One of my favourite things is when you are baking and the house fills with the delicious smell of your goodies. That smell that tells you that your baking is ready to get out of the oven and as soon as possible, into your bellies! I swear, when these Apple Cinnamon Muffins were baking the house filled with the delicious aroma of apple crumble. So much so I nearly named these ‘Apple Crumble Muffins’. It was a close call. But whatever they’re called these beautifully scented, moist and allergy friendly Apple Cinnamon Muffins are a must make for your lunchbox baking.
You may know from my previous posts that I have been working on recipes that are allergy friendly. I receive a lot of feedback on Facebook and Instagram looking for variations of my recipes to be more allergy friendly. These Apple Cinnamon Muffins have been developed to be egg, nut and dairy free so they are suitable for those with allergies or those who are vegan. If you are looking for more allergy friendly recipes check out these dairy free Pumpkin and Coconut Muffins or these egg and dairy free Seedy Wholemeal Crackers.
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Apple Cinnamon Muffins
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 muffins 1x
- Category: Baking
Ingredients
- 2 cups self raising flour
- 2 large apples peeled and grated
- 1/3 cup rolled oats
- 1/3 cup desiccated coconut
- 2 tsp cinnamon
- 1 cup of coconut milk
- 1/2 cup of coconut oil melted or olive oil
- 1/3 cup of maple syrup
- 1 tbsp vanilla extract
- 1 Chia Egg Substitute (see note)
Instructions
- Preheat your oven to 180c, grease a muffin tin and make the Chia Egg Substitute
- In a large mixing bowl add all the dry ingredients and stir until combined
- Add the remaining ingredients and mix until just combined taking care not to overmix
- spoon into a greased muffin tin and bake for around 12 minutes or until the muffin springs back when lightly pressed and an inserted skewer comes out clean.
- Cool in the muffin tin for 5 minutes before turning out onto a baking rack to cool
Notes
To make the Chia Egg Substitute, take one tablespoon of Chia Seeds and mix with two tablespoons and one teaspoon of water in a small dish. Stir the mixture and leave for around 5 minutes until the mixture turns gelatinous.
I made 12 medium muffins and 12 mini muffins from this recipe. These are freezer friendly like my other muffin recipes such as my Cheese & Vegetable Lunchbox Muffins. After cooling, I transfer the muffins into a zip-lock bag and I just get out what I need for lunches or snacks as I need them. Seriously, if you haven’t already #embraceyourfreezer. Baking in bulk and freezing is so handy to keep lunches fresh and interesting.
I hope you and your families will enjoy these allergy friendly and vegan Apple Cinnamon Muffins. We all love them here!
Happy baking
Bernadette x
Can I use cow’s milk instead of coconut milk?
Yes you could – happy baking, Bernadette x
Hello, thanks so much for this recipe, I just wondered is the coconut milk from a carton (like a carton of milk) or a tin of coconut milk (as you would use in a curry) many thanks
I use tinned coconut milk (like you would in a curry). Happy baking! x
These sound great for my dairy intolerant son! Is the chia egg substitute just eggs and water? Can you replace with an egg? Thank you! Can’t wait to try them!
Glad to hear these will be a good option and I hope he likes them! The Chia Egg Replacement is a one for one with an egg so you should be able to substitute easily – though I did not test with an actual egg only the chia egg. Thanks for baking! x