These quick and moist breakfast muffins with apples look great on a brunch buffet. They taste best when they are still warm and drizzled with some maple syrup.

The dough is prepared as quickly as with pancakes, but since it is then immediately poured into the muffin molds and topped with apple slices, they only have to be put in the oven, Bingo!
Especially when you have guests for brunch, that’s a great thing. You can take good care of other stuff during the baking time or have a nice chat.
If you prefer to bake the whole thing in a tin, no problem. It also works very well and looks particularly nice with the apple slices.

Instead of the apples, they can also be served seasonally with pieces of rhubarb and the nut toppings can be varied easily. Pistachios go well with rhubarb and I also like roasted hazelnuts together with apples. If you prefer the healthy variant, Demerara sugar can be replaced with coconut blossom sugar.

If contrary to expectations, you haven’t eaten everything (I can’t believe that this may happen…), the muffins can be kept in a well-sealed container for up to two days in the refrigerator. Simply warm up briefly afterward in the oven or microwave and serve.

Quick and moist Breakfast Muffins with Apples

Course: Breakfast, Recipes

Servings

6-7

servings

Prep time

15

minutes

Baking time

30

minutes

Total time

45

minutes

Ingredients

• ⅓  cup oat flour, or blended oats

• ½ tsp baking powder

• ¼ tsp bicarbonate of soda

• 1  tbsp chia seeds

• 3 tbsp water

• ½ tsp vanilla powder

• ¾ cup plant-based milk (I used rice/almond)

• 1 tsp apple cider vinegar

• 1 small ripe banana mashed

• 1 pinch salt

• 1 tsp coconut oil, melted

• 1 tbsp maple syrup

• 2 red apples

• 2 tbsp slivered almonds

• 2 tbsp lemon juice (* if you color the apple slices, skip it)

• 1 tsp demerara sugar or coconut blossom sugar*Optional for coloring

• 2 tbsp beet juice

• 1 tbsp lemon juice

• 1 tbsp water

• 1 standard muffin tin using 6-7 molds

• Maple syrup for drizzling

Directions

• Preheat oven to 200°C/390°F, grease or line 6-7 muffin molds or a 4″x19.5″ | 10x24cm loaf pan
• Prepare the chia egg, mix chia seeds, and water, and let gel for 10 min
• Cut apples into  quarters and core, then cut into thin slices and drizzle with lemon juice* (skip this step if you dye the apples in the next step)
• *If you want to dye the apples, mix all ingredients for the coloring and pour the liquid over  the apple slices  in a wide bowl, let sit and soak
• Mix milk with apple cider vinegar to curdle up and set aside
• In a bowl mix flour, baking soda, baking powder, vanilla powder, and salt
• Combine milk, coconut oil, maple syrup, mashed banana, and fold into the dry ingredients until well combined (you may blend it for a smooth consistency)
• Do not over-mix batter it will cause dry muffins, stir until flour is just incorporated, a few lumps are fine
• Pour the batter into the molds or loaf tin and arrange sliced apples
• Toss over almonds and sprinkle with the sugar
• Bake for about 30 minutes or until a skewer comes out clean
• Remove from the mold or tin after 10min
• Serve warm with maple syrup and enjoy

Notes

• To achieve oat flour, simply blend oats in a blender until you receive a fine meal
• TOPPINGS
• You may use “red love” apples when in season and skip the dying process
• Seasonally these muffins work great with rhubarb/pistachio too
• STORING
• The muffins or loaf can be stored in a sealed container in the fridge. You may want to reheat before you enjoy them
• Since they are very moist it’s necessary  to use them within two days