Apple and poppyseed muffins

I hope you enjoy these as much as we did. These make a great, hearty breakfast and the ground almonds and eggs mean you’ve got a bit of protein to keep you going throughout the morning xx

Ingredients
2 eggs
125 ml rapeseed/ light olive oil or 125g melted butter or coconut oil
250 ml milk (normal milk or plant-based milk) OR 150 ml milk and 100 ml natural yoghurt
2 tsp vanilla extract
50ml maple syrup or 50g coconut sugar
150g of ground almonds
150g of buckwheat flour
100g oat flour (I just whizz oat flour in the blender)
2 tsp baking powder
1tsp bicarbonate of soda
½ tsp salt
2 tsp cinnamon
3 medium-sized cooking apples, peeled cored (half finely chopped and half grated)
1 tbsp poppy seeds

Method
Preheat the oven to 200°C (Gas Mark 6/ 400°F). Place the egg, oil, milk, vanilla essence and sugar/ syrup in a mixing bowl and beat together until the sugar has dissolved.
In another large bowl, thoroughly mix the flours, cinnamon, baking powder, bicarbonate of soda and salt. Stir the apple and poppyseed through. Sprinkle with poppyseeds/ oats/ any other seeds you’ve got.
Fill a muffin tray with approximately two-thirds of the muffin mixture. Bake the muffins for 20 -25 minutes or until cooked through.