It is September and I am getting into my "fall" mode of cooking. I'm craving all sorts of sweet and savory things. These muffins turned out delicious, and not so sweet and decadent that you cannot enjoy them whenever you like. I added no oil to the muffins, but lots of fresh apples which gives it the moistness and natural sweetness it needs. You could add many other ingredients to these to change them up, like raisins, craisins, or dates. I think a T of pureed pumpkin, mashed banana, or some applesauce would be delicious as well. But here is the basic recipe to get you started on your own muffin madness.
Mix and set aside for about 10 min to thicken (this is your egg substitue):
2 heaping T of ground flax
6 T of warm water
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Dry Ingredients:
Whisk together in large bowl:
2 cups quick cooking oats (dry)
1 cup raw almond flour
1 cup coconut flour
2 T Psyllium Husk Powder
1 T baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup chopped walnuts
4 med sz apples, peeled and diced small
1 cup of Stevia Extract granulated (you use it just like sugar)
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Wet Ingredients:
Whisk all together in separate bowl:
3.5 to 4 cups of non dairy milk (I used cashew milk, my favorite)
1/2 T of pure vanilla extract
2 T of pure maple syrup
Flax Egg substitue (instructions above)
Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl. After flax egg sets up, add it along with all other wet ingredients to the dry mix and stir very well. It will be very thick. Either spray your muffin tins with a low fat oil spray or just use muffin tin liners like I did for easy cleanup. Fill your muffin tins to the very top, these do not rise like regular flour muffins so you don't have to worry about them overflowing. Bake for approx 45-50 min. When tops are golden brown lower the heat to 300 degrees to insure they are done in the middle and not burnt on the top. They should be a dark golden brown on top when done. I used a convection oven so your time may vary considerably. Keep an eye on them after 20 min, and keep checking them every 5-10 min. Let cool completely before eating. I know, that is hard for me too, but they are so much more delicious after completely cooled. They will be very moist from the apples but crisp around the edges. They hold together very well and will make a great grab and go breakfast. This makes about 12 muffins, 247 calories ea., 23 net carbs. These are not only plant based, but gluten free as well. Enjoy!!
Mix and set aside for about 10 min to thicken (this is your egg substitue):
2 heaping T of ground flax
6 T of warm water
_________
Dry Ingredients:
Whisk together in large bowl:
2 cups quick cooking oats (dry)
1 cup raw almond flour
1 cup coconut flour
2 T Psyllium Husk Powder
1 T baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup chopped walnuts
4 med sz apples, peeled and diced small
1 cup of Stevia Extract granulated (you use it just like sugar)
_______
Wet Ingredients:
Whisk all together in separate bowl:
3.5 to 4 cups of non dairy milk (I used cashew milk, my favorite)
1/2 T of pure vanilla extract
2 T of pure maple syrup
Flax Egg substitue (instructions above)
Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl. After flax egg sets up, add it along with all other wet ingredients to the dry mix and stir very well. It will be very thick. Either spray your muffin tins with a low fat oil spray or just use muffin tin liners like I did for easy cleanup. Fill your muffin tins to the very top, these do not rise like regular flour muffins so you don't have to worry about them overflowing. Bake for approx 45-50 min. When tops are golden brown lower the heat to 300 degrees to insure they are done in the middle and not burnt on the top. They should be a dark golden brown on top when done. I used a convection oven so your time may vary considerably. Keep an eye on them after 20 min, and keep checking them every 5-10 min. Let cool completely before eating. I know, that is hard for me too, but they are so much more delicious after completely cooled. They will be very moist from the apples but crisp around the edges. They hold together very well and will make a great grab and go breakfast. This makes about 12 muffins, 247 calories ea., 23 net carbs. These are not only plant based, but gluten free as well. Enjoy!!
