November 21, 2019
Again, this is a great way to use up the almond pulp left over after making your own almond milk.
However, you could also use ordinary ground almonds, or indeed turn plain, whole almonds into ‘wholemeal’ ground almonds using a coffee grinder.
These muffins are only slightly sweetened and have a more ‘toothy’ texture than conventional muffins because of the almond content – I find them nice for breakfast.
I ruin the vegan effect by putting a little butter on them, but you could also use a dairy-free spread or just eat them plain. And don’t be surprised by the relatively small amount of raising agent – they do rise perfectly happily!
This recipe has been modified so much from the original it’s basically unrecognisable, so I won’t even try to provide a source!
1Preheat the oven to 200°C.
2Oil two muffin trays – the recipe makes about 15 muffins.
3Mix the gluten free flour, spices, baking powder, baking soda, sugar and dried fruit together in a large bowl.
4In another bowl, place the almond pulp (or ground almonds), stewed apple, peanut butter, water and eggs or egg substitute, and whisk together thoroughly. You may prefer to use an electric mixer for this, although it can be done by hand with a bit of effort!
5Add the wet mix to the dry mix and combine thoroughly.
6Fill the muffin holes to close to the top, and sprinkle the tops with a little cinnamon sugar,
7Bake for approximately 20 minutes, checking and rotating the trays if necessary after about 10 minutes.
8Cool in the tins for about 5 minutes then remove to a wire rack.
9These freeze well and can be reheated in the microwave.