Post-Gym Apple Pie, Vanilla & Hazelnut Muffins

Hello 2019, and hello healthy new year’s resolutions! Make these snacks on a Sunday, and you’ll have a few delicious and protein-filled muffins to replenish your energy post-exercise.

Apple puree is a useful ingredient to have in the cupboard when the time comes to make a dairy or egg-free dessert, cake or vegan biscuits. Easy to use, the puree acts a little like an egg in terms of holding things together, and adding lightness to what could otherwise be a heavy and dry dessert if other alternatives are used. Once you’ve made the egg-free dessert however, you can use the leftovers to make this wintery snack or on-the-go breakfast muffin. Just one egg is added to this recipe, but if you’re going egg-free, simply use a flax egg (1 tbsp flax + 2 tbsp water)

INGREDIENTS

(serves 4-6 depending upon muffin case size)

  • ½ a large jar of apple puree (I used Biona organic apple puree available from Amazon or Infinity Foods in Brighton)
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • 2 tbsp flax
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 scoop vanilla protein powder (I use Love Life Supplements vanilla whey, and you can get 10% off with the code EmmaN-LLS10)
  • Tiny splash of milk
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 4-6 blackberries (optional)
  • 1 handful chopped hazelnuts

METHOD

  1. Pre-heat the oven to between 175-180C
  2. Add all ingredients other than the berries and hazelnuts to a blender
  3. Blend until everything reaches a thick batter consistency
  4. Pour the mixture evenly into muffin cases
  5. Press one blackberry into the centre of each muffin
  6. Sprinkle with the chopped hazelnuts
  7. Bake the muffins on the middle shelf of the oven for 20-25 minutes (check after 15 minutes) or until browned and springy to touch.

Enjoy!

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