Sorry for teasing you on Wednesday. When I made these muffins, I couldn’t wait to share them, but then I had second thoughts. I like the muffins. Kevin likes the muffins. Hopefully you will like the muffins too.
Sadly, I feel like they need a disclaimer. They’re healthy muffins that are lower in sugar, whole wheat, oil-free, and vegan. I’m pleased with the flavor and texture, but if you like muffins on the sweeter side, you’ll have to modify the sugar situation.
- 2 tsp chia or flax seeds
- 4 tsp water
- 1 cup whole wheat flour
- 1/3 cup oats
- 1/8 tsp salt
- 1-2 tsp cinnamon
- 1 tsp pumpkin or apple pie spice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup almond milk, unsweetened
- 4 oz natural applesauce, unsweetened
- 1 TBS natural maple syrup
- 3/4 cup apple, chopped/diced
- Microwave the chopped apple to soften it (approximately 1 minute). Preheat the oven to 375 degrees F and prep your muffin tin. I very lightly sprayed mine with olive oil.
- Mix the chia/flax seeds and the water, and set aside.
- Mix your dry ingredients in a medium bowl, not including the apple. Mix your wet ingredients.
- Add wet ingredients to the dry and stir. Fold in the apple.
- Fill the muffin tins. This mix only made eight muffins for me. Fill any open spots 3/4 of the way full with water for more even baking.
- Bake for approximately 20 minutes.
*** For sweeter muffins, you could easily throw in 1-2 TBS of brown sugar or sucanat. You could also add a little more maple syrup.
My calorie counter app says these have about 90 calories per muffin, 1.1 g fat, 221 mg sodium, 19 g carbs, 3.4 g fiber, 3.4 g sugar, and 2.7 g protein. I can only put so much faith in my app, so if you’re super concerned, you may want to add all that up yourself. This is for 8 muffins per batch.
Like I said, I hope you like them. More importantly, I hope you have a good weekend!