Apple, Beetroot & Walnut Muffins

1 February 2016 | Recipes
Apple, Beetroot & Walnut Muffins

So it turns out I can’t do a million things at once!

I know, I’m just as shocked as you are.

Since starting my podcast series, The Inspired Table Podcast, and working on some exciting recipe development projects (which I can talk about very soon), it really hasn’t left much time for writing or recipe creation for the blog #soz.

These babies were the result of some procrasti-baking that took place on the weekend, and considering they were a hodge podge of ingredients I had in the house they turned out pretty darn tasty.

My current house guest is vegan, so in the spirit of sharing (and force feeding people), these muffins are vegan too. Enjoy!

Apple, Beetroot & Walnut Muffins

Ingredients

  • 2 cups spelt flour
  • 2 tbs flaxmeal
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons cinnamon
  • 1/2 cup walnuts, coarsely chopped
  • 2 bananas, mashed
  • 1/2 cup almond milk
  • 1/3 cup coconut oil
  • 1 green apple, unpeeled & cut into 1cm chunks
  • 1 medium beetroot, grated
  • Coconut flakes, chopped nuts and chia seeds to garnish (if you like)

Method

1. Preheat the oven to 180°C/160°C fan-forced. Line a muffin tray with baking paper or patty cases.

2. In a large bowl combine the flour, flaxmeal, baking powder, bicarbonate soda, cinnamon and walnuts.

3. In a separate bowl combine the mashed banana, milk and oil. Stir through the apple.

4. Stir the wet ingredients into the dry ingredients until just combined. Don’t over mix or your muffins will become rubbery. Gently fold through the beetroot.

5. Spoon the muffin mixture into the prepared muffin tin and top each muffin with some coconut nuts and chia seeds if using. Sprinkle with a little extra cinnamon.

6. Cook in the oven for 20-25 minutes or until a skewer inserted into the centre comes out clean.

7. Cool for at least 10 minutes. You can store muffins in an airtight container for up to 1 week.

Keen for more vegan muffin recipes? Try my Zucchini, Carrot and Pecan Muffins or my Banana, Cacao & Beetroot Muffins.

Note:  If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.

Substitutions

Spelt flour: Substitute for your choice of flour.

Flaxmeal: This is an added extra. If you don’t have any the recipe will still work.

Non-vegan substitutes: If you’re not vegan you can replace the almond milk with regular milk and the coconut oil with butter.

Beetroot: Freaked out? Leave it out. Replace with carrot or zucchini if you like.

 

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