Cinnamon Apple Muffins
A winner for rushed breakfasts, lunch boxes and after school snacks, these muffins are packed full of nutritious goodies. Cinnamon and apple are totally delicious together and a prefect combo for autumn days.
The cinnamon helps to balance blood sugar ups and downs. With a clever extra protein hit from chickpeas these should fill up even the most sporty and active child. The apricots and chickpeas add a nice dose of iron and the pumpkin seeds will boost up zinc which are both critical for immunity.
If you are a wheat-free or gluten-free household switch the spelt flour to sorghum flour or a specialist gluten-free flour blend.
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Cinnamon Apple Muffins
Ingredients
- 3 Eggs
- 100 g Coconut sugar (or light muscovado sugar)
- 0.5 Courgette (medium sized, grated with a microplane)
- 1 Carrot (medium sized, grated with a microplane)
- 1 Apple (grated with a microplane)
- 1 tbsp Olive oil
- 200 g Spelt Flour (or wholemeal flour)
- 125 g Chickpea flour
- 2 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 0.5 tsp Salt
- 4 tsp Cinnamon powder
- 60 g Dried apricots (chopped)
- 15 g Pumpkin seeds (ground in a pestle and mortar/blender if you have a fussy eater!)
Instructions
- Set your oven to 180 degrees (160 degrees fan).
- Whisk the eggs with the coconut sugar for a minute with an electric whisk until they are nice and creamy and bubbly.
- Add the olive oil, grated apple, courgette and carrot stir through the mixture with a spatula.
- Then add the flour, chickpea flour, baking powder, bicarbonate of soda, salt and cinnamon and stir again until you have a smooth, fluffy mixture.
- Finally, fold in the dried apricots and pumpkin seeds.
- Line one 12-hole and one 3-hole muffin tin with paper muffin cases and drop a small ice-cream scoopful of muffin mixture into each case.
- Bake the muffins in the oven for 25 minutes or until they have risen, and the tops are golden brown.
Notes
- If you don’t have chickpea flour, simply grind up some raw dried chickpeas in your food processor – this takes less than a minute to make a fluffy light flour.
- Egg-free: replace the egg with 21g (3 tbsp) ground flaxseeds mixed with 120ml (7½ tbsp) water.
- Gluten-free: use rice flour or gluten-free plain flour.
- Freezer-friendly
Hello,
What would be a good chickpea replacement as my son is allergic.
Thanks
Jo
Hi Jo – you could use spelt flour, ground almonds, chestnut flour or Doves Farm GF flour – I hope one of these might work for him!