It’s winter and there’s nothing better than waking up on a Sunday morning to a warm drink (yes coffee included!) and a toasty muffin. These can be made gluten free, I have made them both ways and while the muffins with wholemeal flour are a little fluffier, the gluten free works well and both are sweet and wholesome.

You Need;

1/2 cup coconut flour
1/2 cup wholemeal flour OR gluten free flour
3 granny smith apples, blended/finely diced with peels on
6-8 medjool dates – chopped
2 free range eggs
3TBsp coconut oil – melted, plus extra if you are using to grease muffin tray
3TBsp raw honey
1/2 cup rice/almond/oat milk
1tsp cinnamon
1tsp baking powder

To Prepare;

Preheat oven to 180 degrees. Mix flours, baking powder and cinnamon together, then add in your mushy apples. In a separate bowl mix eggs, milk and melted oil together and stir into the dry mix. Add honey and dates. Place into muffin tray – either in muffin wrappers or grease with coconut oil. Bake for approx 25 minutes, your muffins should be golden on the outside and soft inside. Sit down with a good book and warm cuppa and enjoy!