When you’re on the run but you don’t want to end up grabbing something unhealthy to fill the hole, I find breakfast muffins are the perfect antidote to this problem! If like me, you also find it tricky to eat first thing in the morning when you wake up these are easy on the gut and sweet enough from the apples while still being low in sugar.
- Preheat the over to 200 degrees centigrade.
- Make your apple sauce, de-core and peel the apples, chop them into small pieces and add enough filtered water to just cover them, bring to the boil and then simmer until the pieces are soft and the mixture resembles sauce.
- In a bowl mix the goat’s butter with the maple syrup or coconut palm sugar, vanilla essence and set aside.
- Sieve your gluten free flour into a separate bowl, add the xanthan gum, baking soda and salt.
- Fold in the wet and dry ingredients.
- Add in the apple sauce, spoonful by spoonful.
- Line a 12-cup muffin tin with paper liners and distribute the mixture evenly between each.
- Take your apple slices and arrange them on the top of each muffin and sprinkle with coconut palm sugar.
- Bake for 20-30 minutes.
- Remove from the oven and allow to cool before serving or pop them into an airtight container ready for the week.
