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Makes
16 muffins
Author Notes
More than one friend had mentioned their surplus of apples from fall apple-picking adventures. I made Ottolenghi’s carrot apple pecan muffins twice in one week, and then the idea for this vegan and chocolate muffin just sprouted. It only took two tries to get the texture right. It’s a simple and rewarding recipe. —dagmaraelza
Ingredients
200 grams
all-purpose flour
75 grams
cocoa powder
1 teaspoon
baking soda
100 grams
natural almond flour
30 grams
flaxseed meal
1/2 teaspoon
salt
150 grams
sugar
1 teaspoon
vanilla bean paste
1 tablespoon
apple cider vinegar
6 tablespoons
canola oil blend
350 milliliters
fig juice
120 grams
grated granny smith apple
Directions
- Preheat oven to 350˚ F. Grate the apple, using the smaller, rectangular holes on a box grater.
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In a large mixing bowl, sift together flour, cocoa powder, and baking soda.
- Add almond flour, flaxseed meal, salt, and sugar. Mix.
- Make three indentations in the dry ingredients. Pour the vanilla into one, the oil into another, and the vinegar into the third. Mix.
- Pour the fig juice over the top and mix again.
- Fold in the grated apple.
- Fill medium sized baking cups with 70 g batter each, leaving 1/4 inch space at the top. Do not overfill. Bake for 22 minutes.
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