Apple & Poppy Seed Gluten-Free Muffins

MAKES ABOUT 10 MUFFINS

INGREDIENTS

•130g millet flour

•45g gluten-free oat flour

•2 tbsp coconut flour

•2 tsp aluminum-free baking powder

•45g almond flour

•2 medium eggs

•120ml almond milk

•60ml pure maple syrup

•60ml freshly squeezed orange juice

•80ml melted extra-virgin coconut oil

•1 tbsp vanilla extract

•½ tsp fine sea salt

•2 medium apples

•2 tbsp poppy seeds, plus more for sprinkling •1 tsp freshly grated nutmeg

•1 tsp ground cinnamon

METHOD

1. Preheat the oven to 375°F (190°C). Line a standard muffin pan with 10 paper liners and set aside.

2. Sift the millet flour, oat flour, coconut flour, and baking powder into a medium bowl. Add the almond flour and whisk to combine, breaking up any clumps of almond flour. Stir in the poppy seeds, nutmeg, and cinnamon.

3. Core and thinly slice one apple. Grate the other apple on the largest holes of a box grater.

4. Break the eggs into another medium bowl and whisk thoroughly, then add the almond milk, maple syrup, orange juice, coconut oil, vanilla, grated apple and salt and whisk to combine. Add the flour mixture and stir with a rubber spatula until just combined.

5. Spoon the batter into the muffin cups, then arrange the apple slices over the top of the muffins and sprinkle with the poppy seeds. Bake for 30 to 35 minutes, until a toothpick inserted in a muffin comes out clean.

6. Remove from the oven and allow the muffins to sit for 5 minutes before transferring to a wire rack to cool. Cool completely before serving. The muffins can be frozen in an airtight container for up to 3 months. Thaw at room temperature in the container they were frozen in.