My mom made these for us last week while she was visiting. And I made them again for breakfast this morning. I haven’t been feeling well all week and Jack is also home from work today. Suffice it to say, we overdid it a little during the sxsw weekend… a few too many late nights, a few too many tacos from trucks. I’m calling it south-by-sickness.
The cure? Simple food. These muffins aren’t too sweet, and they’re not too indulgent. But they were the perfect little pick me up with a nice coffee to start off this slow morning.
- 1 cup spelt flour (or whole wheat, or if gluten free use oat flour*)
- 3/4 cup gluten-free blend (or all-purpose flour)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large apple, peeled, cored and chopped
- 1/4 cup chopped walnuts or pecans
- 1 cup almond milk
- 1 egg
- 1/3 cup sugar, white or brown
- 1/4 cup coconut or canola oil
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
- In a large mixing bowl, combine flour, baking powder, cinnamon, salt, chopped apple and nuts. In a separate bowl, whisk together milk, egg, sugar, and oil. Add wet ingredients to dry and stir just until combined. Divide batter into the muffin tins and bake for 18 minutes or until tops spring back when touched. Don’t overbake.
- Cool for ten minutes before removing from the tins. Lightly sprinkle coarse sugar on tops of muffins. The second time I made these (not pictured), I brushed on a little melted butter and sprinkled some brown sugar on top.
*make sure your oat flour is gluten free, some brands are not because they process their oats alongside other grains. (ie. the Bob’s Red Mill brand is gluten free).