2heaped teaspoons (2heaped teaspoons )baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
3(3 )apples, cored and diced (around 700 g/24 oz in total)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, cinnamon, salt and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Add the apples and carefully stir in.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
*You can alternatively use almond flour.I prefer the apple chunks in these muffins to be tender but still have a little bite, so I decided not to cook them first before adding to the mixture. And I didn't peel them because I love how the skins add little pops of colour, and this also makes them healthier and easier!However, if you have any problems with any of the above and prefer your apples to be super soft and silky, you can always peel the apples and cook them in a pan beforehand.