top of page

Apple Rye Muffins

Yields 24 mini muffins

 

 

You’ll need:

1 ½ C spelt flour (230g)

½ C rye flour (70g)

¾ C coconut sugar (70g,)

½ t baking powder

¼ t baking soda

¾ t ground cinnamon

¼ t ground ginger (or ½ t finely grated fresh ginger)

¼ C maple syrup

½ C melted butter or coconut oil

1 egg, lightly beaten

¾ C yogurt (I used half yogurt and half kefir)

½ t vanilla extract

1 C finely chopped apples (about 125g, but mine were frozen, - how finely you chop depends on how big you want the apple chunks to be in each muffin.)

 

For the streusel:

 

⅓ C small oats (if you only have large ones, you can pulse them in the food processor a few times)

2 T coconut sugar

2 T coconut oil

 

To make:

Preheat oven to 350℉/180℃ and line 2 mini muffin tins with liners or oil the tins with coconut oil.

 

  1. In a large bowl, mix all dry ingredients (flours, sugar, spices, baking powder and baking soda) and make a well in the center.

  2. In a medium bowl, mix all wet ingredients (maple syrup, butter/coconut oil, egg, yogurt/kefir, and vanilla extract).

  3. Add the apples and fold them in.

  4. Pour the batter into each muffin tin.

  5. Add ingredients for streusel in a small bowl and mix, then top each muffin with a touch of streusel.

  6. Bake for 25-30 minutes or until golden brown with a gorgeous smell of apples and cinnamon.

  7. Enjoy, but first let them cool for a few minutes.

Nourish Your Picky Eater.png

SIGN UP FOR FREE:

  • Cheat sheet on nourishing picky eaters

  • Special offers for subscribers

  • Updates, recipes, and practical tips for all things food, cooking, health, and nutrition.

Disclaimer: The information on this website is intended for informational and educational purposes only. It is not meant to replace your relationship with a qualified, licensed healthcare practitioner nor is it intended to replace medical advice. Please consult with your qualified healthcare provider regarding recommendations that may be related to your medical condition. No content may be used or reproduced in any manner without the  written permission of Nathalie Curabba.

© 2022 by Nathalie Curabba. Proudly designed by 

bottom of page