Delicious & Nutritious Apple Cinnamon Muffins

High-fibre, low-sugar, and dairy-free muffins.

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Step 1

In a medium bowl, combine sifted whole wheat flour, almond flour, baking powder, cinnamon, milled flax seed, and salt and whisk together well, breaking up any large lumps of almond flour.

Step 2

In a large bowl, combine milk alternative, avocado oil, eggs, and brown sugar and whisk together well.

Step 3

Add dry ingredients to the wet ingredients and mix together well with a large wooden spoon.

Step 4

Peel, core, and chop the Gala apples and add to the batter, mixing well until evenly combined.

Step 5

Line the muffin pan with silicone or paper cups. Using a batter scoup, fill each cup to the top with batter. If needed, use a small spatula to help scrape the batter into the cups.

Step 6

Bake in the oven at 375°C for 20 minutes, rotating the pan halfway through the baking time for best results.

Step 7

Muffins keep well for up to two weeks in the fridge or can be frozen in an air-tight container. Best served warmed. Remove muffin(s) from the fridge and place on a baking g sheet in a countertop oven at 250°C for 10 minutes to warm up before eating.