This is another case of trying to come up with a muffin recipe using what I had in my kitchen — this weekend was Pentecost, and stores in Norway have been closed. They turned out very tasty, but they do fall apart a bit, on account of the apple chunks I believe. It might not happen if you grate the apple, but I really liked the soft apple chunks in there.
The coconut flavor is very subtle. I didn’t use all coconut milk because of all the saturated fat, but with the low fat coconut milk that might work well.
In fact these remind me a lot of my mother’s chunky apple cake, which is spiced with cardamom. Mmmm, I should make that too one of these days!
- 1/2 cup whole wheat flour
- 3/4 cup white flour
- 3/4 cup quick oats whizzed in the food processor (I like to do this, so they’re not so chunky)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 cup sugar
- 1 1/2 tsp cardamom
- 1 apple, skin on, chopped in small cubes
- 3 tbsp canola oil
- 1/4 cup apple sauce
- 1/2 cup coconut milk
- 1/2 cup soy milk (I used the vanilla kind)
Mix the dry ingredients, add the apple, then add the wet ingredients.
Pour into a muffin tin, bake at 180C for about 15-20 minutes.