Apple Chestnut Muffins


Apple Chestnut Muffins (DSC_0677) It’s officially autumn, fall, harvest season, the time of all things apples, pumpkins and downright coziness.

To me autumn feels like coming home, it’s comfort and warmth in spite of the cooling weather.  I’ve always felt so at ease and in my element in the fall. 

In literature autumn represents middle age, perhaps that means I’ve always been an “old” soul at heart.  I don’t know. 

Science says that leaves turn in the fall as they stop producing chlorophyll, revealing their true colour, whether it be yellow, orange, red or the multitude of shades in between.  Perhaps this is what appeals to me on a subconscious level; the beauty that ensues when we are stripped down to reveal our true selves.  

For whatever reason, each year as summer comes to an end, I look forward to coming home, to this beautiful season of abundance and nourishment.

These Apple Chestnut Muffins are the embodiment of all things autumn, from the sweetness of crisp golden delicious apples to the maltiness of chestnut flour and the warmth of ground cinnamon all heightened with a touch of pure maple syrup.

Baking with chestnut flour, once you get the hang of it, is pretty simple. Unlike most other gluten free flours, it holds up nicely on its own without the need for binders.  It’s quite absorbent and stays nice and moist all while lending a rich aromatic flavour that is so hard for any other flour to do.  If you haven’t tried baking with chesnut flour, I strongly encourage you to try it.  The flavour it produces is out of this world.   It’s made with dried and ground chestnuts, which are an excellent source of vitamin C, folates and other B complex vitamins, iron, protein, and dietary fiber, all while being low in fat and high in flavour.

Apple Chesnut Muffins

  • Servings: 6
  • Time: 30 minutes
  • Difficulty: Easy
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Apple Chestnut Muffins (DSC_0665)Recipe & Photography by Nissrine @ Harmony à la Carte. 

These Apple Chestnut Muffins are the embodiment of all things autumn, from the sweetness of crisp golden delicious apples to the maltiness of chestnut flour and the warmth of ground cinnamon all heightened with a touch of pure maple syrup. 

Adapted from my Blueberry Chesnut Muffin recipe.

Ingredients:
  • 175 g Chesnut Flour (2 scant cups)
  • 1 1/2 Tsp Ground Cinnamon
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 C Pure Maple Syrup
  • 2 Tbsp Coconut Oil, liquid
  • 1/3 C Apple Sauce, store bought or homemade
  • 1 Tsp Apple Cider Vinegar
  • 1/3 C Hot Filtered Water
  • 1 Apple, cored, chopped into bite size pieces (I used golden delicious apples)
Method:
  1. Preheat oven to 180 C and great a muffin pan/tins with coconut oil or line with muffin/cupcake wrappers.
  2. Combine chestnut flour, cinnamon, baking powder and baking soda in a bowl.
  3. Combine maple syrup, melted/liquid coconut oil and apple sauce and add to dry mixture.  Mix to combine.  Add hot water and apple cider vinegar and mix thoroughly.  Fold in apple pieces.
  4. Divide mixture into 6 portions and bake for 20-25 minutes.  This will depend on the size of your baking tins/portions, your oven temperature and other factors.  Test with a toothpick after 20 minutes.  If it comes out clean, then the muffins are ready.  If not, return the muffins to the oven and continue baking.  Check again after 25 minutes.  If they are still not ready, put them back in the oven for 2-3 minutes max.
  5. Remove from oven and let cool at least 10 minutes before attempting to remove them from the pan/tins then set them on a cooling rack or tray and allow to cool completely before storing.
  6. These are wonderful served warm with some almond butter or apple butter and your favourite hot beverage and make a great addition to breakfast.
  7. Store in an airtight container for 3 days at room temperature or in the refrigerator if you live an humid environment.
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11 responses to “Apple Chestnut Muffins

  1. These muffins look golden and amazing! I love chestnuts, but haven’t played around with the flour too much yet. I’ve used the cooked kind in baking before though. I’d love to find some flour soon. These look amazing ❤

    And I never thought about those stripped down leaves like that before — thank you for sharing that. That’s a really intriguing concept.

    • Thanks Audrey. I bet you’d make some pretty darn good stuff with the flour if you could get your hands on it. It’s really popular here in Italy. I had never noticed it in Canada but I never looked for it either. You could always get it online. Its worth it. Such an amazing flavour. Naturally sweet and so aromatic.

  2. I’ve never used chestnut flour before but I am quite intrigued! I love what your wrote in this post. It was so beautiful. Especially the part about revealing our true selves. I will never look at changing leaves the same. What a remarkable and inspiring way to view the seasons change. I’m so happy to have found you!

    • Oh Kathryn thank you so much. I felt the exact same way when I found you this morning. I’m so happy that I followed the link to those cookies. Talk soon for sure. I’ve started stalking you on Facebook and Instagram…hehehe.

  3. I’ve never used chestnut flour, though I’ve definitely seen it for sale. Think I’ve just been waiting for an excuse to try it, and now you’ve given me one!

    I actually never knew that about the leaves! Growing up in Brazil, the leaves don’t ever really change colour, but I just went on a trip to Mongolia and all the leaves were beautiful hues of red, brown, and orange. Stunning! X

    • Teffy you should totally try it out. It has an amazing flavour unlike any other flour I’ve ever tried. The texture takes getting used to as it’s obviously not as “fluffy” as gluten based flours, but I can assure it’s wonderful. The turning of the leaves is my favourite time of year, I just love seeing the transformation. I can’t image what it must be like to live in a one season climate…although I’m certain it has its perks. xo

  4. Pingback: Caramel Apple Breakfast Bowl | Harmony à la Carte·

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