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Light, fluffy muffins that taste like apple pie! Topped with whipped peanut butter frosting for a divine little treat! #muffins #peanutbutter #muffinrecipe #breakfastmuffins | Recipe on thecookandhim.com

Apple & Sultana Muffins with Peanut Butter Frosting

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Quantity: 12-15 Muffins

Ingredients

  • 2 apples
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 50g coconut oil
  • 2 bananas
  • 2 eggs
  • 100g yoghurt
  • 75ml unsweetened almond milk
  • 75g honey
  • 1 tsp vanilla extract
  • 200g wholemeal flour
  • 50g rolled oats
  • 2 tblsp chia seeds
  • 2 tblsp ground flax seeds
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • handful of sultanas

optional

  • coconut sugar
  • 4 tblsp coconut oil
  • 4 oz peanut butter
  • 1/2 cup almond butter
  • 2 tblsp maple syrup
  • few roughly chopped peanuts

Instructions

  1. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Peel and core the apples and dice into small pieces (about 1 cm square).  Put into a small saucepan along with the cinnamon, nutmeg and coconut oil and cook over a gentle heat for 5-10 minutes till softened, stirring occasionally
  3. In a large bowl put the peeled bananas, broken into chunks and mash with a fork.  Using the same fork whisk in the eggs, then the yoghurt, almond milk, honey and vanilla
  4. Using a large rubber spatula stir in the flour, oats, chia and flax seeds, baking powder and bicarbonate of soda then stir in the cooked apple mixture and sultanas
  5. Put some pretty muffin cases into your muffin tin(s) and fill each one with the mixture till 3/4 full.
  6. Optional: If you're not frosting these sprinkle each one with a little coconut sugar
  7. Bake for 25 minutes till a skewer or toothpick comes out clean.  Cool in the tin for 5 minutes before transferring to a wire rack to cool completely
  8. For the frosting, melt the coconut oil in a small saucepan then whisk in the peanut butter, almond butter and maple syrup.
  9. Whisk vigorously (by hand or in a machine) for a few minutes then chill in the fridge.  Keep an eye on it - you want it set enough to pipe.  If it goes too hard, simply remove from the fridge and beat again till soft - a stand mixer with the paddle attachment is perfect for this
  10. Once the cupcakes are completely cold pipe the set mixture using a star nozzle then sprinkle on the chopped peanuts
  11. Store in an airtight container.  The frosting helps keep these muffins really soft and moist for a few days

Notes

  • I've found this recipe makes between 12-15 muffins, largely depending on the size of apples I use and how generous I am with the sultanas!
  • If the frosting is set enough to pipe before the muffins are completely cold don't leave it in the fridge, this frosting holds its shape at room temperature so simply leave on your counter till the muffins are ready
  • The muffins can be frozen unfrosted.  Just defrost for a few hours at room temperature

Recipe by The Cook & Him at https://thecookandhim.com/recipes/apple-and-sultana-muffins/