Apple Pie Muffins
These Apple Pie Muffins are super quick and easy to make. Once you have your stewed apple made, (make extra to go in the freezer), they take under 10 minutes to throw together. They're also suitable to double and freeze, and also given are alternatives for allergy sufferers.
Author: Wick Nixon
- ¾ c wholemeal or spelt flour
(or gluten free flour blend: ¼ c of each: buckwheat flour, brown rice flour, tapioca flour)
- ½ c almond meal
- 1 t baking powder
- 1 t baking soda
- 1 t cinnamon
- 1 t mixed spice
- Opt: ¼ c coconut sugar (if you don't think they'll be sweet enough)
- 2 eggs
- ½ c apple sauce
- 1 t vanilla extract
- 1 T lemon juice (or 1 t apple cider vinegar)
- 2 T pure maple syrup (or honey)
- 50gm butter, melted (or ¼ c oil)
- 1 medium apple, cored and diced (or grated with skin on)
Optional extras: a handful of raisins and/or chopped walnuts
- Icing sugar or coconut flour to dust over once cooled before serving
- Pre-heat oven to 180°C and prepare a 12-hole muffin tin with baking paper or liners.
- In a medium bowl, mix the dry ingredients together.
- In a separate bowl, mix the wet ingredients together.
- Gently stir the wet ingredients with the dry ingredients until just combined.
- Spoon the apple pie muffin mixture into your prepared muffin tins.
- Bake for 15 minutes or until a skewer comes out clean.
- Cool on a wire rack and dust with icing sugar or coconut flour before serving if you wish. Serve the Apple Pie Muffins warm or allow to cool and then freeze for lunchboxes.
Note: To make apple sauce, peel and finely slice two apples, add into a small pot with ⅓ cup of water, cover and bring to the boil and simmer for 10-15 minutes until soft. Drain off any excess water and mash until smooth.
For more healthy lunchbox ideas, have a look at our cookbooks, Healthy Lunchbox Love or 21 Day Marvellous Lunchbox Makeover or grab the bundle HERE.
Head to the Yum Yum Kids website where you find out more about the lunchboxes featured in the photo.
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