Apple Muffins with Walnuts, Cinnamon and Zante Currants

Apple Muffins with Walnuts, Cinnamon and Zante Currants. Photo and recipe by That Healthy Kitchen

I know these muffins are actually more like an autumn recipe, but since apples are practically available year round nowadays, I will share it anyway, because they are DELICIOUS! These muffins are great to make a big batch of, as they will keep for about a week in the fridge without the topping – although I bet they won’t last that long haha.

Apple Muffins with Walnuts, Cinnamon and Zante Currants

As I already explained here, I love making food in advance, so that I don’t have to worry about it later when I’m busy. Right now I have summer holiday, so I don’t have any deadlines or things like that luckily, but I know it’s not like that for everyone. So, if you’re still busy working or studying… This recipe is for you!

Apple Muffins with Walnuts, Cinnamon and Zante Currants

I made these muffins with Zante currants, which are a variety of raisins. Compared to normal sultana’s they are much smaller and their flavor is a lot stronger, plus they are naturally seedless! I really love Zante currants, but if you don’t have them at hand, you can of course just use any other variety of raisins.

Apple Muffins with Walnuts, Cinnamon and Zante Currants

I topped these with Greek yoghurt, but you are free to leave out the topping or substitute it for another icing, so the muffins are completely vegan. Even without topping these are super tasty! Also, they keep long without a topping.

Apple Muffins with Walnuts, Cinnamon and Zante Currants

These are also great to take with you on a pick nick! Just wrap them up in some parchment paper to prevent them from drying out and you’re good to go. If you want to top them with something, like I did, I would recommend doing that just before you serve them.

Apple muffins with walnuts, cinnamon and Zante currants
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yield: 6 muffins

15 gram broken flax
about 50 ml water
200 gram oat flour
7 gram baking powder
pinch of salt
7 gram cinnamon
60 gram agave syrup
150 gram plant-based yoghurt
125 gram apple sauce
25 gram walnuts, roughly chopped
20 gram Zante currants, soaked in warm water for 15 mins
1 apple, very finely diced or the equivalent in dried apple, finely diced*

* If you have a dehydrator or low-heat oven, you can dry your apple yourself like I did. If you prefer the easy way, just get store-bought dried apples and take as much as 1 apple and chop it up.

1. Preheat your oven to 220 degrees Celcius.
2. Mix the flax and the water and set aside.
3. Mix all the dry ingredients together in a big bowl (oat flour, baking powder, salt, and cinnamon).
4. In another bowl, mix the wet ingredients (flax-water mixture, agave syrup, yoghurt, and apple sauce).
5. Now, add them together and mix well. Also stir in the walnuts, soaked Zante currants and dried apple pieces.
6. Transfer the mixture to your baking tin.
7. Bake the muffins for 5 minutes on 220 degrees Celcius. Then, turn down the heat to 180 degrees and bake them for another 15 to 20 minutes. When they are done, let them slowly cool in the oven to prevent sagging.

Nutritional information per muffin (± 132 gram)
258 kcals
6.2 gram fat
of which 0.9 gram saturated fat
44.2 gram carbohydrates
of which 8.2 gram sugar and 6.3 gram dietary fiber
7.2 gram protein

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  • Reply Sina July 25, 2015 at 16:13

    These look sooo yummy, Emma! :-) I’m starting to get really hungry when I look at your photos!

    • Reply Emma July 30, 2015 at 13:15

      Thank you so much Sina!! Wish I could send you a couple of these, they are amazing 😋

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