Glorious little bites of cinnamon dusted joy, their heavenly scent wafting through a chilly house dimly lit by the blue London dawn.
I awoke both craving something sweet and comforting and in a sporadic urgency to use up the remaining ingredients in my fridge before leaving for three weeks to a far hotter country halfway across the globe. Hence, my spontaneous baking had some validity (although there’s nothing at all wrong with a dash of random cooking, mark my words).
These bad boys were inspired by the seriously inspirational Green Kitchen Stories, and their original Apple & Buckwheat Muffins. In fact most of my cooking inspiration comes from this wonderful family, and I’m not ashamed to admit.
Filled with homemade applesauce (blended cooked apples) and composed of almond, oat and spelt flour, eggs, coconut nectar and fresh apples (and more), these marvelous muffins brightened up the gruelling day of design ahead for my (design) group mates* and I; pre-project-presentation deadlines are notoriously draining.
*Comments included, “Why are they so moist?” (myself) and “They taste like porridge!” – if that isn’t a compliment I don’t know what is.
For the original recipe head to Green Kitchen Stories.
For my version of the recipe, see below.
Apple & Spelt Muffins
Makes around 16 muffins
1 cup / 100 g almond flour
1 cup / 100 g rolled oats
2/3 cup / 75 g spelt flour
2 tbsp arrowroot
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp pink himalayan salt
160 ml / 2/3 cup natural yoghurt
80 ml / 1/3 cup coconut oil or butter
1/4 cup coconut nectar with 1/4 cup rapadura sugar (or any alternative sweetener)
3 large eggs
1/2 cup / 120 ml apple sauce, unsweetened
3 organic apples
Preheat the oven to 400°F / 200°C and then line a muffin pan with muffin tins. Add all the dry ingredients to a food processor or blender and process so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl. Add eggs, yogurt, coconut oil, coconut nectar and 1/3 cup / 80 ml of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients. Grate two of the apples and add them to the batter. Mix it all up until well combined.
Divide the batter into the muffin tins, filling them only half way up. Drop a teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter. Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly. Dust with cinnamon. Bake for about 30 minutes in the middle/bottom shelf of the oven, or until golden brown. Let cool for a bit before taking them out of their tins and they will release easier, otherwise your fingers will get covered in gloop. Tasty gloop.