Apple and seed Christmas muffins

Sometimes, simple ingredients create a stunning taste if they are managed nicely and with love. I made these, not sure whether this recipe would work. Flax seeds instead of eggs, apples for moisture, and nuts and pumpkin seeds for texture. Simple ingredients but such a sumptuous flavor.

Ingredients

3 tbsp (30 grams) Seeberger flax seeds
12 tbsp water
120 ml grape seed oil
180 ml almond or hazelnut milk
100 g honey
100 g date syrup
220 g whole grain flour
1,5 tsp baking powder
0.5 tsp baking soda
pinch of sea salt
1,5 tsp cinnamon
1 tsp ginger powder
60 g Seeberger pumpkin seeds
20 g black sesame seeds
170 g apples, cut into smallish pieces
50 g Seeberger hazelnuts or almonds, roughly chopped

Prepare

Preheat the oven to 190°. Place paper muffin liners into 12 muffin cups or oil the cups with oil. Place flax seeds and water into a blender and blitz until they obtain a creamy, even texture. Add oil, milk, honey, date syrup, and mix, In another bowl, mix flour, baking soda and powder, cinnamon, ginger, and sea salt. 

Gradually add the wet ingredients to the dry ingredients and mix just until incorporated – don’t over mix. Add the apple, sesame, pumpkin seeds, and nuts. Pour batter in the prepared muffin tin, place in the oven (one level below the center), and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. When done, remove and cool 5 minutes in the pan. Transfer to a cooling rack. Cool completely.

Decorate with dried fruits, vegan cream, or a vegan gingerbread star. Serve. 

Recipe and pictures: Signe Meirane
In cooperation with SEEBERGER
Camera: Sony Alpha 7s