Gluten-Free Apple Flaxseed Muffins

Board of apple muffins
Cultura/Line Klein/Riser/Getty Images
Total Time 30 min
Prep 15 min, Cook 15 min
Yield 12 Muffins (158 calories each)

These gluten-free apple flaxseed muffins offer all the health benefits of flaxseed, which is most beneficial when the flaxseed is ground, as it is in this recipe. When not ground, flaxseeds just pass through the gastrointestinal system without having a chance to work their magic. The applesauce and apple not only bring a hint of sweetness to these muffins but as an added bonus they also increase the already generous amount of fiber that the flaxseeds contribute. And considering there is not any flour in the batter, these apple flaxseed muffins are naturally gluten-free.

Enjoy these muffins at breakfast or as a late-morning snack. Put one in your kid's lunchbox for a sweet and healthy treat. As with all quick bread recipes, you can make this into a loaf—just adjust the cooking time to about 40 minutes or so.​

Ingredients

  • 1 1/2 cups
  • flaxseed meal
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 4 large eggs, beaten
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 tablespoon vanilla extract
  • 1 medium apple, peeled, cored, and finely chopped
  • 1/2 cup chopped pecans (optional)

Preparation

  1. Heat oven to 350 F. Generously grease a 12-cup muffin tin.
  2. In a large bowl, whisk together flaxseed meal, baking powder, cinnamon, nutmeg, and salt.
  3. Add applesauce, eggs, oil, 1/4 cup water, vanilla, chopped apple, and chopped pecans, if using. Mix thoroughly but do not over-mix.
  4. Let the batter stand 10 minutes, then portion into the muffin pan and bake for about 18 minutes, or until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin. These muffins are delicious warm or at room temperature.​

    Making and Storing Flaxseed Meal

    Flaxseeds (also called linseeds in some places) are the seeds of the flax plant, from which linen cloth is made. The whole seeds keep well, but they need to be ground into meal to get their full nutritional benefit. A simple spice or coffee grinder (the type doesn't matter) can do this in seconds. You can also use a blender, but make sure to pulse the seeds or you can end up with a kind of seedy paste.

    Store flaxseeds in the refrigerator, or better yet, the freezer. Just place the bag in which the seeds came in a second zip-type storage bag, and keep re-using the zip bag.

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