Soft and fluffy on the inside, crisp and crunchy on the outside, with a cosy and comforting taste… these muffins have it all!
Some days, I really like to have a batch of freshly made muffins to just nibble on when I’m working from home. Plus they’re the perfect homemade offering for any guests dropping by, and they make the kitchen smell delish!
I absolutely love the taste of cinnamon with apple, so this new chia flavour from Chia Bia was a welcome addition to my baking cupboard last week…
I used it to create a great flavour and texture in the muffins, along with grated apple, ground cinnamon, a pinch of nutmeg and sweet raisins. But it’s just an option, as normal ground chia will work just as well.
They’re at their best eaten warm from the oven either on their own or spread with a little almond butter. But they would also make a super treat with a mid-morning cup of tea at school, college or work, and kids will love their naturally sweet flavour.
- coconut oil, to grease
- 250ml (1 cup) unsweetened almond milk
- 1 tsp raw apple cider vinegar
- 315g (2 cups) white or brown rice flour or gluten-free all-purpose flour
- 21/2 tsp baking powder (ensure it's gluten-free)
- 1/4 tsp baking soda (ensure it's gluten-free)
- 2 tbsp ground chia seeds (apple and cinnamon flavour or plain)
- 2-3 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 100g (1/2 cup) coconut sugar
- 1 medium apple, grated
- 70g (1/2 cup) raisins
- 55g (1/4 cup) coconut oil
- 1 tsp vanilla extract
- 2 tsp porridge oats, to serve (I used a certified gluten-free brand)
- Preheat the oven to 190C and lightly greased a muffin tray with coconut oil, or lay out 8 muffin cases.
- Place the almond milk in a small bowl or glass and add in the apple cider vinegar. Stir well and leave aside.
- in a large mixing bowl, sift in the flour and add the baking powder, baking soda, ground chia seeds, cinnamon, nutmeg and coconut sugar. Combine well.
- Melt the coconut oil and in a separate bowl, mix together the vanilla extract with the oil. Add in the almond milk/vinegar mixture (the milk should have curdled slightly).
- Add the wet mixture to the dry mixture in the large bowl and stir together until a thick dough forms.
- Gently fold in the grated apple and raisins, to ensure they're evenly distributed.
- Divide the mixture into the muffin tin or cases, top each with a sprinkle of oats and bake at 190C for 20-25 minutes, until the muffins turn golden-brown.
- Allow to cool on a wire cooling rack for 10 minutes before serving.
- Store in an airtight container in a cool place for 2-3 days.