As autumn leaves crunch underfoot and the air turns crisp, nothing feels more comforting than the aroma of freshly baked goods filling the kitchen. These Ultimate Apple Flax Muffins bring the best of the season right to your table. Packed with juicy apples and the nutty goodness of flaxseed, they offer a delightful balance of taste and texture. Perfect for breakfast or a cozy snack, these muffins capture the essence of fall in every bite.
Steps
- Preheat your oven to 400°F (200°C). In a large bowl, mix together the dry ingredients: whole wheat flour, ground flaxseed, baking soda, baking powder, salt, and cinnamon.
- In a separate medium bowl, whisk the wet ingredients: brown sugar, egg, unsweetened applesauce, plain non-fat yogurt, and vanilla extract.
- Core and chop two medium apples into small pieces, leaving the skin on if you prefer.
- Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, then gently fold in the chopped apples, taking care not to overmix.
- Prepare a muffin tin by spraying with non-stick spray or lining with paper cups. Evenly distribute the batter into 12 muffin cups.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the tin and transfer to a wire rack to cool completely, preventing sogginess from steam.
Ingredients
- 1 and 3/4 cups whole wheat flour
- 3/4 cup ground flaxseed
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup unsweetened applesauce
- 1/2 cup plain non-fat yogurt
- 1/2 teaspoon vanilla extract
- 2 medium-sized apples
Nutritional Values
Calories: 1973.64 kcal | Carbohydrates: 356.76 g | Protein: 56.76 g | Fat: 48.24 g | Sodium: 4092.36 mg | Fiber: 55.92 g
FAQ
- Can I substitute the whole wheat flour with another type of flour?
- Yes, you can replace whole wheat flour with all-purpose flour or a gluten-free blend if you prefer. However, keep in mind that this may slightly alter the texture and nutritional profile of the muffins.
- What type of apples work best for this recipe?
- You can use any variety of apple depending on your preference for sweetness. Gala apples, which are a bit sweet, work well since the recipe doesn’t have much added sugar. Feel free to experiment with different types to suit your taste.
- How should I store these muffins?
- Once cooled, place the muffins in a sealed freezer bag and store them in the freezer. When you’re ready to enjoy one, just reheat it in the microwave for about 30 seconds.
- Is it necessary to peel the apples before adding them to the batter?
- Peeling the apples is optional. Leaving the skin on adds extra fiber, but you can peel them if you prefer a smoother texture.
- Can I make these muffins vegan?
- To make a vegan version, you can substitute the egg with a flax egg and use a plant-based yogurt. Additionally, ensure the brown sugar used is vegan-friendly.
Tips
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until everything is moistened. Overmixing can lead to tough muffins, so gently fold in the apples to maintain a light texture.
- Chop Apples Finely: For better texture and appearance, consider chopping the apples into smaller pieces. This ensures they are well-distributed throughout the muffins and enhances the overall visual appeal.
- Fill Muffin Cups Fully: Divide the batter evenly among the muffin cups, filling them to the top. This helps the muffins rise well and gives them a nice, full shape.
- Cool Muffins on a Wire Rack: After baking, remove the muffins from the tin to cool on a wire rack. This prevents steam from making the bottoms soggy, ensuring your muffins stay fresh and delicious.
Equipment
- Muffin tin: Essential for baking the muffins.
- Wire cooling rack: Useful for cooling the muffins properly to prevent sogginess.
