Apple Hazelnut Muffins

Ingredients

• 400 g Apples (2 medium)
• 1 tbsp Lemon Juice
• 150 g Hazelnuts
• 250 g Whole wheat spelt flour
• 2 tsp Baking powder
• 1 tsp Baking Soda
• 2 tsp Cinnamon
• 50 g Medjool dates (5 dates)
• 0.5 Vanilla pod
• 1 egg
• 225 g Applesauce (unsweetened)
• 80 ml Rapeseed oil
• 100 ml Buttermilk

Instructions

1. 1.

   Wash the apples, quarter them, remove the core, dice them finely and mix with the lemon juice. Roughly chop the nuts. Line the indentations of a muffin tin with paper cups.

2. 2.

   In a bowl, mix the flour, baking powder, baking soda and cinnamon. Puree the dates. Cut the vanilla pod lengthwise and scrape out the seeds. In another bowl, whisk the egg, add applesauce, oil, vanilla seeds, date puree and buttermilk and mix well. Then add the flour mixture, apple cubes and half of the hazelnuts and mix briefly until all ingredients are moist.

3. 3.

   Fill the molds with batter and sprinkle with the remaining nuts. Bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for approx. 25 minutes until golden brown (toothpick test). Remove from the oven, let cool in the tin for about 10 minutes, then remove and let cool on a wire rack.