Vegan Apple Walnut Flax Muffins

Vegan Apple Walnut Flax Muffins
Dana Angelo White
Total Time 35 min
Prep 15 min, Cook 20 min
Yield 12

A batch of homemade muffins makes for easy breakfasts and snacks, but steer clear of supersized baked goods filled with sugar. Make a healthier batch of muffins by including natural sweeteners, fresh fruit, whole grains, warm spices, and crunchy walnuts.

Apples contain quercetin, a flavonoid (aka plant compound) with potent antioxidant properties. Cinnamon also contains numerous antioxidants and walnuts boast omega-3 fats that are well known for their anti-inflammatory powers.

Plus, these muffins are made without any animal products, so they're vegan diet friendly.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup maple syrup
  • ½ cup lightly packed brown sugar
  • 2 cups shredded apple (about 2 medium apples)
  • ¼ cup canola oil
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened soy milk
  • ½ cup chopped walnuts, divided

Preparation

  1. Preheat oven to 350F.
  2. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
  3. In a medium bowl combine both flours, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate bowl whisk maple syrup, brown sugar, shredded apple, canola oil, applesauce, vanilla, and soy milk.
  5. Combine fruit mixture to dry ingredients to form batter. Stir in the walnuts, reserving about 2 tablespoons.
  1. Scoop batter into muffin tins.
  2. Sprinkle with remaining walnuts and bake for 20 to 25 minutes or until a toothpick comes out clean from center.
  3. Allow to cool for at least 20 minutes before serving.

Ingredient Variations and Substitutions

In place of apples, try these muffins with grated carrots or mashed banana for a different nutrient profile. Carrots offer carotenoids, and bananas a healthy dose of potassium.

Whole wheat pastry flour provides excellent texture and a slightly nutty flavor. Replacing all the flour with whole wheat makes the muffins too dry, but a 50-50 split of whole wheat and all-purpose works perfectly.

Cooking and Serving Tips

Shred apples using a box grater or a food processor fitted with the shredding blade; drain on a paper towel briefly to remove any excess moisture.

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