Breakfast muffins that smell like autumn and taste like a warm fruit pie, these Apple Strawberry Pie Muffins baked with wholemeal spelt flour are nut free and make delicious lunchbox treats.
- 1 ¼ cups (185g) wholemeal spelt flour
- ½ cup (60g) coconut flour
- 2/3 cup (150g) rapadura sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon mixed spice
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla powder)
- pinch of salt
- grated zest of 1 small lemon
- 100g butter, melted and cooled
- 3 organic eggs (approx. 60g each)
- 180 ml water (room temperature)
- 1 red apple, peeled, cored and cut into small cubes
- 8 strawberries, hulled and finely chopped
- 20g rolled oats, to scatter
- extra rapadura sugar, to sprinkle
- Heat oven to 180C (350F).
- Line ten holes of a twelve hole standard muffin pan with paper cases.
- Place spelt flour, coconut flour, sugar, baking powder, cinnamon, mixed spice, salt, vanilla and lemon zest in a large bowl. Toss gently to combine.
- In a medium bowl, lightly beat the eggs with a balloon whisk. Add butter and water. Whisk until smooth.
- Add the wet mix to the dry mix. Mix gently using a wooden spoon. Add apple and half of the strawberries. Mix gently until just combined.
- Spoon muffin batter equally into the paper cases. Top with remaining strawberries. Scatter oats and top with a sprinkling of rapadura sugar.
- Bake in the oven for 30 minutes until cooked through and well risen. Remove from oven and cool on wire racks.
- Muffins can be eaten warm with a dollop of butter. They can also be frozen for up to one month. They will keep in an air tight container in the fridge for up to 3 days.
I use a conventional oven setting. For fan-forced ovens, reduce oven temp to 160C.