When there is so much of everything already on the food market, how do you stand out? By making something so delicious and nourishing that everyone takes note! That’s exactly what the Belgium-based wife and husband team behind new muesli brand DEEMUESLI did when they came up with their two scrumptious muesli flavours. Tired of never finding organic, sugar-free, wheat-free muesli that was as delicious as it was filling, the couple took matters into their own hands and developed THE ultimate muesli worth waking up for.
Luckily for me, they asked me to create a recipe you’d love, inspired by their 100% organic vegan muesli. To help me brainstorm recipe ideas I had their original muesli every day for breakfast for a week (market research ;)) and felt like I was eating the flavours of Autumn with each and every bite - the delicate sweetness of cinnamon, mixed with crunchy hazelnuts and oats and naturally sweet dried apple pieces. REALLY DELICIOUS!
Hence I thought it would be fun (and yummy) to turn their muesli into Autumnal breakfast muffins for on the go; filled with apple sauce to make these muffins extra moist and topped with muesli for added crunch, I’m super pleased with the result and hope you’ll enjoy the muffins too.
If you want to get your hands on DEEMUESLI and try their original mix or their red mix (filled with freeze-dried summer berries), you can visit their website and buy online here. The muesli is also available in selected shops in Belgium and the UK :).
Now who’s ready for some breakfast muffins? Cool, cuz the recipe is below.
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VEGAN APPLE DEEMUESLI MUFFIN RECIPE
These muffins are super moist, with extra muesli crunch! I didn’t make them very sweet at all, staying as close to the DEEMUESLI ethos as possible, whilst still creating a muffin that would feel nourishing as well as utterly scrumptious. For my son and his friends I made a cinnamon glaze to turn these muffins into a proper treat, but please note this is NOT required and personally I feel they are at their best without the glaze ;).
Preparation Time: 15 - 20 minutes
Baking Time: 15 - 20 minutes
Makes: 12 muffins
100g plain flour
200g spelt flour
1tbs baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
50g of Original DeeMuesli
50g coconut butter, melted
200g apple sauce
75ml almond milk
1 tablespoon ground flax seeds + 3 tablespoons of water
Pre-heat the oven to 220C/425F/200Fan.
In a small bowl, mix together the ground flax seeds and water and let stand until you need to use it.
Grease a 12-cup muffin tin or line the cups with muffin cases.
Mix the flours, sugar, baking powder, bicarbonate of soda, salt, cinnamon and half of the DeeMuesli mixture in a large bowl.
In a separate bowl mix together the melted coconut butter, apple sauce, almond milk and the ground flaxseed/water mixture mentioned above. Combine briefly.
Add the wet ingredients to the dry ingredients and mix briefly until just combined.
Spoon the batter into the prepared muffin cups and divide evenly.
Sprinkle the remaining muesli on top, spreading evenly (see tips below). Bake for 15 - 20 minutes or until risen and golden. Allow to cool and enjoy with a big mug of herbal tea!
Tip 1: Please use 300gr gluten-free flour and gluten-free baking powder to keep these muffins gluten-free.
Tip 2: The dried apple, raisins and other dried fruit in the muesli go a bit toasty if sprinkled on top. Hence I ensured the dried fruit was inside the muffins and only sprinkled the oats and seeds on top of the muffin mixture.
Do you like muffins? Then why not try my vegan pumpkin muffins with chair spices? Get the recipe here.