Both my little darlings must be going through growth spurts because they won’t stop eating.
So far this week they have devoured a batch of vegetable fritters (will post the easy peasy recipe next blog post), an entire roast chicken, a batch of breakfast cookies and have made quite the dent in this batch of gorgeously golden and wonderfully wholesome wholemeal apple muffins.
These muffins are not only delicious but contain no processed sugar (sweetened instead with a little maple syrup and cinnamon) and are a breeze to prepare, Miss G. and I had these apple studded babies in the oven in less than ten minutes. These muffins are also loaded with fruit, the batter contains two diced apples plus another apple sliced thinly and nestled on top of each muffin.
Once baked I opted to store the muffins in the refrigerator as they contain so much fruit and have a much longer shelf life when kept cool. I have also had great success freezing these muffins. Simply wrap individual muffins, pop into a freezer safe container and stash in the deep freeze for up to three months.
Along with a little fresh fruit these apple loaded wholemeal muffins make the perfect baby led weaning breakfast or morning tea and are a great addition to any lunch box.
To create your own batch of wholemeal apple muffins simply…
Begin by preheating your oven to 180 degrees celsius (350 F) and line a 12 hole muffin tin with papers.
Place the eggs, yoghurt, oil, vanilla and maple syrup into a large mixing bowl and whisk to combine.
Add the flour, almond meal, baking powder and cinnamon and whisk until just combined. Do not over mix.
Gently fold through the diced apple.
Use a 1/4 measuring cup (or an ice cream scoop) to ladle the batter into the prepared tin and top each muffin with a slice of apple.
Bake for 15 minutes or until golden and cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they are done).
Allow to cool for a few minutes then remove the muffins from the tin and place on a wire rack to cool completely.
Serve alongside wedges of fresh apple for a perfect baby led weaning morning or afternoon. We also love these apple studded darlings for breakfast. Enjoy x
wholemeal apple muffins
1 cup (250 ml) yoghurt
3/4 cup (180 ml) vegetable oil (lightly flavoured olive oil or cold pressed macadamia nut oil are great choices)
1/2 cup (125 ml) maple syrup
1 teaspoon vanilla extract
1 cup (125 grams) plain wholemeal flour
1 cup (110 grams) almond meal
2 teaspoons baking powder
2 teaspoons cinnamon, ground
2 medium apples, skin on and diced plus an extra apple, thinly sliced
Preheat oven to 180 degrees celsius (350F). Line a 12 hole muffin tin with muffin papers. Place the yoghurt, oil, eggs, maple syrup and vanilla extract into a large mixing bowl and whisk to combine. Add the flour, almond meal, baking powder and cinnamon and mix until just combined. Do not overmix. Gently fold through the diced apple. Use a 1/4 measuring cup to ladle the batter into the prepared tin and top each muffin with a slice of apple. Bake for 12-15 minutes or until golden and cooked. A skewer inserted should remove cleanly. Allow to cool slightly before removing the muffins from the tin and placing on a wire rack to cool completely. Enjoy x
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