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.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Breakfast, Lunchbox
Cuisine: Autumn, Nut Free
Keyword: apple baking ideas, apple muffins, apple pie muffins, apple strawberry muffins, spelt muffin recipes, strawberry muffins
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.
Notes
I use a conventional oven setting. For fan-forced ovens, reduce oven temp to 160°C.