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

3 Eggs
100 g Coconut sugar ((or light muscovado sugar))
0.5 Courgette ((medium sized, grated with a microplane))
1 Carrots ((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!))

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.

Cooks tips:

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

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Dairy-free, Egg-free, Gluten-free, Low-sugar, Vegan, Vegetarian