Apple Cinnamon Pecan Muffins
Yield: 8 muffins
Prep: 10 minutes
Total Time: 30 minutes
1 cup whole wheat or all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
1/4 cup chopped pecans
1 tbsp. ground flax seed
2.5 tbsp. water
1/3 cup pure maple syrup
1/3 cup unsweetened applesauce
1 tsp. vanilla
1/4 cup unsweetened almond milk
1/2 cup grated apple (about 1 apple grated)
Preheat oven to 350 degrees
In a medium sized bowl add your flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir together until incorporated.
Make a well in the middle of your bowl and add your flax seed and then pour the water directly on top of the flax. Allow the water and flax to gel in the center while this is happening grate your apple.
Peel and grate your apple and set aside.
Now to your bowl add your maple syrup, applesauce, vanilla and almond milk. Stir together until incorporated.
Add in your chopped pecans and grated apple and gently fold them into your batter. Make sure not to over mix your batter, only mix until incorporated.
Grease or line a cupcake pan. Now pour 1/4 cup of your batter into each muffin tin.
Bake for 18-23 minutes until lightly golden and a toothpick comes out clean.
Once baked allow your muffins to cool for 5 minutes and then transfer to a cooling rack. Allow the muffins to cool completely before storing.
*It is very important not to over mix your batter especially when working with whole wheat flour. Your muffins will not be as fluffy if you over mix the batter.
*You can feel free to replace the almond milk with any unsweetened plant milk if needed.
*If you do not have applesauce on hand this could be replaced with banana or some type of oil.