You can actually have perfectly spiced muffins for breakfast
Imagine the smell of delicious healthy muffins to start your day! Yes, you can actually have perfectly spiced muffins for breakfast! Why not?! These are soft and squishy gingerbread muffins with a hint of mixed spice and a centre full of apple chunks! Yes please! It makes a change to porridge (although I do love porridge)!
The Spiced Muffins recipe
I have tried to keep the recipe as simple as possible, whilst making it bursting with flavour! You will need plain flour (or gluten free), baking powder, milk of choice and ground linseeds (or other egg replacer) as the main base. Then for the flavouring soft sticky dates, ground ginger, mixed spice and a pinch of salt. Homemade apple compote goes in the centre of the muffin and any type of eating apple is suitable along with a pinch of cinnamon. Let’s check out the recipe.
Deliciously spiced gingerbread muffins with a hidden apple centre.
- Filling Ingredients
- 1 eating apple peeled, cored and chopped
- 1/2 cup water as required to cover apple
- 1/4 teaspoon cinnamon
- Muffin Batter Ingredients
- 100 g plain flour gluten free if required
- 200 ml milk I used unsweetened bottled oat milk
- 2 teaspoons baking powder gluten free if required
- 4 teaspoons ground linseed (or sub 1 egg replacer of choice)
- 50 g soft dates (destoned weight) chopped (approx 5-6 dates)
- 2 teaspoons ground ginger
- 1/4 teaspoon mixed spice
- pinch of salt
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Start by preparing your apple compote. Put the chopped apple in a saucepan with the water and cinnamon. Cover and cook for 10 minutes. Check regularly to ensure you have enough water. Remove the lid and allow to cool. You can make a larger batch to keep in the fridge for a week and use it to top yogurt or make into a quick and easy crumble with some granola or toasted muesli.
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Put all of the batter ingredients in a blender or food processor and pulse until smooth (the dates can be a bit chunky).
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Spoon half of the mixture into 8 individual cake cases ensuring the bottom of the cases are covered.
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Add a teaspoon of apples on top of the batter in each cake case, trying to keep it in the centre (rather than touching the sides).
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Spoon the remaining batter on top of the apples, completely covering them and ensuring there is batter all around the edges (rather than apple) so the apple is concealed.
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Bake on the middle shelf of a preheated oven at Gas Mark 5 (375f / 190c) for 20 minutes. The muffins should have risen slightly, be slightly firm to the touch and golden brown in colour.
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You should be able to remove the cases as soon as they are cool enough to handle.
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Enjoy!
Alternatively, use the batter to make pancakes and serve with the apples.
What do I need?
Hopefully you already have everything you need to make these, but just in case, here are a few items you might find useful for this recipe. I love my silicon cake cases and use them all the time and would definitely recommend the investment. We do receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
How to serve your muffins
These are delicious just to eat as they are, with your favourite morning cuppa whilst you catch up on the days news! If you really want to, you could make some icing or frosting to go on top, but I prefer them without. I have added a spoonful of natural yogurt and some extra apple to go with mine though. I would serve these for breakfast, or if you like, as a snack, or for afternoon tea! These are also easy to wrap up and take with you for a mid walk or post run snack!
Are the muffins easy to store?
The muffins should keep for up to 3 days in the fridge (I would warm them slightly before eating). Alternatively, you can label, date and freeze these for up to 3 months.
Sharing
I love seeing your creations and interpretations of my recipes! Please share my recipes and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below and let me know what you think of these breakfast muffins and if you would eat yours for breakfast, or just for snack? I would love to hear what you’d like me to make next?
Speak soon
Laurena x
