Apple, pumpkin and oat muffins

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 🙂

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  • 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)

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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.

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Makes about 15 …. or apparently fewer if you turn your back for too long and your little people can’t wait!!!

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These freeze and defrost well.

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Enjoy 🙂

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.

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