A soft and moist gluten free muffin made with apple and chai spices. These apple chai spice muffins are a delicious and wholesome snack. They are also dairy free and refined sugar free.
260gramsapplesgrated (plus extra apple slices for decoration)
Instructions
Preheat oven to 170 degrees Celsius. Line a 12 hole muffin tin with cupcake papers and set aside.
In a large bowl sieve the buckwheat flour, rice flour, cardamom, nutmeg, cinnamon, clove powder and baking powder.
½ cup buckwheat flour, ½ cup rice flour, ¼ teaspoon nutmeg, 1 teaspoon ground cinnamon, ¼ teaspoon cardamom powder, ¼ teaspoon clove powder, 3 teaspoon baking powder
Add the almond flour and rapadura sugar to the bowl and whisk to combine. Crumble any lumps of rapadura sugar if necessary.
1 cup almond meal, ⅓ cup rapadura sugar
In a medium sized bowl, add the olive oil, vanilla extract, coconut beverage and eggs and whisk to combine.
2 teaspoon vanilla extract, 2 eggs, ¾ cup olive oil, ½ cup coconut beverage
Add the grated apple and egg mixture to the flour mixture and stir until just combined.
260 grams apples
Divide mixture evenly between the 12 muffin moulds. Top with thin slices of apple (optional).
Place muffins into the oven and bake for 25 minutes or until top is golden brown and muffins spring back when pushed gently in the centre.
Video
Notes
Storage
Once muffins are room temperature, transfer to an airtight container and store on the container for 1-2 days before transferring to the fridge. In warmer climates transfer to the fridge after one day. Muffins can also be frozen in airtight container for up to 3 months. Once the muffins have been stored in the fridge they may not be as soft as when first baked. Reheat in the microwave for 20-30 seconds to get that "just baked" texture.
Substitutions
rapadura sugar - swap for brown sugar or coconut sugar.
spices - swap for mixed spice if you don't have all of the required spices.