Next week our little people to go back to school – cannot believe that our beloved holidays are already at an end! Of course with school comes lunchboxes …. and this year we have 3 at full time school. Eek!! That’s a lot of pre-made snacks every week!
I created these muffins to use the produce we had growing well in our garden – apples and pumpkins. I love that they are loaded with fibre and whole foods and that their sweetness comes from fruits. They are soft and fragrant and a massive hit with my kids – I know there will be smiles and satisfied tummies when they open their lunchboxes 🙂
- 1/2 cup unsweetened applesauce*
- 1/2 cup mashed pumpkin
- 1/2 cup milk of choice (vanilla almond is fabulous here)
- 3 tbsp aquafaba OR 1 whole egg
- 1 teaspoon vanilla bean paste
- 70g vegan butter or tasteless coconut oil, melted
- 4 medjool dates, pitted (or 4 tsp of my date paste)
- 1 cup rolled oats
- 3/4 cup wholemeal spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 tsp ginger
- pinch salt
*To make my apple sauce I just core my apples and cut them into quarters (don’t peel – keep the benefit of the skin’s nutrients!) and steam them until soft with a little bit of water and a pinch of cinnamon and then blend or process until you reach the consistency you like. (Speed 2, Steam Temp for about 10-12 minutes, then turn off temperature and increase speed gradually up to 6). I make it in bulk and store it in reusable squeezy pouches in the freezer.
Blitz the oats until you have a rough flour (Speed 8, 6 seconds). Add to all other dry ingredients and whisk to combine (Speed 4, 6 seconds)
Place all wet ingredients, including dates into a blender/processor and process until smooth (Speed 4 whilst you drop the dates in then gradually up to speed 7 for about 20 seconds).
Pour the wet ingredients into the centre of the dry ingredients and gently fold through until all combined (Speed 4, 8 seconds, scrape down and repeat)
Put a spoonful of mixture into a lined muffin pan and place into a preheated oven for about 20 mins or until a inserted skewer comes out clean.
Makes about 15 …. or apparently fewer if you turn your back for too long and your little people can’t wait!!!
These freeze and defrost well.
P.S. I haven’t made a gluten free version of these ones yet, but try replacing the flour with equal quantities of a good GF flour mix and replacing the oats with 1/2 cup almond meal and 1/2 cup rolled quinoa.