Apple, cinnamon and raisins work wonderfully together to add sweetness and spice to these moist oatbran muffins. Eat on the go or warm one slightly for breakfast to enjoy the benefits of heart-healthy oatbran, nuts and seeds – delicious!
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
100ml maple syrup
50ml sunflower oil
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.