Apple cinnamon muffins

Bonjour from Paris! I’m currently writing this post from an apartment in the 8th arrondissement. It’s been such an amazing few days here with most of my family! You may have seen some updates from my time in Paris on @emmalaurenfood and/or Emma Lauren Food Blog.

The beauty of staying in an apartment is that we are able to enjoy cooking with fresh seasonal produce whilst also devouring the local delicacies (sans wheat and cows milk of course)!

Paris. Emma Lauren Food.

Fresh produce

I’m absolutely loving all the fresh fruits on offer – the markets really showcase the best that’s in season!

Paris. Emma Lauren Food.

Wandering through the markets

What I love most about travelling is wandering the streets and stumbling upon hidden gems only most locals visit.

Paris. Emma Lauren Food

Local market produce

From the market haul, we enjoyed this simple platter. I’m loving the variety of goats cheese that’s available and these strawberries are just mouthwatering!

On a side note – I have some exciting news to tell you, Lorna Jane has posted another original recipe of mine on her Move Nourish Believe website. It’s considered one of the top five favourite no added sugar recipes. Feel free to check it out here.

As it was quite busy leading up to my trip with travelling interstate I unfortunately I haven’t had the chance to post this apple cinnamon recipe until now!

Apple cinnamon muffins. Emma Lauren Food.

Dry ingredients

The combination of almond meal and quinoa flour allow these muffins to be quite light yet moist.

Apple cinnamon muffins. Emma Lauren Food.

Adding almond milk

Almond milk or any other dairy free milk is a great wet ingredient as it adds extra flavour to the muffins instead of just using water.

Apple cinnamon muffins. Emma Lauren Food.

Adding to the batter

I’ve used eggs in this recipe to help the bind the batter. If you’d prefer a vegan muffin, just use a flax egg – you may need to adjust the cooking time to suit.

Apple cinnamon muffins. Emma Lauren Food.

Perfect match = apple + cinnamon + walnut

To me, there is something very comforting about the combination of apple and cinnamon. I think it’s the earthiness of the cinnamon with the sweet apple…

Apple cinnamon muffins. Emma Lauren Food.

Spooned into prepared tins

As I prefer larger muffins, this mixture made 8 however if you’d like smaller muffins the mixture may make up to 12.

Apple cinnamon muffins. Emma Lauren Food.

Golden on top

After taking them out of the oven, I noticed straight away how crunchy they were on top! Definitely the way I like to enjoy my muffins.

Apple cinnamon muffins. Emma Lauren Food.

Ideal breakfast

These muffins will keep in the fridge for up to three days in a sealed container. They can be kept in the freezer for up to two weeks in a sealed container.

Apple cinnamon muffins

Makes 8


  • 2 cups almond meal
  • 1 cup quinoa flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 cup almond milk
  • 2 TBSP coconut oil
  • 1 tsp pure vanilla extract
  • 2 eggs or 2 flax eggs
  • 4 TBSP coconut nectar
  • 2 apples, washed and diced
  • 1/2 cup walnuts, roughly chopped


  1. Preheat oven to 180C/350F and grease/line muffin tin.
  2. Mix almond meal, quinoa flour, baking powder and cinnamon in a large bowl.
  3. Add almond milk and mix until well combined.
  4. Add coconut oil, vanilla and eggs then mix together.
  5. Add coconut nectar, apples and walnuts and mix until all combined.
  6. Spoon into prepared muffin tins and bake for 30 minutes or until golden. Test with a skewer and if it comes out clean it’s cooked!
  7. Serve immediately or allow to cool on a wire tray. Enjoy!
Apple cinnamon muffins. Emma Lauren Food.

Crunchy on top!

Delicious! Serve with some almond butter and a latte on the side – you have a near perfect Sunday breakfast!

Now, I’m off to explore Paris some more…

Apple cinnamon scones with caramel glaze

Just hearing the word ‘scones’ brings me back to my childhood where we would enjoy them with lashings of butter, fresh whipped cream and warm strawberry jam.

Gone are those days, but that doesn’t mean I can’t enjoy a healthy version now. I decided to go with the traditional combination of apple and cinnamon, and to keep with my childhood topping memories I served it with caramel glaze… delicious!

Cooking down the apple

I used a Granny Smith apple as when it cooks it takes on a sweet flavour meaning you add less sweetener to the dough.

All ingredients

I used almond meal for the base as it’s very light and provides the scone with a nutty flavour.

Rolled together

At first it seems as though there is too much almond meal but after a little mixing you will see it all combine.

Ready for baking

I cut the scones into triangles before baking to allow them to cook quicker and to make it easier when serving.

Caramel glaze

The caramel glaze really makes the scones – it brings out the cinnamon flavour.

Ready for eating…

These scones will keep in the fridge for up to three days in a sealed container.

Apple cinnamon scones with caramel glaze

Makes 6


  • 1 green apple, washed and diced
  • 2 1/2 cups almond meal
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 TBSP rice malt syrup
Caramel glaze
  • 1 TBSP almond butter
  • 2 TBSP rice malt syrup
  • 1 TBSP almond milk, add more if too thick


  1. Preheat oven to 180C/350F. Line baking tray with baking paper.
  2. Place diced apple and 1 TBSP water in a saucepan and cook over high heat for 5 minutes, or until softened. Whisk until it takes on a mash consistency.
  3. Mix almond meal, baking powder and cinnamon together in a large bowl.
  4. Add cooked apple and rice malt syrup, and mix together to form a ball.
  5. Flatten into a round shape, place onto prepared tray and cut into 6 triangles.
  6. Bake for 12 – 15 minutes, or until completely cooked.
  7. Whilst the scones are cooking, mix caramel glaze ingredients together.
  8. Once scones are cooked, remove from oven and top with caramel glaze. Enjoy!

Note: you can substitute rice malt syrup for honey or 100% pure maple syrup

What childhood scone memories do you have?

Raw salted caramel apple cheesecake

I made this raw cheesecake as I was entertaining guests Friday night. It is the perfect dessert as it is healthy, yet indulgent enough that your guests don’t feel like (and wouldn’t know) they’re eating a raw vegan dessert.

When it comes to entertaining, you have to be smart about what you make as you don’t want to spend the whole night in the kitchen. This is an easy dessert as it is all made well before your guests arrive due to the required freezing time.

Cheesecake base

To smooth the base, use the back of a wet spoon to prevent it from sticking and ruining all your hard work.

Apple filling!

The green apple and lemon make this cheesecake slightly tart, yet the sweet lightly salted caramel balances this tartness out.

Pouring filling into cheesecake base

The filling is very smooth and takes on a cream-like consistency.

Ready to be frozen

For some reason I really felt like making a dessert with apples. An apple crumble would have been too heavy after nibbles and dinner, so I drew inspiration from this ingredient to come up with this light raw cheesecake.

All set for slicing

The cheesecake can be stored in a sealed container in the freezer for up to two weeks (cut into slices before freezing). It can also be stored in the fridge in a sealed container for up to four days.

Raw salted caramel apple cheesecake

Serves 16


  • 2 cups raw almonds
  • 14 fresh dates
  • 1/2 tsp cinnamon
  • 1 TBSP water
  • 3 green apples, peeled and diced
  • 2 cups raw cashews
  • 1 TBSP lemon juice
  • 1 tsp vanilla extract
  • 1/4 cup 100% pure maple syrup
Salted caramel
  • 3 TBSP almond butter
  • 1/3 cup 100% pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Coconut oil for greasing pan
  • 1/4 green apple, sliced for decorating


  1. Process all crust ingredients in a food processor for 3 minutes or until well combined.
  2. Press into a greased and lined tart pan. Place in the freezer for 20 minutes.
  3. Place all filling ingredients in a food processor or Vitamix. Process for 5 minutes or until at a smooth consistency.
  4. Pour on top of frozen tart base and smooth out to the edges with a spatula. Place in freezer for 1 hour, or until hardened.
  5. Mix salted caramel ingredients altogether. Spread a thin layer on top of frozen filling.
  6. Set in the freezer for a further 1 hour.
  7. Serve with sliced apple and enjoy!

A slice of this glorious raw cheesecake

The smooth filling just melts in your mouth; with every mouthful tasting like heaven!

I’ll be posting the main course this week, however you can see the photos on my Instagram account @emmalaurengowdie and my Facebook Page Emma Lauren Food Blog.

Carrot cake oats

Having oats for breakfast day-in-day-out can be monotonous. By varying the spices and fruit I add to my oats, I look forward to breakfast and what bowl of goodness I’ll be enjoying!

I decided to go for warming spices and a vegetable this time – I’ll admit, I was a little scared of putting carrots and oats together but safe to say it actually tastes amazing!

Only need one pan

What I love most about oats is how quickly they cook. In little to no time you have a tasty, healthy and filling breakfast.

Orange oats!

The carrots cook down and release their orange colour which takes over the dish. The raisins provide a sweetness and the walnuts add a slight crunch.

Breakfast is served!

I love the grated apple on top as it adds a fresh tartness to the oats.

Carrot cake oats

Serves 1


  • 1 carrot, peeled and finely grated
  • 1/4 cup gluten free rolled oats or regular rolled oats
  • 3/4 cup almond milk
  • 1 TBSP raisins
  • 1 TBSP raw walnuts, roughly chopped
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1 green apple, peeled and grated
  • Shredded coconut for sprinking on top


  1. Place all ingredients in a medium saucepan over medium heat.
  2. Cook for 5-7 minutes until creamy, stirring occasionally.
  3. Serve in bowl and place grated apple and shredded coconut on top. Enjoy!

Note: you can add a drizzle of honey or 100% pure maple syrup to add a sweet element.

How do you like to mix up the flavour of your oats?