Vegan Apple Muffins

Step 1/7

• 16⅔ g apples
• ⅛ lemon
• 4⅛ g raisins
• ⅛ tsp coriander seed
• ⅛ tsp dried rosemary

• 1 bowl (small)
• 12 muffin liners
• muffin tin
• mortar and pestle (optional)

Dice the apples in a bowl. Squeeze half of a lemon over the apples to prevent them from browning. Add raisins and set aside. Preheat the oven to 190 C and prepare a muffin tin filling each cup with a muffin paper. Ground coriander seeds and rosemary if needed.

Step 2/7

• 3⅓ g flaxseeds (ground)
• 10 ml water
• 12½ g sugar
• 4⅛ g date molasses
• 8⅓ g oil
• ⅓ tsp ground cinnamon
• ⅛ tsp ground ginger
• ⅛ tsp orange zest
• ⅓ drops vanilla extract

• 1 bowl (large)
• stand mixer with whisk (optional)

Add flax meals and 60 ml of water to a large bowl. Stir and let sit for 5-10 min. Stir well, then mix in the oil, sugar and molasses, all the spices, 1-2 drops of vanilla extract and salt. Switch to an electric mixer for a good whisk.

Step 3/7

• ⅛ tsp salt
• 33⅓ g flour
• 1⅔ g wheat bran
• ⅛ tsp baking powder
• ⅛ tsp baking soda

• sieve
• rubber spatula

Sift the flour, wheat bran and both baking agents over the bowl. Incorporate the wet and dry ingredients using a hand whisker or rubber spatula.

Step 4/7

• 4⅛ ml vinegar
• 6⅔ g rolled oats
• 25 ml water (hot)

Fold in the semi-hot water, apple-raisin mixture and rolled oats. Gradually stir in the vinegar and fold everything gently. Scoop/spoon the batter evenly into the muffin cases.

Step 5/7

• rolled oats, flaxseeds and sesame seeds (to garnish)

Garnish the top with some extra rolled oats, whole flax and sesame seeds if desired.

Step 6/7

• toothpick

Bake for 18-20 min. Check them by inserting a wooden toothpick into their centers. If it comes out clean, check their bottoms. The sides and bottoms of the muffins should feel set if you take them out and touch or press gently.

Step 7/7

• wire rack

Let them cool completely on a wire rack. Enjoy with a cup of coffee or tea as morning or afternoon treat...!

Enjoy your meal!