Here comes Fall again: time of the sleepy afternoon sunlight, chilly mornings and evenings, the colorful falling leaves… Somehow everyone seems to think of pumpkin at once. Still, my autumn favorites are apples and walnuts. We usually buy 50-60 kg of apples from a local garden around this time of year, and hope that it’s going to be enough until next spring. 🙂
I thought, if I like apples and walnuts so much I should bake something quick with them: muffins! They are sugarfree, lowcarb, glutenfree and dairy-free, just like my other recipes and vegan, too!
I thought, if I like apples and walnuts so much I should bake something quick with them: muffins! They are sugarfree, lowcarb, glutenfree and dairy-free, just like my other recipes and vegan, too!
So far I’ve shared my cabbage & pepper muffins recipe. As muffins are in season, I’m sure there are more to come… 😉
Ingredients for 12 pieces:
100g millet
50g buckwheat
110g brown rice flour
50g walnuts
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of cinnamon
100g coconut oil
1 tablespoon chia seeds/1 tablespoon flaxmeal
1 teaspoon stevia powder
100g water
200g apples (clean weight)
- Baking muffins is really simple. At first combine the dry ingredients in a mixing bowl: mill millet and buckwheat into flours (or you can use store-bought flours), add brown rice flour, baking soda, cinnamon and a pinch of salt. Roast walnuts in a dry pan or a sandwich grill, cut to chunks and mix in with flours.
- For the wet ingredients, combine coconut oil with lukewarm water (it has to be lukewarm so that coconut oil does not turn solid). Mix in stevia powder and “eggs”: use 1 tablespoon of chia seeds, freshly ground, or 1 tablespoon of flaxmeal: mixing them smoothly with some water results in jelly-like egg substitutes.
- Grate the apples. Pour the wet ingredients to the dry ingredients, mix well and add the grated apples as well.
- Divide muffin batter into muffin caps: I prefer the ones made of silicone because they are very easy to use. Bake the muffins in a convection oven at 180 C / 360 F for 20-25 minutes, until the tops begin to turn golden. Enjoy!
These muffins are quick to bake and stay tasty for up to 3-4 days kept in an airtight container in the fridge. They make a great snack on the go: I usually bake a dozen at the weekend and we have something to take away for a couple of days. These allergy- and diet-friendly, sugarfree muffins contain approx. 19g CH/muffin.
Happy baking time!
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