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
- Pre-heat the oven to between 175-180C
- Add all ingredients other than the berries and hazelnuts to a blender
- Blend until everything reaches a thick batter consistency
- Pour the mixture evenly into muffin cases
- Press one blackberry into the centre of each muffin
- Sprinkle with the chopped hazelnuts
- 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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