I was tempted to give these muffins a ridiculously long winded name, as Glazed Apple Muffins doesn’t really cut it. Containing a multitude of random ingredients (my attempt at balancing the bad with good) these muffins are, shall we say, interesting?
With not one overriding flavor (even with chunks of delicious apple), they’re an incredibly satisfying snack that remain moist for days when stored in an airtight container – which is just as well because I always aim to spread out my muffin intake. Your thighs will thank you later.
You can use any gluten-free flour of your choosing – brown rice flour would work particularly well – but if you’re not digging the gluten-free thing, then by all means rock out the plain flour.
Without the glaze these muffins are just that, muffins. The glaze, however, transforms these everyday baked goods into something a little more special – almost reminiscent of a doughnut, only healthier. Way healthier!
Don’t be afraid of some of the wacky ingredients. Even though they may seem a little odd at first, once you begin integrating them into your diet, they’ll become as regular as oats. Should you not be able to find the pukka clean greens powder, never fear, just substitute with a tablespoon of spirulina and bingo you’ve got yourself one heck of a healthy muffin that can be enjoyed at breakfast, as a mid afternoon treat or a late night naughty. Who said midnight snacking should be wracked with guilt!
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com
For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)
3/4 cup gluten-free flour
1/2 cup wholemeal porridge oats
1/4 cup unrefined golden granulated sugar (fairtrade)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp pink Himalayan salt
1 pckt pukka clean greens powder or 1 tbsp spirulina
1/2 tsp matcha
1/4 tsp maca
1 chopped apple
1/4 cup sunflower oil
1/2 cup pourable coconut milk
1 tsp cider vinegar
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup unrefined powdered sugar
1 tbsp coconut milk
To Make Glaze:
Mix together using a spoon ensuring it is completely smooth before gently and evenly pouring over each muffin.
Allow the glaze to set before eating - about 20-30 minutes.
To Make Muffins:
1. Pre-heat the oven to 175 degrees celsius/350 fahrenheit.
2. Place the flour, oats, baking powder, bicarb, sugar, salt, clean greens powder, matcha and maca in a large bowl. Gently incorporate using a spatula.
3. In a separate bowl combine the coconut milk, oil, vinegar and whisk. Set aside and allow to curdle.
4. Peel and chop the apple into small pieces.
5. Make a well in the centre of the dry ingredients and gradually pour in the liquid using a spatula to fold. When all the liquid has been added, fold in the chopped apple and the extracts. Ensure not to overwork the mixture.
6. Prepare a muffin tin by lining it with 6-8 (depending on their size) silicon muffin cases. Divide the mixture amongst the cases, filling them about two thirds.
7. Bake in the centre of the oven for 20-25 minutes. Insert a skewer into the middle of one of the muffins and if it comes out clean they are ready. Allow to cool slightly before transferring them to a cooling rack. Make sure they are completely cool before glazing them.