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Posted by Eleanor Ozich on

May I introduce you to these gently spiced muffins? inside, you'll find soft, joyous chunks of apple throughout, and a buttery pebble-like streusel on top makes them all the more wonderful. They're destined to become your new favourite lunch-box filler, and can easily be adapted depending on what's in your fruit bowl. 

For the muffins:
2 free range eggs
1/2 cup coconut oil or butter, melted
1/3 cup coconut cream or natural yoghurt
1/2 cup honey, maple or rice malt syrup*
2 tsp pure vanilla extract
1 1/2 cups spelt, buckwheat or gluten free flour
1 1/2 tsp baking soda
2 tsp ground cinnamon
1 1/2 cups apple, chopped in to small cubes

For the streusel:
2 tbsp honey, maple or brown rice syrup
3 tbsp solid coconut oil, or cold butter
6-8 tbsp spelt, buckwheat or gluten free flour

* I've also made these muffins using 3/4 cup coconut sugar rather than honey, maple or brown rice syrup.

Pre-heat the oven to 190 C, and grease 12 muffin tins.

In a large mixing bowl, whisk together the wet ingredients until smooth, and then sift in the flour, baking soda and cinnamon, along with the apple. Fold until just combined, being careful not to over-mix.

In a small bowl, combine the streusel ingredients and rub together until crumbly.

Divide the muffin batter between the tins, and top with the streusel. Pop in the oven, and bake for about 18-20 minutes, or until lightly golden and cooked through the centre.

Allow to cool in the tins for about ten minutes, before gingerly removing, and allowing to cool on a wire rack.

Makes 12.

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1 comment

  • Hazel on

    Hi Eleanor,

    Would these muffins still work if I made a direct swap of buckwheat/spelt flour with wholemeal flour?


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