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Apple and Cinnamon “Crumble” Muffins

I’m not going to rave. All I will say is that you have the procrasti-baking bug to thank for this gem of a recipe. It got the tick of approval from not just mamma T but also my step-dad Phil- the gluten-loving, beer-drinking, typical aussie bloke that is NOT health conscious. They must be good.

Hope you enjoy them as much as my family, and that even the health skeptics in your life approve,

Love, Hugs and Apple Spice Aromas,

Rachie xxx

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Apple and Cinnamon “Crumble” Muffins

  • 2 apples, preferably organic, roughly chopped (no need to remove seeds, peel or core, we are blitzing them today*)
  • 1 teaspoon each of ground organic cinnamon and organic vanilla bean powder
  • 3 eggs (best quality you have access to and can afford)
  • 3/4 teaspoon aluminium free bicarb soda
  • 3/4 cup almond meal
  • Nut and Seed Granola of choice, for the make-shift crumble. I used the fruit-free paleo mix from The Source Bulk Foods – NOT SPONSORED; a mix of almonds, flax, pepitas, sunflower seeds, vanilla, coconut oil, shredded coconut, himalayan salt and honey. The Changing Habits muesli is similar and works well too

Method

Preheat oven to 170 degrees C fan-forced and line 5 muffin holes with bleach-free paper cases.

Starting with the eggs, then the apple, spices, powder and finishing with the almond meal, place the ingredients into a high speed blender or food processor (Vitamix or Thermomix is ideal here, otherwise I suggest peeling, coring and finely dicing the apples or they might not blend properly and the batter will end up lumpy with chunks of core … not ideal) and blend on high (speed 10) until smooth and creamy (the batter will be thick and luscious)

Divide the batter among the cases and sprinkle over granola. Bake for 25 minutes or until golden brown. Allow to cool and then store in an airtight container in fridge for up to 5 days.

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Notes

If you don’t own a high speed blender, peel, core and grate the apple before adding to the food processor (or use 2/3 cup stewed apple)

If you don’t have any grain-free granola on hand (many of us don’t) just combine 1 cup each of shredded coconut, LSA, pepitas and slivered almonds in a bowl. On the stovetop, gently melt 1/3 cup coconut oil with 2 tablespoons raw honey and a pinch of vanilla bean powder and himalayan (or sea) salt. Pour oil mixture into bowl with nuts/seeds and use hands to combine well (the bread-crumb method as I call it). Spread out onto a lined baking tray (you might need a few trays) and bake until golden brown in a 150 degree C fan forced oven, about 10-15 minutes