Apple and Chia Muffins

I’m on a lifelong mission to find the best after work snacks. This muffin recipe is definitely up there. Let me say this from the off, this is not a sugar-filled, butter-rich treat. It’s low sugar and wholefoods based but still super tasty. It’s a cake that will nourish, sustain and satisfy cravings without a crazy amount of refined sugar. I do hope you like my Doctor Who muffin cases, I’m kind of fond of them.

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Apple and Chia Muffins

Makes 12

Chop 15 deglet nour dates and place in a small bowl with 200ml hot water from a recently boiled kettle. Leave to steep whilst you measure and prepare the other ingredients. Preheat the oven to 180C and line a muffin tin with 12 cases.

Melt 4tbsp coconut oil in a small saucepan. Leave to one side.

In a large mixing bowl, add 110g rice flour, 65g buckwheat flour, 1tsp baking powder and 1tbsp chia seeds. Stir to combine.

Add 4 eggs, 1tsp vanilla extract and 2tbsp pure maple syrup to a jug and mix briskly with a fork to combine. Pour the eggs into the dry ingredients and stir. Add the dates AND the date water. Stir. Add the coconut oil. Stir well.

Peel, core and dice one red Royal Gale apple (or whatever type of medium apple you’ve got going). Add the apple chunks to the batter and fold in. Using an ice cream scoop, fill the muffin cases evenly. Top with a combination of crushed hazelnuts and mixed seeds – this is what I did, but this step is definitely optional.

Cook for 18 – 20 minutes on the middle shelf in the oven. Check they’re cooked through by inserting a skewer and insuring it comes out clean.

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I hope you enjoy this recipe. I love when you get a bite of sweet date, apple chunk and toasted nuts all together – all the taste without the sugar. What’s your favourite muffin flavour? Tell me all about it in the comments section below, or tweet me, or send me an Insta comment. I would love to hear from you.

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