These apple cakes are super easy and simple to make without any refined sugar. The juiciness of the apples packs these cakes with lots of nutrition and taste.
Make a great snack on their own, great for breakfast or the lunch box. Adults and kids just love them!
50g organic grass fed unsalted butter, melted
1 tsp vanilla extract
2 tbsp organic honey
100g spelt flour
100g almond flour (100g ground almonds)
75g walnuts, roughly chopped
2 tsp baking powder
2 tsp cinnamon
3 apples, skin left on, diced plus one apple, thinly sliced for decoration
Preheat the oven to 180ºC/350ºF/gas 4.
Line a 12 muffin tin with muffin papers or use silicon mini loaf baking trays.
Whisk together the eggs, honey, yoghurt, melted butter and vanilla extract in a large mixing bowl.
Add the sifted spelt and almond flour, baking powder, cinnamon and walnuts. Mix until just combined. Fold through the diced apple.
Spoon the mixture into the prepared tins and top each with a slice of apple.
Bake for 12-15 minutes or until golden and cooked. To test if they are cooked, insert a skewer.
Leave to cool in the tin for 10 minutes before removing the muffins and cooling on a wire rack.
* Store extras in an airtight container for 3 days although I can assure you they won’t stick around for long
** Alternatively freeze for up to 3 months