Traditionally muffins are dense in texture inadvertently arising from their American quick bread renaissance. However, I wanted to create a muffin cupcake hybrid to insatiate my preference of wanting to eat a snack that was muffin in character and which had the moisture and soft centre of a cupcake.
I experimented with a few different flours in my search for the right balance to use and ended up with a Chestnut and Coconut blend to make these deliciously moist, soft, savoury-sweet Apple Chestnut and Zucchini Muffin Cups.
I found Chestnut flour to be one of the lightest flours on the market with it’s own naturally sweet taste. The resulting muffins were extremely moist and soft (very similar to the buttery texture of a cupcake). My hybrid was a success.
These Muffin Cups are delicious and can be enjoyed hot or cold.
These Apple Chestnut and Zucchini Muffin Cups are a muffin cupcake hybrid; muffin in character with the moisture and soft centre of a cupcake.
Ingredients 1 Cup Chestnut Flour
½ Cups Coconut Flour
¾ Cup Vanilla Protein Powder
3 Tablespoons Arrowroot (Tapioca Flour)
1 Teaspoon Bicarb Soda
1 Teaspoon Cinnamon
¼ Teaspoon Salt
¼ Cup Coconut Oil
2 Teaspoons Apple Cider Vinegar
2 Tablespoons Rice Malt Syrup
100ml Coconut Milk
2 Green Apples
Combine the dry ingredients into a large bowl; chestnut flour, coconut flour, protein powder, arrowroot flour, bi-carb soda, cinnamon and salt then blend together.
Combine the dry ingredients into a large bowl.
Combine the wet ingredients into another large bowl; eggs, coconut oil, apple cider vinegar, rice malt syrup, water and coconut milk then whisk together until smooth.
Pour the wet ingredients into the dry ingredients and stir to form a thick and smooth batter.
In a separate bowl whisk the wet ingredients until smooth then pour the wet ingredients in with the dry ingredients and stir to form a thick and smooth batter.
Pre-heat an oven to 160°C. Grease a muffin tray with cooking oil spray.
Peel and grate the apples and add to the batter.
Grate the zucchini and add to the batter, folding the apples and zucchini until combined.
Grate the zucchini and apples and fold into the batter.
Scoop the mixture into a muffin baking tray and place into the pre-heated oven.
Scoop the batter into a muffin baking tray and bake in a pre-heated oven for 40-45 minutes.
Bake for approximately 40-45 minutes.
Remove from the oven and cool.
Remove the Muffin Cups from the oven and allow to cool.
Serve as a dessert or as a snack at afternoon tea. These muffins are delicious on their own or you can garnish with a topping of your own choice.
These Muffin Cups can be eaten as a snack or enjoyed as a dessert.