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.