This recipe creates 12 medium sized muffins; this being the only size I can manage without a muffin tin! I really must remember to grab one at the shops next… These muffins work with a variety of fruit, so you can be creative with your filling options. So far I’ve made three types, which I will list in the ingredients as an idea. If you use dried fruit, it’s always a good idea to soak it in some hot coffee to plump up the fruit and stop it from drying out. Dry fruit also dehydrates the body, as you are required to use the stored liquid inside you to fill out the fruit!
½ cup applesauce
¼ cup coconut oil
¼ cup coconut sugar
1 cup mylk
2 tsp apple cider vinegar
1 TB chia meal + ¼ cup boiled water
2 cups flour – I’ve used buckwheat and millet successfully
2 tsp baking powder
1 cup of fruit filling*
*I’ve used (1) 1 cup mixed dry fruit and 1 tsp mixed spice (2) ¾ cup blueberries and ¼ cup vegan white chocolate chips (3) 1 cup chopped pear and 1 tsp ground ginger.
- Line a 12 muffin tray or lay out 12 muffin cups. Preheat the oven to 180°C.
- In a large bowl, let the mylk sit with the vinegar for a few minutes. In a smaller bowl, spoon in the coconut oil and add the chia. Pour in the boiling water and allow the oil to melt and the chia to expand. Add it to the mylk.
- Stir through the sugar and flour. Don’t overmix. The mixture should be fluffy in the bowl. Fold in your chosen fruits. Again, try not to overmix everything.
- Spoon the mix into the 12 muffins tins. Bake for 40 minutes and then allow to cool on a wire rack.