Honey & Apple Pecan Muffins
You simply can’t beat the taste of homemade muffins – and not only are these apple and pecan one’s gluten and dairy free BUT they will also fill your kitchen with the most delicious sweet and spicy aroma as they bake. Perfect to compliment a hot drink or as breakfast on the run!
- 2 large eggs
- 150 ml rapeseed oil
- 50 ml warm water
- 150 ml runny honey
- 1 tsp vanilla bean paste or seeds from 1 whole vanilla pod
- 250 g rice flour sifted (gluten-free, I recommend Doves Farm) – alternatively you can use plain flour (gluten-free if required)
- 100 g coconut sugar
- 1 tsp baking powder gluten-free
- 1 tsp bicarbonate soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 2 pinches sea salt or pink Himalayan salt
- 50 g pecans chopped
- 2 Pink Lady eating apples peeled, cored and grated (These are optional and the muffins taste just as delicious without)
- 100 g pecans chopped
- 60 ml runny honey
- Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
- Line a 12-hole muffin tray with regular or tulip muffin cases (the latter are available on Amazon or from kitchenware shops).
- In a large bowl whisk the eggs then add the 150ml honey, warm water, oil, vanilla bean paste or seeds (from a vanilla pod) and whisk until smooth and thoroughly combined.
- Add the sifted rice flour, coconut sugar, baking powder, bicarbonate of soda, ground ginger, ground cinnamon and salt to your wet ingredients and mix with a wooden spoon until just combined. Add the grated apple, into the mixture.
- Spoon or pipe the mixture into the muffin cases and sprinkle over the remaining chopped pecans.
- Bake in a pre-heated oven for 25 minutes, or until an inserted toothpick or cake tester comes out clean.
- When the muffins are cooked, remove from the oven and drizzle 60ml honey over the top of them, then leave to cool for 10 minutes in the muffin tray, before removing to a wire rack for further cooling.
- Either eat straight away – they are delicious warm – or cover with foil to keep them moist (the flavors will improve after a day or two, so they’re perfect for making in advance).
LISA’S TIP – Whilst the pecan nuts are delicious in these muffins, you can use any other sort of nut you have at hand – walnuts and almonds work particularly well! I’ve used Pink Lady apples as I find them ideal for baking because of their superior flavour and firm texture but you can use any other type of apple. I’ve used a neutral flavor honey here but flavored ones (or even maple syrup) would be equally delicious I’ll often grab one of these for my breakfast – especially if I’m on the go – and they are perfect to see you through until lunch