Is there anything better than a freshly-baked warm tray of muffins on a wintery Sunday afternoon? We think not (and no, it’s too early for wine). That’s why we were thrilled when one of our favourite vegan food bloggers, Amy Lanza (otherwise known as Nourishing Amy) came up with this recipe for easy gluten-free apple and hemp muffins with a special hemp crumble topping. These apple and hemp muffins uses our hemp seeds and unsweetened hemp drink with coconut sugar, nutmeg and cinnamon for that cosy winter flavour. Follow us on instagram and let us know what you would like us to make next!
Apple and Hemp (Gluten-free) Muffins with Hemp Crumble Topping
Preheat the oven to 160Fan/180*C and line a muffin tray with cases.
In a large bowl, mix the together the spelt flour, ground almonds, hemp seeds, baking powder, salt, cinnamon and nutmeg.
In a separate bowl, combine the hemp milk, applesauce, maple syrup and vanilla, and stir together until smooth.
Prepare the hemp crumble topping by melting the coconut oil in a pan and then stirring in the hemp seeds and coconut sugar until combined. Turn off the heat, and set aside.
Add the apple mixture to the hemp-flour bowl and gently mix through, until just combined – taking care not to over mix.
Spoon the mixture into the muffin tray. Top each muffin with about ½ tbsp of the crumble topping.
Bake in the oven for 20 minutes (check by inserting a toothpick in the centre – if it comes out clean it’s ready). Allow to cool for 10 minutes in the tray before removing and cooling on a wire rack. And there you go, you have your apple and hemp muffins. Store in an airtight container for up to 3 days.