Triple Apple Muffins
- Number of Servings: 15
Ingredients
1 cup Wheat flour, white, all-purpose, unenriched 70 gram(s) Protein Plus Peanut Flour 0.15 cup Cornstarch 1 cup Steel Cut Oats, dry 1 tsp Baking Powder 1 tsp Cinnamon, ground 1 dash Salt 0.5 tsp Ginger, ground 5 gram(s) Unsweetened cocoa powder reduced fat 3 medium Egg, fresh, whole, raw 160 grams Yogurt, plain, low fat 10 date Dates 5 medium (2-3/4" dia) (approx 3 Apples, fresh with skin 0.25 cup Olive Oil
VIA GREEN KITCHEN STORIES
Preheat the oven to 400°F / 200°C. Grease a muffin pan with oil or butter or line it with muffin tins. Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl. Add eggs, yogurt, coconut oil, dates and 1/3 cup / 80 ml of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients. Grate two of the apples and add them to the batter. Divide the batter into the muffin tins, filling them only half way up. Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter. Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly. Dust with cinnamon. Bake for about 18-20 minutes. Let cool for a bit before taking them out of their tins and they will release easier. Enjoy!
APPLE SAUCE:
1 lb / ½ kg organic apples
¼ cup / 60 ml water
1 tsp lemon juice
Core the apples, cut them in ½ inch / 1 cm dices and add to a large sauce pan on medium heat together with the water. Bring to a boil and then turn down the heat slightly. Let simmer for 20-25 minutes. Use a hand blender to mix it smoothly. Add lemon juice and stir around to prevent the color from going brown. Store in air-tight glass jars the fridge for up to about a week or in plastic containers in the freezer for-like-ever.
Serving Size: makes 15 muffins
Preheat the oven to 400°F / 200°C. Grease a muffin pan with oil or butter or line it with muffin tins. Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl. Add eggs, yogurt, coconut oil, dates and 1/3 cup / 80 ml of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients. Grate two of the apples and add them to the batter. Divide the batter into the muffin tins, filling them only half way up. Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter. Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly. Dust with cinnamon. Bake for about 18-20 minutes. Let cool for a bit before taking them out of their tins and they will release easier. Enjoy!
APPLE SAUCE:
1 lb / ½ kg organic apples
¼ cup / 60 ml water
1 tsp lemon juice
Core the apples, cut them in ½ inch / 1 cm dices and add to a large sauce pan on medium heat together with the water. Bring to a boil and then turn down the heat slightly. Let simmer for 20-25 minutes. Use a hand blender to mix it smoothly. Add lemon juice and stir around to prevent the color from going brown. Store in air-tight glass jars the fridge for up to about a week or in plastic containers in the freezer for-like-ever.
Serving Size: makes 15 muffins
Nutritional Info Amount Per Serving
- Calories: 182.4
- Total Fat: 6.1 g
- Cholesterol: 33.4 mg
- Sodium: 63.3 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 3.7 g
- Protein: 7.0 g
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