Rhubarb and Bramley Apple Muffins

In catering you tend to get some very specific dietary requests, and we often get asked to make things that are vegan, and gluten free. Not always the easiest thing to do!

I got inspired to create these by the abundance of Bramley apples sitting in my flat, courtesy of Mackle Apple, and also the beautiful rhubarb that is now coming into season. I can't walk past it in the supermarket without buying some.. it's so delicious and such a versatile ingredient. Not least of all it makes delicious puddings! If you can't get bramleys where you are, any good tart apple will do (Granny Smith in the USA).. but bramleys are by far the best.

This recipe is for all you vegans out there, and for those that can't have gluten, but also for anyone who wants a healthy pick me up when they are in need of a sweet treat. I am adding measurements for those in America who use cups, as I've had a request to do that.

Rhubarb and Bramley Apple Muffins
Makes 9

240g/1 cup apple sauce, unsweetend (see note)
100g/1/2 cup raw unrefined sugar, plus extra for sprinkling on top
1 tsp vanilla extract
1 tsp coconut oil
140g/1.25 cups oat flour (you can buy it or simply place your gluten free oats in a food processor and pulse until it turns to a flour consistency)
2 tsp baking powder (if you are making this for a gluten free person, check your baking powder is suitable, not all of them are)
1/2 tsp bicarbonate of soda
1/2 tsp salt
130g/1+1/3 cup rhubarb, cut into 1/2 cm pieces
gluten free oats for sprinkling on top

Heat the oven to 180C/350F.
Put the apple sauce, sugar, vanilla extract, and coconut oil into a bowl and stir to allow the sugar to dissolve.

In another bowl add the oat flour, baking powder, bicarbonate of soda, and salt, and whisk to combine. Add the apple sauce mix to the dry ingredients and stir until just combined. Then add the rhubarb and mix.

Divide equally into 9 muffin cases and then top with a sprinkling of raw cane sugar and some oats. Place in the oven on the middle shelf for about 30-35 minutes until golden brown and a skewer inserted into a muffin comes out clean.

Uncooked ready to go in the oven

Allow to cool on a wire rack then tuck in! Or for those that can't wait until cool, they are delicious served warm with a dollop of Greek yoghurt on the side (not for our vegan friends unfortunately!).

Ready to eat...

*Note*--I made my apple sauce from my beautiful bramleys. Simply cut up into pieces, discarding the core (no need to peel as you will sieve it later) and place into a saucepan with a splash of water. With the heat on low, allow the apples to cook down until they have turned to a pulp, can take up to 45 minutes. Then pass through a sieve. I used two large bramleys which gave me enough sauce for this recipe, and make sure you don't sweeten it. The leftover sauce I sweetened slightly to keep in the fridge and have with my breakfasts this week.