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Apple-walnut muffins (allergy-friendly, vegan)

October 20, 2014 By Nora Leave a Comment

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. ๐Ÿ™‚
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!

Apple-walnut muffins (allergy-friendly, vegan)

So far I’ve shared my cabbage & pepper muffins recipe. As muffins are in season, I’m sure there are more to come… ๐Ÿ˜‰

Apple-walnut muffins (allergy-friendly, vegan)

Ingredients for 12 pieces:

100g millet

50g buckwheat

110g brown rice flour

50g walnuts

1 teaspoon of baking soda
1 teaspoon of cinnamon

100g coconut oil

1 tablespoon chia seeds/1 tablespoon flaxmeal

1 teaspoon stevia powder

100g water

200g apples (clean weight)

Apple-walnut muffins (allergy-friendly, vegan)

  1. 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.
  2. 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.
  3. Grate the apples. Pour the wet ingredients to the dry ingredients, mix well and add the grated apples as well.
  4. 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!


Apple-walnut muffins (allergy-friendly, vegan)


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Filed Under: dairy-free, egg-free, gluten-free, sugar-free, vegan, vegetarian, yeast-free Tagged With: apple, low glycemic, muffin, snack, walnuts

Previous Post: « Gluten-free noodles with sesame seeds, green beans and pork stripes
Next Post: Pumpkin & poppy seed muffins »

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I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

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