More sugar free muffins, this time with apple and cinnamon. I love adding fruit to wholemeal muffins as it makes for a healthy morning tea. In the photo, I served this with a banana and raspberry smoothie made with almond milk.
Makes 12 regular muffins or 24 mini muffins
2 apples, cored and finely diced
2 cups of wholemeal flour
1/2 cup self raising flour
3 tsp. baking powder
1 tsp. cinnamon
2/3 cup of brown rice syrup
2 – 3 Tbsp. apple sauce (optional)
1 cup of milk
1/3 cup yoghurt (or use a little more milk)
1 tsp. vanilla
2 tsp. oil (I use rice bran or macadamia)
- Preheat oven to 200°C. Grease 12 x regular muffin pan or 24 x mini muffin pan lightly with oil or butter.
- Sift dry ingredients into a bowl, adding back the husks from the wholemeal flour. Stir in the apple.
- In a jug, combine the wet ingredients. Pour the wet ingredients into the dry and mix until just combined.
- Spoon into muffin tin and bake for 20 – 30 minutes regular size, 10 – 15 minutes mini size.
- Cool for five minutes before turning onto a wire rack to cool further.
- Just as a heads up: if you’re expecting a sweet muffin, then these aren’t sweet (although I made these with only 1/3 cup of rice syrup, so they were really not sweet). You can use raw sugar and adjust the milk content or use honey, which is sweeter (and cheaper) than rice syrup.
- Grate the apples if you prefer – I like the apple chunks.
- For a lighter muffin, use plain or all self-raising flour. If using all self-raising flour, you don’t need to add the baking powder.