Morning tea sorted! These Apple, Cinnamon and Peanut Butter Muffins are gluten free, dairy free and refined sugar free. The perfect lunchbox snack for your little ones. For a nut free option, you can replace almond meal with sesame flour.Jump to Recipe
Our favourite way to enjoy these muffins is with a dollop of coconut yoghurt, an extra dusting of cinnamon and a drizzle of smooth peanut butter.
There are a number of different opinions when it comes to the topic of whether we should or shouldn’t snack…
Where nutrition is concerned, one size does not fit all. This point is key to our philosophy and we believe that the better we understand our individual selves; the better our physical and emotional health will be.
While our dietary requirements will vary from person to person, we do all need an abundant supply of nutrients in order for our bodies and minds to function optimally. Requirements for nutrients will differ due to variances in biochemistry, overall state of our health, age, levels of toxins, lifestyle factors such as alcohol consumption and smoking, stress levels, etc. Of course, more nutrients are required during pregnancy, rapid growth such as infancy and adolescence and during convalescence.
The same applies when it comes to choosing whether or not to snack. It is always contextual and ideally there should be an intuitive aspect. Research is conflicting, probably as a result of not always considering context, such as individual metabolic differences, the amount of exercise the individual does, body composition (ie muscle mass v fat mass), blood sugar regulation and importantly, the type of snack. In order for snacking to be beneficial, the snack needs to have a good quantity of protein, healthy fats and fibre, as well as a range of micronutrients. Pic’s Peanut Butter ticks all of these boxes and in fact, the Hi Oleic acid concentration in Pic’s PB may assist with weight management by helping to signal satiety, via the endocannabinoid response. The higher circulating compound, oleoylethanolamine (OEA), which occurs after consuming high oleic acid foods, was shown to reduce calorie intake at subsequent meals.
What does apply to everyone though is that waiting until we are ravenously hungry is not a good idea. This can diminish our judgement, leading us to reach for a fast sugar ‘fix’ and tends to result in overeating. When we reach for sugary snacks, the quickly absorbed glucose high is followed by a crash. High sugar snacks also leave you craving more, whereas choosing nutrient rich foods, that are high in protein and healthy fats will leave you feeling nourished and satisfied.
We’ll take that as reason to snack on these delicious Apple, Cinnamon and Peanut Butter muffins!
apple, cinnamon & Peanut butter muffins
197 kcal per serve
2 cup almond meal
2 tsp cinnamon (+ extra to serve)
1 tsp baking powder
2 organic eggs
1/4 cup oat milk or plant based milk of choice
1/4 cup maple syrup
2-3 tbsp peanut butter (+ extra to serve)
3 green apples, peeled, sliced and lightly poached
30 grams flaked almonds
Coconut yoghurt, to serve (optional)
Combine almond meal, cinnamon and baking powder in a mixing bowl, mix well.
- In a seperate bowl, whisk eggs, milk, maple syrup and peanut butter until well combined.
- Create a well in the centre of the dry mixture and gradually add wet ingredients, stirring constantly.
- Add poached apple, reserving enough slices to place on top of muffin batter.
- Spoon evenly into cupcake cases, top with apple slice and flaked almonds.
- Bake for approximately 20 minutes.
- Serve warm with coconut yoghurt, extra peanut butter and/or additional cinnamon.