Ugne's Apple and Pecan Breakfast Muffins

Fancy something a little different for breakfast tomorrow? These gorgeously moist and wholesome muffins are made with seasonal organic apples and all natural ingredients. Sweetened with our maple syrup and bursting with pecan and spiced flavours, makes these muffins a real treat not only in the morning but any time of the day!

apple and pecan muffins

INGREDIENTS

Dry ingredients

90g gluten free oats

30g flax meal

75g buckwheat flour

75g stone ground brown rice flour

55g tapioca flour

1tsp baking soda

1tsp baking powder

120g mixed seed mix (like linseed, sunflowers, pumpkinseed, chia and all sorts other varieties you desire)

Wet ingredients

1 large very ripe banana, around 150g, mashed

180ml unsweetened almond milk

1tsp vinegar

90ml maple syrup

145g grated apple

2tbsp Meridian pecan butter

50g Meridian grapeseed oil

For crunchy topping

110g Meridian pecan nut butter

60g gluten free oats

4tbsp Meridian maple syrup

 

METHOD

Firstly, preheat the oven to 190’C and lightly grease and dust with flour muffin tray (or if you wish you can just line it with muffin cases). 

Now, in a large bowl place all dry ingredients and mix them up well with a wooden spoon. Set aside. 

Pour the vinegar into the measured almond milk and let it stand for few seconds. In another medium bowl pour all wet ingredients together with mashed bananas and grated apples. Add your almond milk and mix well with a hand whisk until combined. 

Now pour wet ingredients into the dry, and using same wooden spoon gently mix all up until just combined. Do not over mix. 

In small bowl place crumb ingredients and mix well with a fork. 

Now divide muffin mix in the prepared tin, top all up with a crumb mix and pop in the oven for 25 minutes.

Do not over bake as they will dry out!