Servings: 24 mini muffins

300g (3) red apples 300g (3) red apples
100g butter 100g butter
100g (½ cup) Natvia 100g (½ cup) Natvia
2 heaped tsp cinnamon  pinch of salt 2 heaped tsp cinnamon  pinch of salt
300g plain wholemeal flour 300g plain wholemeal flour
200g rolled oats 200g rolled oats
2 tsp baking powder 2 tsp baking powder
2 tsp bicarbonate soda 2 tsp bicarbonate soda
400g (1 ¾ cups) light coconut cream 200g (4) eggs 400g (1 ¾ cups) light coconut cream 200g (4) eggs
chia seeds and desiccated coconut, for toppings chia seeds and desiccated coconut, for toppings

Preheat oven to 180°C. Grease a 24-hole mini muffin tin, or line with paper patty cases.
Place Ultrablade knife in bowl.
Peel, core and quarter the apples and place in the TCC bowl. Insert steaming basket. Chop for 15 seconds on speed 8, then remove and set aside.
Fit kneading/crushing blade.
Add butter, Natvia, cinnamon and salt and mix for 30 seconds on speed 8.
Add flour, oats, baking powder and bicarbonate soda and mix for 15 seconds on speed 7.
Add coconut cream and eggs, one at a time, mixing on speed 7 until well combined.
Add the chopped apples and mix for 15 to 20 seconds on speed 5 until well combined.
Divide the mixture evenly between the muffin tin holes. Sprinkle a little desiccated coconut and chia seeds over each one.
Bake for 20 to 25 minutes or until the muffins are golden brown and a skewer inserted into the centre comes out clean.

Leftovers can be stored in the freezer.  Leftovers can be stored in the freezer.