Apple + Cinnamon Muffins

This Apple + Cinnamon Muffin is absolutely delicious, and one of my favourite recipes from my cookbook, Healthy Baking. It's high in protein, fibre and antioxidants, making it the perfect guilt-free treat for the whole family. Whether you're pairing it with your morning tea, enjoying for dessert, or taking with you for breakfast on the run, these muffins will deliver with each mouthful. When paired with my creamy Labnaeh frosting, these muffins will simply melt in your mouth!

INGREDIENTS

APPLE + CINNAMON MUFFINS
240g (8 1/2 oz) wholemeal spelt flour
pinch of sea salt
1/2 teaspoon ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
125ml (4 fl oz) extra virgin olive oil
1 teaspoon vanilla extract
90g (3 oz) maple syrup, raw honey, or rice malt syrup
3 organic eggs
100g (3 1/2 oz) soaked raisins
1 orange, zest and juice
2 large apples, skin on, diced
a Sprinkling of walnuts

YOGHURT FROSTING
250g (8 3/4 oz) Labneh or cream cheese
3 tablespoons organic maple syrup
1 teaspoon vanilla extract

METHOD
- Preheat your oven to 160°C fan-forced (320°F).
- Combine flour, sea salt, cinnamon, baking powder and baking soda into a large bowl.
- Add olive oil, vanilla, maple syrup, eggs, orange juice, and zest then mix through until combined.
- Fold in the apples, raisins and walnuts.
- Spoon into muffin tins - I like to use my ice-cream scoop to make it easy to portion equal amounts.
- Bake for 35 minutes or until firm to touch and cooked through.
- Remove from the oven and cool.
- Top with Yoghurt Frosting (p182 in Healthy Baking) and enjoy!