Vegan Apple Flax Muffins
Bake these moist, vegan apple flax muffins—perfect for a nutritious breakfast or snack. This easy recipe combines fresh apples, flaxseed meal, and whole wheat pastry flour for a delicious, fiber-rich treat.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour
- ¾th - 1 cup brown sugar See My Notes
- ⅓ cup flaxseed meal
- 2 teaspoons ground cinnamon
- 1 and ½ teaspoons baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup almond milk
- ½ cup unsweetened applesauce for 2 eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups apple chopped or grated, see My Notes
- 1 cup pecans chopped
Instructions
- Preheat oven to 350F/180C for 15 minutes and line a muffin tin with paper liner and grease it lightly with non-stick spray.
- In a large bowl stir together the dry ingredients.
- In a medium-size bowl mix together wet ingredients.
- Incorporate the wet ingredients into the dry mix. Do not overmix.
- Stir in grated apples and nuts, if using.
- Using a ladle spoon in the batter into the prepared pan. I usually use ⅓rd of a cup of batter for muffins.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.
Notes
- The original recipe mentioned using chopped apples and that's what I did with the first batch of muffins but for the second batch, I decided to use grated apples because it spreads evenly throughout the batter giving a uniform taste and texture in every bite.
- You can choose to use carrots, zucchini, beets or any other vegetable of your choice instead of apple and dried fruits, chocolate chips instead of pecans in these flax muffins recipe.
Taste & Texture
The first batch I made, I used ¾th of a cup of sugar as mentioned in the original recipe and felt that the sweetness was pretty mild, especially for my mom who has a very sweet tooth. Interestingly my kids didn't mind it at all. Me too. My eldest son loved these flax muffins so much that he wanted to bake me another batch and I made one the next week itself and increased the quantity of sugar to 1 cup which is what I have mentioned in the recipe now. Even with that increase, the muffins were not too sweet. I wouldn't increase it, even more, the next time. This was perfect for our taste.
Nutrition
Serving: 1 Muffin | Calories: 301kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 293mg | Potassium: 208mg | Fiber: 5g | Sugar: 29g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg
