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Whole Wheat Apple Cinnamon Muffins

Whole Wheat Apple Cinnamon Muffins
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon cinnamon
1/2 cup coconut oil melted (or 1/4 cup applesauce and 1/4 cup coconut oil)
3/4-1 cup Sucanat (depending on how sweet you like it)
Substitute for 1 egg flax or egg replacer both work good
1 cup rice or almond milk mixed with 1 Tablespoon Apple Cider Vinegar
2 large apples, peeled (optional), cored, and coarsely chopped

Preheat the oven to 450°F. Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the oil and Sucanat. Beat until fluffy. Add the egg substitute and mix well. Mix in the rice milk mixture gently. Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups. Sprinkle the unbaked muffins with some Sucanat and cinnamon or homemade granola. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out onto a wire rack to cool completely.


Anonymous said...

looks like another healthy winner! Yummmm. Thanks for sharing. Love you. Mom.

Emily said...

Oh my....I am so hungry today...I wish I were at your house!

Anonymous said...

How much flax do you use to replace 1 egg? You have to grind it into meal first , right? Thanks!!

Tammie said...

homebirthmomma: I usually use about 1-2 tablespoons flax to 1/4 cup of water for one egg. Yep I grind the dry flax in my blender first. I like golden flax seed best for this.