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Ingredients

100ml almond milk

1 tsp apple cider vinegar

2 apples, grated

100g Mornflake Oatbran, plus extra for sprinkling

100g ground almonds

200g plain gluten-free flour

100g coconut sugar

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp ground cinnamon

20g sunflower seeds, plus a few extra for sprinkling

20g pumpkin seeds, plus a few extra for sprinkling

100g sultanas

100ml maple syrup

50ml sunflower oil

Method

Pre-heat the oven to 180°C. Line a 12-hole muffin tray with cases.

Pour the almond milk into a small bowl and add the apple cider vinegar, stir and then set to one side to curdle for 10 minutes. Peel and grate the apples.  Add all the dry ingredients into a mixing bowl, once combined add the wet ingredients. Stir until combined and then add the grated apple and stir through.

Spoon the mixture evenly between muffin cases, sprinkle with oatbran and a few mixed seeds. Place the muffin tray into the centre of the oven and bake for 20 minutes, until golden. Remove from the oven and place on a wire rack for at least 10 minutes before removing from the tin, serve warm or place the muffins directly on to the wire rack to cool completely.

Store in an airtight container and eat within 4 days.




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