Every recipe is attached to a personal story, a memory that bursts out from the past when eating a spoonful again, or when tasting the exact same flavours again. If only the smell that’s coming out of my kitchen right now could cross the space and time to find itself trapped into these lines; you would certainly get why this recipe is so marvellous!
The apple trees swarming with delicate fruits, heavy drops coming down from the sky, toddlers giggly jumping right into rain puddles, dark clothes and comfy sweaters, night taking hold on the world a little more every day…autumn is settling in, bringing along a whole lot of delicious foods and flavours.
I’ve always loved muffins; however, I much enjoy them as a dessert or for a five o’clock teatime, rather than for breakfast, simply because it is a little to light for me in the morning (I like my breakfasts to be my biggest meal of the day)… However, things are different with these ones. Not only do they contain various apple textures, pureed, shredded or sliced, which melt harmoniously together, but adding buckwheat flour as well as all these spices really turns these babies into a melodiously unforgettable experience.
I could consider my food choices to be very close from what true vegans eat; however, I do eat eggs from time to time, when those are mixed within sweet treats and desserts (AND my life would be a long and everlasting flood of sorrow without honey I reckon – but still raw, local and organic!) For a vegan version, you will just have to replace the eggs by chia eggs (3 tbsp of chia seeds mixed with 10 tbsp of water, set aside to absorb), which will eventually make the muffins a little more dense but equally scrumptious. Be prepared to take your wand out to change the honey into maple syrup you little witches! These little balls of happiness are only sweetened with dates and honey/maple syrup; using apple puree will make them soft and sweet, but not too much so that are still enjoyable in the morning.
Apple, Almond & Oats Muffins
Portions: 12 muffins. Preparation time: 35 minutes. Cooking time: 25 minutes.
For the dry ingredients:
- 140g of ground almonds
- 75g of oat flour
- 75g of buckwheat flour
- 1 ½ tsp of baking soda
- 1 tbsp of cinnamon
- 1 – 2 tsp of cardamom
- A pinch of salt
For the wet ingredients:
- 160ml of almond milk + 1 tbsp of psyllium husk
- 75g of coconut oil
- 6 fresh Medjool dates, pitted
- 2 tbsp of raw honey
- 3 eggs (or the chia eggs – see above)
- 1 apple, shredded
- 80ml of apple puree + 40ml for the topping
(1) Preheat your oven at 200°C. Grease your muffin tins with coconut oil. Mix the almond milk with the psyllium with a spoon, and set aside for about 10 minutes.
(2) Add all the dry ingredients to a large mixing bowl, and stir them all together correctly.
(3) Mash the dates until obtaining a thick paste, heat the coconut oil with the honey and dates in a saucepan. You’re looking for a glossy and thick brown liquid. Beat the eggs, add the 80ml of apple puree to it, the shredded apple and the thick brown honey liquid. Beat until well incorporated and shiny.
(4) Stir the wet ingredients into the dry ingredients delicately, making sure everything is well coated. You are looking to obtain a sticky but still runny dough.
(5) Fill in your moulds halfway, add a spoonful of apple compote in the centre and cover with some extra dough (one centimetre to the edge of the moulds).
(6) Decorate with sliced almonds and parachute some cinnamon on top. Place in the oven for about 20 to 25 minutes. Once out of the oven, let them cool down completely before removing them from the moulds with a knife. You can store them in your refrigerator for up to a week…but I doubt the hungry elves out there will make them last that long. Enjoy!