Our Apple Flaxseed Muffins are a tasty way to use up apples that are starting to turn brown. I love recipes that use Almond Milk, so I try to add it whenever I can.
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Every fall, we go apple picking. We wait for a nice, cool, crisp day and then head out east to pick bags upon bags of the tastiest apples we can find. We all have our favorite varieties, but the kids will pretty much pick whatever’s ripe that week. If they’re not their favorite variety for eating, I simply turn them into applesauce or bake them into something delicious…like these apple flaxseed muffins.
Over the years, my standard “go to” muffin recipe has changed a little bit, but it’s still recognizable as my traditional recipe. Once I started using wheat flour and flaxseed in my baking mixes, I noticed something quite delicious. My muffins were getting nice and crispy on the outside, but staying delightfully soft on the inside. For a muffin connoisseur like myself, this is a fantastic discovery.
But, you have to be careful. The addition of wheat flour and flaxseed makes can also weigh down a muffin, as can whey protein powder, so you need to add extra liquids to the batter to keep it from getting too dry and heavy.
Recently, my liquid of choice has been unsweetened almond milk. It’s chock full of good stuff like calcium, vitamins, and omega fatty acids – and it’s lower in calories than traditional cow’s milk. Plus, it adds a subtle nutty taste to my muffins that I love.
These muffins also hold up really well to being frozen, so I often pack them for school. By the time lunch rolls around, they’re perfectly defrosted and the cinnamon topping keeps the muffin tops from getting soggy!
APPLE FLAXSEED MUFFINS
Ingredients:
- 1/2 cup butter, unsalted, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 2 eggs, slightly beaten
- 1 cup unbleached white flour (I really like King Arthur’s flour)
- 1 cup whole wheat flour (Again, King Arthur’s flour rules.)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons Whole Ground Flaxseed meal (I really like Bob’s Red Mill.)
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 apples, peeled and finely diced or grated
- 2/3 cup Silk Vanilla Almond Milk, Unsweetened
- 2 tablespoons Cinnamon Sugar, for sprinkling on top
- 1 1/2 teaspoons Whole Ground Flaxseed meal, for sprinkling on top (Again, I really like Bob’s Red Mill.)
Directions:
Step 1: In a large bowl, whisk together flours, baking soda, baking powder, salt, flaxseed, nutmeg and cinnamon. Set aside.
Step 2: In a mixer, combine both sugars and butter until well blended and smooth. Add eggs, vanilla, pumpkin and Almond Milk; mix thoroughly.
Step 3: Carefully pour dry ingredients into wet ingredients. Gently mix until incorporated.
Step 4: Place batter into a standard 12-cup muffin tin. Coat the top of each muffin with cinnamon-sugar and flaxseed.
Step 5: Bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the middle of a muffin. Cool on a wire rack. (Note: Do not overcook — or these muffins will dry out.)
Enjoy,
Denine
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