Gluten-Free Apple Cinnamon Muffins
Autumn’s here, and whilst it’s sad to say goodbye to Summer, we’re glad it’s now acceptable to start putting cinnamon in everything again. When it comes to autumnal baking, there’s no better place to start than with the Apple Cinnamon Muffin. This vegan recipe by Tajda Ferko (the incredible my vegan minimalist) is bound to please even the toughest of crowds, it has the perfect crumbly top and is soft and light inside (exactly how a muffin should be). You wouldn’t even be able to tell it’s gluten-free, plant-based and healthier with the addition of Hemp Seed Flour and Hemp Seed Hearts on top.
Serve these to your partner, friends or kids along with a rendition of ‘Cauliflowers Fluffy’…
- 100g gluten-free flour
- 20g Hemp Seed Flour
- 50g brown sugar
- 20g white sugar
- 2 tsp baking soda
- 130ml hemp milk
- 70ml oil of choice (hemp, sunflower, olive etc)
- 2 tsp vinegar
- 2 tsp cinnamon
- ½ apple, core removed and cut into small cubes.
- 2 tsp ground flaxseed
- 3 tsp hemp seed hearts
In a small bowl, mix flaxseed with 5 tsp of boiling hot water. Stir and set aside. Next, cover the apple cubes with ½ tsp of plain gluten-free flour in a small bowl.
In a large bowl, sift and mix the rest of the dry ingredients (except hemp seed hearts) and separately in a large cup or mug, mix together all your wet ingredients.
Slowly pour your wet mixture and flaxseed mixture over your dry mixture. Stir until no more flour can be seen, add apples and stir again.
Pour your mixture into lined muffin tray about 4/5 full, sprinkling hemp seed hearts on top of each.
Bake at 180°C for 30-35 minutes until a wooden skewer inserted in the middle comes out clean.