Apple-oat-flax muffins.

I was so happy with my carrot muffins last week, I have devised an adapted recipe to make apple muffins! These are even lower in fat and higher in fibre, without refined sugar. Which means you can have even more of them!

I think next time I will use flax meal, ie properly crushed flax seeds, because the whole ones stick in your teeth, lol.

Also, these do tend to stick to paper muffin cups, which makes them tricky to eat, so I highly recommend the wonderful non stick reusable silicone ones! They used to be expensive, but they have gotten a lot cheaper recently. For those of you in Norway, I saw a set of 12 at Europris for about 50 kr. They’re also great for bentos, as food dividers. I use them all the time for grapes etc.

Anyway.

Apple-oat-flax muffin-

Apple-oat-flax muffin-

Apple-oat-flax muffins

Ingredients:

  • 1 cup whole wheat flour
  • 3/4 cup quick oats (“lettkokte havregryn” around here..)
  • 1/4 cup flax seeds
  • 1 tsp baking soda (aka “natron”)
  • 1 tsp baking powder
  • 1 tsp vanilla*
  • 1 tsp cinnamon
  • 1 coarsely grated apple
  • 1/2 cup apple sauce (mine was homemade and only very slightly sweetened)
  • 2 tbsp dark molasses
  • 3 tbsp canola or other light flavored oil (like soya)
  • 1/2 – 3/4 cup soy milk

Whiz the oats and the flax seeds in the food processor. Breaking up the flax seeds a little will make the nutrients (such as omega 6) easier to absorb, as far as I understand, because our bodies cannot break down whole flax seeds. (Whole flax seeds still serve an important purpose as fibre in our digestive system, of course).

Add all the dry ingredients and blend in a bowl. *Here in Norway vanilla is usually sold as “vanilla sugar” — vanilla blended with powdered sugar. So it is dry and is added with the flour. If using vanilla extract, add to the wet ingredients.

Peel and grate apple, and mix into the flour.

In a separate cup or small bowl, mix apple sauce, molasses and oil. Mix into flour mixture. Add soy milk. The batter should be “soft”, but not really runny.

Pour into muffin tins and bake at 190C/375 f for approximately 18-20 mins. Check with a knife or pin to see that they are cooked through.

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