Autumn Apple Spice Muffins
These Autumn Apple Spice Muffins taste and smell like a cozy fall day, perfect for school lunches or paired with a cup of your favourite tea.
Ingredients
Dry Ingredients
- 2 cups spelt flour
- ½ cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup coconut or cane sugar
Wet Ingredients
- 1 tbsp chia seeds
- 2 ½ tbsp water
- 1/3 cup coconut oil melted
- 1 cup non-dairy milk warmed
- ½ tbsp apple cider vinegar
- ½ tsp vanilla extract
- 1 ½ cups apples finely diced
Instructions
- Preheat oven to 375°F and prepare a muffin tin.
- In a medium sized bowl make a chia egg by combining 1 tablespoon of chia seeds with 2 1/2 tablespoons of water. Stir and let sit for about 10 minutes, the chia egg is ready when the seeds get all gelatinous and gooey.
- In a large bowl, whisk together the spelt flour, oats, baking powder, baking soda, ginger, cinnamon, and salt. Set aside.
- In a small saucepan warm the milk on low heat, then whisk in the coconut oil until melted, remove from heat. Add the milk + coconut oil mixture to the bowl with the chia egg and then add the vinegar and sugar. Whisk to combine.
- Add the wet ingredients to the dry and stir well with a spatchular or wooden spoon. Fold in the apples.
- Spoon the batter into the prepared muffin tin, filling each well 3/4 of the way full.Optional: Top each muffin with a sprinkle of rolled oats + hemp seeds
- Bake for 20-25 minutes, or until a toothpick when instered comes out clean.
Notes
Autumn Apple Spice Muffins will keep up to 5 days in an airtight container.