Yield:makes 15 muffins
Prep Time:15 mins
Cook Time:20 mins
These muffins make a great breakfast, we freeze them on the day of baking them so we can defrost them and warm them in the oven whenever we fancy. A fab combo of great for you ingredients make these muffins a terrific way to start the day!
- 1 C gluten-free oats
- 1 C apple juice
- ½ C apple puree
- 3 Tbs ground chia seeds
- 2 tsp ground cinnamon (we heap ours)
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ½ C sugar (coconut or caster)
- 1¼ C gluten-free plain flour
- 2 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ¹⁄3 C sunflower oil
- 1 tsp cidre vinegar
Preheat oven to 180°C (fan) and line your muffin trays with cases.
In a bowl combine the oats, apple juice, apple puree, chia seeds and spices and leave to allow the oats to soak up the apple.
In a new bowl combine the remaining dry ingredients: flour, sugar, baking powder and bicarbonate of soda.
Add the sunflower oil and vinegar to the wet ingredients and stir in. Then add the dry ingredients and stir until it's all pretty much combined - lumpy is good (smooth mix means the muffins will come out more like rocks!)
Spoon your lumpy mix into the waiting muffin cases so they are ¾ full. Pop into the oven for 20 minutes. When you take them out of the oven leave them in their trays for five minutes before placing on the cooling rack.
These are gorgeous warm!
I bung most of them in a ziplock bag in the freezer and we defrost them as we go. They are great warmed in the oven for 5 minutes before serving for that freshly baked yum factor!