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Seasonal Muffins -Apple and Feijoa-

These muffins are so versatile and adjustable to your needs that in this recipe I'm giving you a flexible and adaptable options to choose as it fits.


Spring: Rhubarb

Summer: Cherries, Strawberries, Apricots, Blueberries, Mangoes...

Autumn: Apples, Feijoas, (New Zealand), Pumpkin, Nectarines

Winter: Pears, Quince, Bananas or any packed fruit in the frozen isle


2 tbsp chia seeds

1/2 cup milk (dairy, oat, almond, coconut, etc...)

1/2 cup unsweetened coconut

1 1/2 cups white spelt flour (or all purpose)

1 tbsp baking powder

1/2 cup almond meal

Zest of 1 orange

1/2 cup fresh orange juice

1/3 cup coconut oil, melted

1/3 cup maple syrup (or brown rice syrup or golden syrup)

2 tbsp honey (can be substituted with golden or brown rice syrup)

1 tbsp vanilla extract

1 cup fruit, diced


Preheat oven at 180C degrees. Line a 12 x muffin tin with paper liners or grease and dust with same type of flour you are using.

Mix chia seeds with milk and set aside for 10 minutes approximately or until thick.

In a medium size bowl mix coconut, spelt flour, baking powder and almond meal. Whisk to combine, breaking up any lumps.

Add orange zest, orange juice, coconut oil, maple syrup, honey, vanilla and chia seed mixture to dry ingredients and mix with a rubber spatula. Add fruit of choice and stir briefly.

Spoon batter into lined muffin tin filling all the way to the top and bake for 30-35 minutes until a toothpick inserted in the middle comes out clean.

Remove from the oven and cool down for 10 minutes.



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