Apple Cinnamon Muffins

Tiinatuuli

Delicious and nourishing vegan apple cinnamon muffins with a secret ingredient: homemade seed and nut flour.

Prep Time 15

Cook Time 25

Course Dessert, Snack

Cuisine vegan

Servings 10

2 chia eggs: 2 tbsp chia seeds mixed with 5,5 tbsp water This is a very thick chia egg.
200 ml / 3/4 cups + 2 tbsp Fazer Aito Oat Drink
1/2 tbsp apple cider vinegar
120 grams / 3/4 cups + 2 tbsp whole wheat flour
100 grams / 3/4 cups + 2 tbsp seed and nut flour
160 grams / 3/4 cups coconut sugar
2 tsp baking powder
1/4 tsp baking soda
2 tsp Ceylon cinnamon
1 tsp ground cardamom
1/2 tsp salt
100 grams / 3,5 oz or 3 small grated apples with extra water squeezed out (measured after squeezing)
1/3 cup + 1 tbsp neutral oil of choice

Blend seeds and nuts in a food processor until you have a course flour. Set aside.
Preheat oven to 190 C / 375 F.
Line a muffin tin pan with paper muffin forms. I have a muffin pan for 12 muffins, and this recipe makes 10.
Mix chia eggs and set aside to thicken.
Mix Fazer Aito Oat drink and ACV. Set aside while you prep the other ingredients.
Combine dry ingredients: flours, sugar, baking powder, baking soda, cinnamon, cardamom and salt.
Grate apples and squeeze out the extra liquid. Measure grated apples after squeezing. It's important to get the right amount of grated apple or else the muffins might not bake properly.
Mix grated apples, oat drink-ACV and oil into the dry ingredients.
Pour the muffin batter into the muffin forms about 3/4 full.
Bake in the oven for 25 minutes or until toothpick test comes out clean (there should be no raw batter but a few crumbs of muffin is okay)
Let muffins cool in the pan for about 15 minutes before removing them onto a cooling rack.
These muffins are very soft and moist right after baking but they will firm up after cooling.
Mix frosting ingredients and pipe or spread on top of muffins. Enjoy!

Keyword apple, cinnamon, muffins