaspoon of chia seeds (optional)
1 teaspoon of hemp seeds (optional)

Cinnamon sugar topping:

METHOD:

Preheat oven to 180º c.
Spray muffin tins with oil spray or butter, and line with muffin liners/cups
Sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon in a medium bowl. (Tip in the left over bran from the wholemeal flour into the mixture) Then set aside.
Cut up apple, dice one into cubes and the other into slices
Mix 1 teaspoon flour with 1/2 teaspoon cinnamon. Toss apples with the flour/cinnamon mixture to coat apples in a separate bowl. Set aside.
Using a whisk, mix together yogurt, oil, and syrup until combined. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
Using a spoon or spatula gently fold in flour mixture into the wet mixture, alternating with milk. Stir until just combined.
Fold in diced apples, chia seeds and hemp seeds, then scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full.
Make the cinnamon sugar by mixing the sugar, cinnamon and oil then sprinkle on top of the muffins before baking.
Bake in oven for about 25-30 minutes or until a toothpick or skewer inserted in the middle comes out clean
Place onto a cooling rack and enjoy :)

Makes roughly 8 muffins
Can be made vegan if a you use dairy free yogurt and replace eggs with a chia or flax seed egg.

GINGERBREAD