Oat, apple and ginger muffins
Serving: Makes 8 muffins
Prep time: 15 minutes
Cooking time: 25-30 minutes
Quick and easy, wholesome and high protein cinnamon, ginger and apple muffins. A great breakfast on the go, office snack or kids lunchbox treat.
These muffins are hearty, wholesome and super satisfying. I love the combination of chickpea and oat flours, they work so well together and they provide some great nutritional benefits too. Nutrient packed muffins are wonderful to have on hand for busy schedules and are perfect for on the go snacks.
I really do love chickpeas in all forms, shapes and sizes. I use chickpeas and chickpea flour a lot in my baking and cooking – it’s such a versatile flour and great to use for grain-free recipes too. For these muffins, I like the combination of chickpeas and oats – they are super filling and nourishing with the added benefits of fibre and protein. The oats are really nurturing and both chickpeas and oats are packed with vitamins and minerals. They improve digestion, aid weight management, assist gut health, support blood sugar levels and protect against chronic illnesses. Plus with the added spices of cinnamon and ginger, they help to regulate blood sugar levels instead of spiking them, have anti-inflammatory properties and are packed with antioxidants too.
Oat, apple and ginger muffins
Ingredients:
2 cups + 4 tbsp chickpea flour
1 cup + 2 tbsp gluten-free oat flour
1 cup apple puree or sauce
1 cup plant-based milk (oat/almond/organic soy)
2/3 cup coconut sugar
4 tbsp coconut oil, melted
3 tbsp fresh ginger, grated
1 chia ‘egg’ (1 tbsp ground chia seeds + 3 tbsp filtered water)
2 tsp apple cider vinegar with ‘the mother’
1 tsp cinnamon
1 tsp ground ginger
½ tsp bicarb
Pinch of salt
1 red apple with skin, thinly sliced for decorating (optional)
Method:
Preheat the oven to 180C. In a glass or mug combine the ground chia seeds and water together, mix well and let sit for 5-10 minutes. In a bowl combine the chickpea flour, oat flour, coconut sugar, cinnamon, ground ginger and salt together. Mix well. Add the bicarb to the bowl and directly on top the apple cider vinegar so that it foams. In a separate bowl add the chia ‘egg’, plant milk, apple sauce, grated ginger and coconut oil. Mix well. Add the wet mix into the dry mix and gently combine. I used individual silicone muffin holders but you could also use a muffin tray as well. Thinly slice the apple into half-moon segments with the skin on and place 3 segments on top of each muffin.
*Apple sauce note: you can make quick and easy homemade apple sauce using a pressure cooker or on a stovetop. Peel, core and slice the apples. Place them into the pressure cooker or a pot and make sure they are covered with water. You can add spices, vanilla, lemon and/or coconut sugar to them but for this muffin recipe we have kept the apple sauce plain. They cook within 6-8 minutes in the pressure cooker or for about 15-20 minutes on the stove. They can be mashed with a potato masher or give them a quick pulse in a blender or food processor.
Bake at 180C for 25-30 minutes and then allow to cool. They need time to set and cool down after baking, remove from the oven and allow to cool first. They store well in an airtight container for 3-4 days. They actually taste even better the next day ☺
Special thanks to photographer, Samantha Lowe, and food-stylist, Christi Wasserman.
Nut-free
Gluten-free
Dairy-free
Refined sugar-free
With love,
Mira
