2large green or red apples, pureed (approx. 1 cup of puree)
1cupoats
½cupwalnuts, roughly chopped
¼cupcooked kumara, pureed
¼cupalmond butter
2Tbsprice malt syrup, maple syrup, or honey
2Tbspshredded coconut
2Tbspchia seeds
2tspground cinnamon
1tspvanilla extract
1tspbaking powder
¼tspsea salt
Topping
1Tbspoats
1tsprice malt syrup, maple syrup, or honey
2Tbsproughly chopped walnuts
1tspcoconut oil, softened
Pinch of cinnamon
Instructions
Preheat oven to 180°C and line a 12-hole muffin tin.
Add all muffin ingredients into a food processor and blend until you form a smooth mixture.
Divide mixture amongst the muffin holes.
To make the topping, add the topping ingredients into a small bowl. Using your fingers, combine the mixture until crumbly. Sprinkle evenly on top of the muffin mixture.
Bake for 15 minutes or until a knife comes out clean. Once cooked, allow to cool slightly before eating
Notes
TIPIf freezing, wait until cool then wrap well. Will last up to 2 months frozen.