Ingredients
Apple and Cinnamon Muffin ingredients
- 2 cups of almond meal
- 1/2 cup of oats
- 2 tsp baking power
- 2 tsp cinnamon
- 1/4 cup rice malt syrup
- 3 tbs coconut oil
- 2 tbs almond milk
- 2 apples peeled and diced in small squares
Banana and Walnut ingredients
- 1 cup spelt flour
- 1 cup almond meal
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 3 small bananas mashed
- 1/4 cup soy milk
- Handful of walnuts
Yoghurt Icing ingredients
- 3 tbs Pure Coco Bella coconut yoghurt
- 1/4 tsp beetroot powder (or pink food colouring)
Method
Apple and Cinnamon Muffin Method
Sift the dry ingredients
Peel and dice the applies
Add the coconut oil, rice malt and almond milk to the dry ingredients and mix until well combined
Fold in the apples
Pour the batter into individually lined muffin tins
Bake at 180 degrees for approx. 20 – 30 min (keep an eye on them. Test every 5 minutes, the cupcakes are ready when the knife comes out clean!)
Banana and Walnut Method
Sift the dry ingredients
Add in the mashed bananas and soy milk and mix until well combined
Fold in the walnuts either whole or chopped
Pour the batter into individually lined muffin tins
Bake at 180 degrees for approx. 20 – 30 min (keep an eye on the them. Test every 5 minutes, the cupcakes are ready when the knife comes out clean!)
Yoghurt Icing Method
Mix the beetroot powder into the coconut yoghurt
Spread over the muffins and top with fruit or cinnamon to garnish
