Tuesday, December 7, 2010

Apple Muffins

I've been in the mood for apple bran muffins but wanted to make them myself so they wouldn't be filled with oil and a bunch of sugar and all that. I didn't have any bran flour so I made due with what I had. Makes roughly 30 muffins.

3 c. whole wheat flour
1 c. unbleached all-purpose flour
1 c. rolled oats
4 tsp. baking soda
3 tsp. cinnamon
2 tsp. allspice
1/2 c. + 3 tbsp.(reserved) almond meal
3/4 c. water
4 tbsp. flaxseed meal
1 1/2 c. almond milk
1/2 c. unsweetened natural applesauce
3/4 c. maple syrup
1 tbsp. oil
2 apples, peeled and chopped into small pieces (I chose locally grown Pink Lady apples)

- Preheat oven to 400 degrees and line muffin tins.
- Mix the flaxseed meal and water in a large bowl. Set aside.
- Mix the dry ingredients in a medium bowl (for the almond meal, only use the 1/2 cup. The few tablespoons will be used later.)
- Mix the remaining wet ingredients into the flaxseed bowl. When this is well incorporated, slowly stir in the dry ingredients, making sure not to over mix.
- Fold in apple pieces.

- Spoon batter into lined muffin tins, filling up about 3/4 of the way. Sprinkle cinnamon and almond meal on top of muffins.
- Bake for 14-16 minutes, or until fully baked (check this with a fork or toothpick).
- Place on cooling racks.

Be careful if you are like me and can't wait for your baked goods to cool before devouring-- the apples are HOT! Also, store them in the refrigerator. I just realized that after a few days of being stored in an air-tight container on the counter they are already bad. Such a bummer because these were mighty tasty! These muffins were an easy breakfast or afternoon snack so it's sad to see them go already. If you like dense, filling, not-too-sweet muffins, then these are definitely for you. If you aren't using muffin liners, feel free to leave out the 1 tbsp. oil. I only put in a tad bit of oil so they wouldn't stick to the liners -- it seemed to have helped. All in all, these muffins were quite enjoyable. I will definitely be making them again. Hm, maybe I'll add some slivered almonds or chopped walnuts next time...


  1. These sound amazing. We're also trying to cut the sugar and oil. It's a pity they went bad - here in Australia everything gets put straight into the fridge because it generally goes off within the day. Mouldy muffins are not fun :(

  2. You know, they didn't really turn moldy for a while. The apples got brown and smushy and the insides became sort of sticky and stringy. I think it was from the flax and maple syrup. I do think this would have been prevented if I put them in the refrigerator. Woops!