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FromTheKitchen
APPLE CINNAMON MUFFINS
July 21, 2016
Had some homemade applesauce sitting in the freezer from the apple jellies that I made the other day, so I decided to make some apple muffins with it. These muffins have no sugar and no egg. You can also turn them into allergy-friendly muffins by using gluten-free flour, gluten-free baking powder and replacing the fresh milk with unsweetened almond or coconut milk!
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| These muffins are quite delicious and my LO had 3 of them! Try and see for yourself! |
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| They may look a lil dry on the outside, but as you can see, they are pretty moist on the inside :D |
Ingredients:
(Makes 9 half-sized muffins - fill the regular-sized tin only to halfway)
- 150g all purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup unsweetened applesauce
- 1 banana, mashed
- 40ml virgin coconut oil
- 1/4 cup fresh milk
- 1 small red apple, peeled and grated
- Preheat oven to 200°C and line the muffin trays with paper cups.
- Mix the dry ingredients (flour, baking powder and ground cinnamon) together in a bowl.
- Add in the wet ingredients, one by one (except the grated apple), and mix til just incorporated. Do not over mix.
- Stir in the grated apple.
- Divide and pour the batter evenly into the prepared muffin trays.
- Bake in the preheated oven for about 30-35 mins, or til the toothpick comes out clean when tested.
*Tips:
Can't finish? Simply let them cool completely, place them into a freezer bag or airtight container and freeze for up to 1 month. To reheat, just place in the oven at 180°C for 10 mins.
Can't finish? Simply let them cool completely, place them into a freezer bag or airtight container and freeze for up to 1 month. To reheat, just place in the oven at 180°C for 10 mins.
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