As you know, Beebs will be running the London Marathon in about 50 days time. Over this period, we’re really pleased to be teaming up with Pink Lady® , the official apple of the London Marathon, for a series of posts. We love seeing fitness events sponsored by healthy food rather than junk and are proud to be a little part of it.
This Vegan Tahini and Apple Muffin recipe was a created around mile 15 of a long, chatty training run. Runners, you know how it is. You’re miles away from home and suddenly ALL you can think about is what you’re going to eat when you stop. You start obsessing about what flavour combinations will best hit the ravenously hungry spot that just appeared out of nowhere. Well, at least this is what you do if you’re us.
One of Bibi’s favourite post-run snacks is apple drizzled with tahini (it was one of the very first things she posted about on the blog). Usually, she wolfs it down in the kitchen, standing at the worktop whilst dripping sweat on the lino. The glamour.
As we counted down the miles, we started to think of ways to turn this into a slightly more sophisticated snack. These no-messing-about muffins are the result. They’re easy to make (you know we love recipes where you just chuck all the ingredients in together) and they’re delicious. Tahini has plenty of protein – more than peanut butter! – so they’re great post-workout, and the fibre and vitamins from the apples make these win-win. To be honest, they’re pretty marvellous any time. Try them and let us know what you think.
- 170g flour
- 80 quick cook oats
- 100g dark brown sugar
- 2 tsp baking powder
- pinch salt
- 200ml almond or other non-dairy milk
- 100 ml tahini
- 1 Pink Lady® apple, finely chopped
- We love muffins because the instructions are just this easy:
- Preheat the oven to 200 degrees and pop 12 muffin papers in a tin, or lightly grease your mould
- Put all of the dry ingredients in a mixing bowl
- Add the wet ingredients - non-dairy milk, tahini and apple and stir with a wooden spoon
- The batter should be reasonably loose, and drop off a wooden spoon when lifted - if it's too thick, add some more almond milk
- Fill each cavity in the tin about two-thirds full and bake - start checking at 18 minutes, but the ones in the pic took 23 minutes. Every oven is different!
We’ve made this post in partnership with Pink Lady® apples as part of their Snackisfaction® campaign.
Arghhh. I am in the US. I converted everything EXCEPT the oven temperature!! 200degrees in England=400 degrees Fahrenheit.
Ah, we’ll add this in for our international pals…
Yum- they sound delicious. i love tahini.
these muffins look simply amazing, can’t wait to try it! i’m sure tahini adds a great flavor to it! have you tried it with any gluten-free flour yet?
cheers, stäf | http://www.eatwholegreens.com
80 oats ? 80 what
Oh wow, I’ve just tried these and they are delicious! So more-ish. I’m pregnant and seem to need to eat constantly…so these are going to be a great snack to have to hand. Filling, full of protein and low on sugar. Thank you!!
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Thank you for sharing.