Spice, spice and all things nice! When it’s this time of year I cannot resist a Sunday bake to fill the room with the smell of autumnal spices.
These muffins are very similar to my carrot cake muffins – so if you’ve tried those then you are bound to love these! Once again, these are light, fluffy and filled my flavour that I honestly cannot resist. I admit, I may have kept these all to myself!
Serves 6 muffin cups
1 scoop dairy free vanilla protein powder (I used MissFitsNutrition)
130g oat flour
1 tsp chia seeds
1/2 tsp baking soda
3/4 tsp pepper
1 1/2 cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
2 eggs (room temperature)
20g egg whites (I used TwoChicks)
30g coconut oil
1 tbsp water
100g SweetFreedom dark fruit syrup
1 grated baking apple
Begin by pre-heating your oven to gas mark 4 and place your muffin cups in a muffin baking tray (you don’t have to use the muffin cups – just line the tray with some coconut oil)
In a bowl, mix together the dry ingredients (oat flour through to the spices). Set this aside. In a large bowl, mix together the eggs, coconut oil and fruit syrup. Once mixed add the dry mix to the wet mix until all is combined together and then gently fold in the grated apple.
Divide the mixture evenly among the muffin cups and bake for 30 – 35 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool completely to keep their form then eat, eat, eat!