There are certainly times when grabbing a muffin and a coffee to start the day is just necessary. I decided that with the school holidays upon us, I would need to have some ‘treats’ prepped for the kids (and me!!) for some of our busier days. I gathered said bambinos and put them to work – one was whisking, the other mixing, and I was grating. Teamwork is what it’s all about! Plus, getting the kids to help me means they stay out of trouble if left to their own devices 😉
This recipe is a combination, or spinoff rather, on two other recipes – the carrot, ginger and sunflower seed pancakes and more so, the CinnApple cookies recipe.
It’s fairly quick and easy to throw together, great for play dates or after-school snacks too. I don’t mind the kids tucking in to this because I know it’s not loaded with nasties!
Recipe for Apple and Sunflower Seed Muffins
Yield: 6 muffins
Prep time: 10 minutes
Cooking time: 15-20 minutes
What you need
1 cup almond flour
1/4 cup tapioca flour
1 tspn baking powder (or mix bicarb and cream of tartar)
1/2 tspn ground allspice
1/4 tspn ground cinnamon
Pinch of salt
Few drops vanilla extract
3 tblspns date paste
2 eggs, whisked
1 cup grated apple (core and peel before grating)
2 tblspns sunflower seeds
What you need to do
1. Preheat oven to 180°C. Line a muffin tray with cases.
2. Add dry ingredients to a bowl, and mix together.
They’re deliciously moist and not overly sweet. Store them in an airtight container in the fridge for a day or two, or wrap individually in cling wrap and freeze. They’re fantastic when slightly warm, but just as good at room temperature!
Please note: If you’d like to use and share this recipe, PLEASE DO! All I ask is that you please link back to this page to my original recipe. Thank you!