Apple & Carrot Crumble Muffinsby Nicole Maree
Gluten free, Dairy free, Vegan, Soy free, Nut free.
Full of flavour and a sneaky addition of grated carrot, these muffins are sure to satisfy any sweet craving! Feel free to substitute the carrot for grated zucchini and the apple puree for pear puree for a creative switch.
- 25ml Coconut oil, melted
- 120g Apple puree (100% apple)
- 130ml Plant-based milk
- 100ml Freshly squeezed orange juice
- 1tbsp Apple cider Vinegar
- 160g Rice malt syrup
- 1tsp Vanilla extract
- 1/8tsp Sea salt
- 180g Sunflower seeds (finely ground in blender/food processor)
- 150g Gluten-free plain flour
- 2tsp Baking powder
- 1/4tsp Bicarb soda
- 1tbsp Cinnamon (ground)
- 1/4tsp Nutmeg (ground)
- 200g Apple (chopped)
- 90g Carrot (freshly grated)
- 240g Gluten-free plain flour
- 90g Rapadura sugar
- 1/8tsp Sea salt
- 1/2tsp Cinnamon (ground)
- 50ml Coconut oil, melted
- 80g Apple puree (100% apple)
- 30ml Lemon juice (freshly squeezed)
- 130g Coconut butter
Preheat the oven to 220C/200 fan forced/425F. Line a 12 hole muffin silicone tin with non-stick paper muffin cases.
Crumb: Make the crumb topping by combining the flour, rapadura sugar, salt and cinnamon together with the melted coconut oil and apple puree.
Mix with a fork until well combined and crumbly; set aside.
Muffins: Add coconut oil, apple puree, milk, orange juice, apple cider vinegar, rice malt syrup, vanilla, sea salt and ground sunflower seeds in a large bowl. Mix to combine.
Sift in the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg. Fold through until combined. Fold through apple pieces and grated carrot.
Transfer mixture between 12 muffin cases in a muffin tin. Heap the crumb topping evenly over each muffin, pushing it down slightly into the batter.
Bake in the oven for 5 minutes. Then reduce heat to 180C/160 fan forced/350F (do not open the oven door!) and continue cooking for a further 25-30 minutes until risen and an inserted skewer comes out clean.
Allow the muffins to cool in the tin for a few minutes.
Place some parchment paper down on a table then place the cooling racks on top. Carefully remove the muffins from the tin and place them on the cooling racks to cool completely.
Gather up any loose crumbs that have fallen off the muffins and sprinkle them back over the muffins evenly before glazing.
Glaze: In a small saucepan over low heat melt the coconut butter and lemon juice until smooth and creamy.
Once the muffins have cooled completely, drizzle the glaze over the top of each muffin.
Serve and enjoy. Store remaining in fridge for 2-3 days