These muffins combine the comforting, classic autumn dessert flavours of apple & blackberry crumble. They can be eaten hot or cold and because they contain healthy ingredients, can even be enjoyed as a grab & go breakfast option.
Three great health benefits: beneficial for heart health, good source of fibre, anti-inflammatory
Makes 12
Store in an airtight container
Ingredients:
For the muffins:
300g buckwheat flour
1 tsp gluten free baking powder
150g coconut sugar
3 apples, peeled and grated (I used Braeburn)
325g blackberries (fresh or frozen)
300ml almond milk
2 tsp ground cinnamon
Pinch of sea salt
For the crumble topping:
25g gluten free oats
25g pecan nuts, chopped
25g coconut sugar
Method:
1) Preheat oven to 180 degrees C.
2) Line the cups of a 12 cup muffin pan with paper muffin cases.
3) In a large mixing bowl, combine all of the muffin ingredients.
4) In a medium mixing bowl, combine the oats, pecans and coconut sugar to make a crumble.
5) Pour the muffin "batter" into the muffin tin, ensuring each cup is filled with an equal amount of the mixture. Spoon the crumble mixture on top of each cup of muffin batter, again ensuring that each receives an equal amount.
6) Bake for 35 minutes until cooked through.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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