APPLE CINNAMON CRUMBLE MUFFINS

10 muffins, 1 hour chill time, 20-minute bake time

INGREDIENTS

Flax mixture

• 2 1/2 tbsp ground flaxseed

• 6 tbsp water

Dry ingredients

• 3/4 cup + 2 Tbsp gluten-free all-purpose flour (without xanthan gum: see note below)

• 2 1/2 tbsp almond flour

• 5 tbsp arrowroot starch/ flour

• 2 1/4 tsp baking powder

• 3/4 tsp ground cinnamon

• 1/4 tsp ground cardamom

• 1/8 tsp ground nutmeg, optional

• 1/2 tsp fine salt

Wet ingredients

• 3 tbsp or 1/4 cup organic cane sugar

• 1 tsp maple syrup

• 1/4 cup plain whole-milk yogurt

• 2 tsp vanilla extract

• 5 Tbsp ghee, melted and cooled

Fruit

• 1/2 cup + 2 tbsp peeled apple, finely diced

• 3 or 4 soft Medjool dates, finely chopped, pits removed

Crumble

• 1/4 cup + 2 tbsp almond flour

• 1 tbsp + 2 tsp ghee, cool and soft

• 1 tbsp organic cane sugar

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cardamom

• Pinch of fine salt

• 1 Tbsp + 1 tsp finely chopped walnuts, optional

DIRECTIONS

1. Make the flax mixture: Stir together the ground flaxseed and water. Let sit for 10 minutes until thickened.

2. Prepare the dry ingredients: Whisk together the GF flour, almond flour, arrowroot, baking powder, cinnamon, cardamom, nutmeg, and salt.

3. Mix the wet ingredients: Whisk the flax mixture, cane sugar, and maple syrup vigorously for 1–2 minutes. Whisk in the yogurt and vanilla.

4. Combine: Gently fold the dry ingredients into the wet ingredients just until incorporated.

5. Add the ghee: Slowly drizzle in the melted, cooled ghee while gently mixing until incorporated.

6. Add the fruit: Fold in the diced apple and chopped dates.

7. Rest: Cover and refrigerate the batter for 1 hour.

8. Make the crumble: Combine the almond flour, cane sugar, cinnamon, cardamom and salt. Add the soft ghee and rub together with your fingertips until coarse crumbs form. Fold in the walnuts, if using. Refrigerate until ready to bake.

9. Preheat: Preheat the oven to 400°F and line 10 cups of a standard muffin pan.

10. Fill: Divide the chilled batter evenly among the 10 muffin cups, filling each about ¾ full. Avoid vigorously stirring the rested batter.

11. Top: Sprinkle the cold crumble evenly over each muffin without pressing it into the batter.

12. Bake: Place the muffins in the oven and immediately reduce the temperature to 350°F. Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted into the crumb comes out without wet batter.

13. Cool: Cool in the pan for 10 minutes, then transfer to a cooling rack. Enjoy warm :).
    

#kidfriendly #fall #winter #vata #pitta

Notes

• Just a really delicious fall muffin made in a sattvic way (harmonizing to the body and mind and generally balancing to all body types).

• A base muffin batter typically involves whipping eggs with sugar and then slowly adding the other ingredients. This creates a light and fluffy aerated muffin. But, we are using flax eggs in this recipe for a few reasons. First off, eggs are expensive. I personally would rather eat them than put them in a baked good, especially as a mom with a toddler who loves eggs. Second, eggs are not sattvic. We prioritize sattvic cooking in Ayurveda. Sattvic cooking respects the energetics of food. Some food can lead to anxious, irritable, angry energy and some food can lead to depressed, sad, and lethargic energy. Foods that are sattvic lead to a harmonized energy, where you feel more calm, at peace, centered, yet alert and able to get things done. So, eggs are not "bad" but I like to keep food as sattvic as possible in today's world, wouldn't you?

• Using a GF flour blend with xanthan gum: Replace the 3/4 cup + 2 Tbsp GF flour with the same amount of a gluten-free all-purpose blend that contains xanthan gum. Keep the almond flour and arrowroot the same. For a softer crumb, you can reduce the flax slightly to 2 Tbsp ground flax + 5 Tbsp water, since the xanthan provides additional binding. The batter may be slightly thicker depending on the flour blend.

• Using eggs instead of flax: Omit the 2 1/2 tbsp ground flaxseed + 6 tbsp water and use 2 large eggs instead. Whip the eggs with the cane sugar and maple syrup until pale, thick and aerated, then mix in the yogurt and vanilla and continue with the recipe as written. Fold in the dry ingredients gently to preserve the air you've incorporated, then slowly stream in the melted ghee. And make sure you mix the dough after it has rested/ before you put it in the muffin tins or it will rise too much. This version should produce a lighter, airier muffin with more lift, closer to the traditional method that inspired the recipe.