These delicious and fresh tasting muffins make a great grab and go if you miss breakfast and a perfect “something not too sweet” during the day.
The pineapple taste is not at all overwhelming but you get the taste of lovely pieces throughout as you enjoy the muffins. Using tinned pineapple means you can bring sunshine to your kitchen any time of the year!
You can leave the muffins as is but I thought it would be nice to make a little drizzle using some of the reserved pineapple juice and to top the muffins with pieces of pineapple before baking.
These flourless Chocolate Chip Muffins are high in protein and bursting with delicious chocolate chips. You may not think they’re healthy because they’re muffins, but they absolutely are healthier than a regular muffin. I use no refined sugars and made them Dairy Free too. They are Vegetarian also and can be made suitable for Vegans by using your favourite egg replacer – 1 tbsp chia / flax seed mixed with 2 tbsp water, mix and leave for 5/10 mins to become a gel like consistency = 1 egg.
You can of course use regular oats, protein powder and chocolate chips if you don’t follow a particular diet so everyone can enjoy these delicious, soft muffins. A great grab and go healthy option for everyone!
One more bonus is you need no special equipment to make these muffins. No electric mixer or stand mixer, just a whisk and a large spoon.
There’s something about the two words, spice and apple, that always catch my attention. They conjure up warm, comforting memories and I know I always have apples in the fridge so can usually make the recipe without too much trouble. Adding a mixture of some favourite spices just adds to the appeal of this recipe.
I have a wonderful tin from Nordic Ware and used it to make these mini apple shaped cakes but as I know it’s not a common tin to have, I made some in traditional muffin cases to make sure they also work that way too and yes, I can confirm they are perfect made in muffin cases.
The recipe is adapted from an original Nordic Ware one and has been converted from US measurements to metric with a few tweaks. I also used a plant based butter substitute in place of traditional butter but that’s up to you.
For a healthy muffin recipe, these gingerbread bites of deliciousness are so light and fluffy that you’re not sure really … could they be healthy … and the answer is absolutely!
They benefit from the addition of some warm, fragrant spices and treacle and can be made in about half an hour. Perfect for breakfast or a treat with a cuppa. The smell in the house while these are baking will bring everyone to the kitchen.
I’ve written both the regular and gluten free options below so everyone can enjoy these delicious muffins. To make these muffins Dairy Free, sub the greek yoghurt with a soy or almond plant based yoghurt. Ticking all the boxes right there!
A very simple and quick recipe which can be made in about 5 minutes. I know I say that about lots of recipes, but I really mean it this time!
As there’s no butter (ie: fat) in this recipe, they are best eaten on the day or next day. You can pop them in the microwave for a few seconds after that if you want.
There are lots of things that help make these muffins a perfect choice for breakfast or to fill that “hungry” gap we all get throughout the day.
Firstly it uses oats instead of flour which makes them a healthier option as oats are complex carbohydrates and have a slow release of energy.
You can turn them into gluten free muffins by substituting the oats and baking powder.
They are sweetened with honey instead of processed sugar or an artificial sweetener and this type of non processed sugar again releases energy slower and if you use local honey it can help with allergy problems.
There’s no butter or oil in these muffins and I replaced the milk with almond milk so they are dairy free.
So what’s stopping you!!