Ingredients
- For the muffins -
- 150g cooked apples
- 2 eggs
- 200ml almond milk
- 4 tablespoons date nectar
- 1 teaspoon vanilla extract
- 1 teaspoon salted caramel extract
- 150g brown rice flour
- 100g rolled oats
- 2 tablespoons Linwoods Milled Flax, Chia Seed, Apple & Cinnamon
- 50g coconut sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 75g walnut pieces
For the drizzle -
- 3 tablespoons date nectar
- 2 tablespoons tahini
- ½ teaspoon salted caramel extract
- 2 tablespoons almond milk
Instructions
- Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
- Place the cooked apples, eggs, almond milk, date nectar, vanilla and salted caramel extract in a blender and whizz up until smooth.
- Mix together the flour, oats, flaxseeds, cinnamon, baking powder, bicarbonate of soda and walnuts in a bowl then pour in the blended apple mixture. Stir to combine.
- Divide the mixture between the muffin tins to reach the top and bake for 15-20 minutes until risen and golden. Leave to cool.
- For the drizzle simple whisk the ingredients together then drizzle over the muffins once cooled. Scatter over extra walnuts if you wish!