These muffins are not only nutritious and contain less fat and sugar than most muffins, but they're delicious too. Whilst they're not super sweet, they're plenty sweet enough. Ideal as a breakfast muffin as well as a teatime one.
100mlplant milk of choice(I usually use cashew milk)
100gunsweetened apple sauce(4 tbsp)
125grapaduraor coconut sugar (can use light muscovado sugar instead)
8cardamom pods(optional)
200mlwholemeal spelt flour
2tspbaking powder
¼tspbicarbonate of soda (baking soda)(baking soda)
50grolled oats (porridge oats)+ 1 tbsp for sprinkling
Instructions
Place the chia seeds into a jug or bowl and pour in the water. Give them a good stir and leave to soak for fifteen minutes. They should soak up the water and turn to gel.
Meanwhile, turn the oven on to 190℃ (375℉, Gas 5).
Line a twelve hole muffin tin or two six hole ones with cases.
Split the cardamom pods, if using, so that you can extract the seeds. I do this in a pestle and porter. Remove the husks, then grind the seeds until they form a powder.
In a bowl beat the rapadura, oil, cashew milk, apple sauce and ground cardamom seeds for a few minutes until well incorporated. Beat in the swollen chia seeds.
Sift in the wholemeal spelt, baking powder and bicarbonate of soda.
Fold into the chia seed mixture together with the rolled oats.
Spoon the batter into the twelve muffin cases and scatter a few oats over the tops.
Bake in the middle of the oven for twenty minutes or until the muffins are well risen and firm to the touch.
Turn out of the tins and leave to cool on a wire rack.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.