I was looking up quintessential New York desserts the other day and the apple muffin was first among the best, alongside the likes of the big bad NY cheese cake. I'm sure die hard New Yorker construction workers munching on apple muffins during their break wouldn't appreciate that I made these ones gluten, dairy, (and how dare I) sugar free, but I know those considering their waistline this time of year wouldn't mind a healthy version of their favourite muffin... Bake these as a moist and sweet breakfast treat for a welcome burst of energy on sleepy mornings.
The Big Apple Muffins (Gluten, Sugar & Dairy Free)
2 large eggs
2 Tblsp coconut oil
1 cup unsweetened apple sauce
1 cup agave nectar (amber)
2 tsp vanilla extract
2 cup brown rice flour
1 cup flax meal
1/2 cup Chia seeds
3 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp all spice
2 medium sized apples, peeled and chopped into small chunks
handful of chopped walnuts
- Preheat oven to 350F.
- In a medium bowl, briefly whisk the eggs, then add the coconut oil, apple sauce, agave nectar, and vanilla extract.
- In a large bowl, mix the brown rice flour, flax meal, Chia seeds, baking powder, baking soda, cinnamon, and all spice. Peel and chop the apples and add to the dry ingredients. (The apple chunks coated in the dry mixture will prevent them from sinking to the bottom of the muffin during baking.)
- Add wet to dry ingredients and combine. Put heaping Tblsp. full scoops of the batter into greased muffin tins (I greased them with coconut oil) and top with a few chopped walnuts. Bake for 10 - 12mins. Makes about 20 muffins.
Speaking of Big Apples, Anna Dello Russo rocks them as a head piece. Fruit themes come and go in fashion trends, but this fruit-as-a-headpiece certainly leaves a lasting impression.
|Anna Dello Russo, HarpersBazaar.com|
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