Tuesday morning muffin moment for my Jstar!! Far out! I slept in and he didn't have anything to take as a sweet snack!! O'well, he had to take a honey sandwich on wholemeal! I was heading up to Brisbane for the night so I quickly made these so that he had something to snack on after school and to take for recess the next day.
These are light and fluffy, the apples have been blended in the mix for fussy eaters that don't like fruit in their cakes and muffins!! Fresh apples, cinnamon and coconut are a match made in heaven and made with organic spelt flour and coconut sugar these are nice and healthy as well!
Apple cinnamon and coconut muffins
1 ½ cups spelt flour
1 cup shredded coconut
1 cup coconut sugar
1 tsp baking powder
1 tsp bi carb soda
2 tsp ground cinnamon
1 tsp vanilla powder
1/3 cup coconut oil, or 3 large tbs soft coconut oil
2 small apples – organic preferably, peel if not organic
2/3 cup cottage cheese or Greek yoghurt
2-3 tbs honey, depending on your sweetness level
- Preheat oven to 180oc (350F)
- Add all of the dry ingredients to a large mixing bowl and stir them up so that the bi carb and baking powder is evenly distributed and there are not lumps.
- If you like you can add the apples now, either cubed or grated depending on your taste, stir them in so that they are covered with the dry ingredients and separated
- Add all wet ingredients including apples if you want a smooth textured muffin to a blender and blend until reasonable smooth.
- Add wet to dry and fold through with a large spoon until you have a thick dough, don’t overdo it as this will toughen the muffins.
- Spoon a couple of tablespoons into each greased muffin pan and bake for 25 minutes or until they spring back when gently pressed in the centre.
- Other flours would also work such as wholemeal/wheat, gluten free and almond meal
- Coconut sugar gives a nice carmaley flavour but you could use a similar sugar, just 'please' don't use white!! :-(
- I always blend fruits into muffins for Jstar as he will not eat them with chunks, if you like the fresh chunks of fruit then by all means grate them into the dry mix, if the mix is too dry when mixing wet with dry add a tiny bit of water to get it mixing, about 1/4 cup should do it.
- If dairy free then use a thick unstrained nut milk or coconut cream
- The cashew cream will keep in the fridge in a piping bag for up to 4 days. Great to adding to other things like fruit salad, Granola, parfaits and cakes.
- Vanilla powder is hard to get, I get mine from Raw Pleasure of you would like to purchase some, it is expensive but it last a long time and is so pure, just ground vanilla, nothing else!
1/2 cup cashews - soaked 2-3hrs
1 tsp sweetener
1/4 tsp vanilla powder
- Rinse and drain cashews, then add to a small personal blender with a 1/3 cup water, sweetener and vanilla.
- Blend until super smooth and creamy, if it's not blending then add more water 1 tbs at a time until it does. Don't add too much or it will be too runny
- Spoon cream into a small piping bag, refrigerate until firm then pipe onto cakes! YUM!
Enjoy!! We did!