Breakfast Apple Muffins
Gluten Free Recipes
For people in a rush in the morning, these breakfast apple muffins will give you sustained energy throughout the morning. The recipe uses unflavored soy protein powder, or you could use whey protein or rice protein powder if you prefer. You can also bake the mixture in small 1/3 cup muffin pans which will take about 25 minutes to cook. This recipe is gluten and dairy free.
Macadamia or light olive oil, to grease
3 cups gluten free all purpose flour pre-mix
1/3 cup protein powder
1-1/2 tablespoon gluten free baking powder or
3 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup firmly packed brown sugar
2 red apples, peeled, cored, finely chopped
1 cup currants
1/4 cup sunflower seeds
1/4 cup linseeds (flax seeds)
1-1/2 cup light soy milk or rice milk
3-1/2 ounces macadamia or light olive oil
4-1/2 ounces apple puree
Brush 12 2/3-cup (5 fl oz) muffin pans with oil to lightly grease.
Sift flour, protein powder, baking powder, cinnamon and cardamom into a large bowl. Add sugar, apples, currants and seeds and mix well.
Whisk eggs, milk, oil and apple puree together in a separate bowl. Add to dry ingredients and mix with a large spoon until just combined.
Spoon mixture into muffin pans and bake at 350 degrees, swapping around after 20 minutes, for 30 to 32 minutes or until lightly browned and cooked when tested with a skewer (the skewer will be a little sticky). Set aside to cool in pans for a few minutes then transfer to a wire rack to cool completely.
Recipe makes 12 muffins
- Muffins will keep in an airtight container for up to 2 days.
- Freeze, wrapped individually for up to 2 months. Thaw in refrigerator.
- Can be warmed in oven or microwave (about 10 to 15 seconds).