Apple and Cinnamon Spelt Muffins

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Apple and Cinnamon Spelt Muffins

There are certain flavours that just go so perfectly together but apple and cinnamon is possibly my favourite of them all. I'm also seriously into cinnamon at the moment, it's been going in everything - smoothies, porridge, soup, sweet potatoes, cakes, granola... I just can't get enough, although it might also have something to do with how incredible it makes my flat smell when I bake it into things.

These muffins were my first creation using spelt flout and they turned out so well that I've baked them almost every weekend since. Spelt flour has a lovely nutty taste to it so it's really good for baking muffins, breads and sweet loaves and it's a nice alternative to regular flour. These little muffins are perfect for a relaxing weekend morning, or make a great grab and go breakfast if you bake them in advance. They also only contain natural sugars and plenty of goodess, but still taste so delicious - you wouldn't ever know they were healthy! You can also freeze them if you make a big batch and they will keep for a few weeks, tasting just as good as the day they came fresh out the oven. Popping them into the oven for a few minutes before eating them is also a wonderful idea, because warm muffins are just so much better than cold ones.

Apple and Cinnamon Spelt Muffins

You will need (makes 8 large muffins): 
1 cup spelt flour 
1/2 cup oats 
1 teaspoon baking powder 
2 teaspoons cinnamon 
1/2 cup almond milk
1/4 cup date syrup 
1/4 cup coconut oil (melted)
2 small apples  
1/2 cup sultanas 
a handful of pecans to top

- Pre-heat the oven to 180 degrees celcius. 
- Chop up the apples into very small chunks, or if you'd like a smoother consistency you can also grate them, but I like the chunks! 
- In a large bowl combine the flour, oats, baking powder, cinnamon and sultanas. 
- Melt the coconut oil in a pot over a low heat - the measurement above is how much liquid coconut oil you will need. I melted down about three heaped tablespoons which gave around 1/4 of a cup. 
- Add the coconut oil to the dry mixture along with the almond milk and date syrup.
- Give everything a good mix before finally adding the chopped apples and stirring them through. 
- Spoon the mixture into muffin cases and top with a sprinkle of cinnamon and a few roughly chopped pecan nuts. 
- Bake in the oven for 20-25 minutes. 

Apple and Cinnamon Spelt Muffins

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