- 125g of grated apple (leave the skin on for more fibre)
- 50g of coconut oil, melted
- 5 tbsp of maple syrup
- 130ml of almond milk
- 1 tsp of pure vanilla extract
- 100g of ground almonds
- 60g of buckwheat flour
- 2 tsp of baking powder
- 1½ tbsp of chia seeds
- 1 tsp of lucuma powder
- A pinch of sea salt
- Dried fruit (goji berries, cherries, chopped apricots, raisins, etc)
- Nuts, roughly chopped (hazelnuts, almonds, pistachios, walnuts, pecans, etc)
- Seeds (sunflower, pumpkin, etc)
- Cocoa nibs
- Preheat the oven to 170°C and grease a 24-hole mini-muffin pan really well with coconut oil. Get all your chosen toppings together before you start.
- In a large mixing bowl, combine the grated apple, melted coconut oil, maple syrup, almond milk and vanilla, and stir together really well.
- In another bowl combine all the remaining ingredients. Add half the dry ingredients to the batter and fold in, then fold in the remaining half.
- Using teaspoons, spoon the batter evenly into the prepared muffin pan. Top the muffins with whatever fruit, nuts and other flavourings you wish.
- Pop the pan in the oven and bake for 20-25 minutes, or until the muffins are risen, golden on top and cooked through. Check them after 15 minutes or so, and if they are browning too much, pop a sheet of foil over the top (sometimes the sugar in the dried fruit has a tendency to catch).
- When baked, remove the pan from the oven and lay a clean kitchen towel over the top (the steam this creates will help un-stick the muffins from the pan). After five minutes, either enjoy warm, or transfer to a wire rack to cool.
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