Quick and moist apple Muffins for breakfast
These quick, moist breakfast muffins with apples look great on a brunch buffet. They taste best when still warm and drizzled with maple syrup.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6
- Category: Baking
Ingredients
DRY INGREDIENTS
1/3 cup oat flour, or blended oats
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tbsp chia seeds
WET INGREDIENTS
3 tbsp water
1/2 tsp vanilla powder
3/4 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
TOPPING
2 tbsp slivered almonds
2 tbsp lemon juice (* if you color the apple slices, skip it)
1 tsp demerara sugar or coconut blossom sugar
2 tbsp beet juice, optional for coloring
1 tbsp lemon juice
1 tbsp water
Maple syrup for drizzling
Instructions
1. Preheat oven to 200°C/390°F, grease or line 6-7 muffin molds or a 4″x19.5″ | 10x24cm loaf pan.
2. Prepare the chia egg, mix chia seeds and water, and let gel for 10 min.
3. 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).
4. *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 it sit and soak.
5. Mix milk with apple cider vinegar to curdle and set aside.
6. In a bowl, mix coconut oil, maple syrup, and mashed banana and fold into the dry ingredients until well combined (you may blend it for a smooth consistency).
7. Do not over-mix the batter; it will cause dry muffins. Stir until flour is just incorporated; a few lumps are fine.
8. Pour the batter into the molds or loaf tin and arrange sliced apples.
9. Toss over almonds and sprinkle with the sugar.