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🍰 Crunchy Apple Hazelnut Muffins

265 kcal · 30 min · 4 servings

Ingredients

• 400 g Apples (2 Apples)
• 1 tbsp Lemon juice
• 150 g Hazelnut kernels
• 250 g Spelt whole wheat flour
• 2 tsp Baking powder
• 1 tsp Baking soda
• 2 tsp Cinnamon
• 50 g Medjool Dates (5 Medjool Dates)
• 0.5 Vanilla pod
• 1 Egg
• 225 g Apple sauce (unsweetened)
• 80 ml Rapeseed oil
• 100 ml Buttermilk

Instructions

1. 1. Wash the apples thoroughly.
2. 2. Cut the apples into quarters and remove the core.
3. 3. Dice the fruit flesh into small cubes.
4. 4. Mix the apple cubes immediately with the lemon juice to prevent browning.
5. 5. Roughly chop the hazelnuts.
6. 6. Line the cups of a muffin tin with paper liners.
7. 7. In a bowl, mix the flour, baking powder, baking soda, and cinnamon.
8. 8. Puree the dates into a smooth mixture.
9. 9. Cut the vanilla pod lengthwise.
10. 10. Scrape out the vanilla seeds with the back of a knife.
11. 11. Whisk the egg in a second bowl.
12. 12. Add the apple puree, oil, vanilla seeds, date mixture, and buttermilk.
13. 13. Stir the wet mixture well.
14. 14. Add the flour mixture, apple cubes, and half of the hazelnuts.
15. 15. Stir the batter briefly until everything is moist.
16. 16. Fill the batter into the prepared liners.
17. 17. Sprinkle the remaining hazelnuts over the muffins.
18. 18. Preheat the oven to 200 degrees Celsius conventional heat.
19. 19. Bake the muffins for about 25 minutes until golden brown.
20. 20. Check for doneness using a wooden skewer.
21. 21. Remove the baking tray from the oven.
22. 22. Let the muffins cool in the tin for about 10 minutes.
23. 23. Carefully remove the muffins from the tin.
24. 24. Let them cool completely on a wire rack.

Nutrition per serving

• kcal: 265
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 25 g