Makes 10 muffins
Preparation time: 15 minutes
Cooking time: 25 minutes
- Egg Free
- Nut Free
- Soy Free
These tasty little muffins are perfect for breakfast or packed lunches. Your child will also love these warm from the oven for an after-school snack. Apples are a good source of several antioxidants, including quercetin, catechins, and chlorogenic acid, all known for their anti-inflammatory properties. The polyphenols present in apples also support the growth of friendly gut bacteria, which play a key role in our immune health. For a change, use seeds or dairy-free chocolate chunks in place of the dried apple.
- 225g gluten-free flour blend
- pinch of sea salt
- 1 tbsp gluten-free baking powder
- 1 tbsp ground flaxseed
- 40g/1½oz/scant 1/3 cup xylitol
- 4 tbsp olive oil, melted coconut oil or dairy-free spread
- 2 red apples, grated
- 160ml/5½fl oz/scant ¾ cup dairy-free milk
- 1 tsp ground cinnamon
- 50g/2oz/½ cup dried apple pieces diced (optional)
- 1 tbsp xylitol
- 30g/1oz gluten-free rolled oats
- ¼ tsp ground cinnamon
- 1 tbsp olive oil
- Grease and line a muffin pan with muffin cases/liners.
- Preheat the oven to 190°C/375°F/gas mark 5.
- Place the flour, salt, baking powder and xylitol in a food processor or large bowl and mix together.
- Add the remaining ingredients and mix well. Fold in the apple pieces if using.
- To make the topping simply mix all the ingredients together in a small bowl.
- Spoon the batter into the cases and top with a little of the streusel topping.
- Bake in the oven for 20–25 minutes or until firm to touch and golden.
- Transfer to a wire/cooling rack and leave to cool.
Recipe taken from the book My Kids Can’t Eat That By Christine Bailey