Whole Wheat Flax N Apple Muffins
Start your morning right with these wholesome and hearty Whole Wheat Flax N Apple Muffins! Packed with the goodness of whole wheat flour and nutrient-rich ground flaxseed, these muffins are naturally sweetened with honey and unsweetened applesauce for a healthier twist. A touch of cinnamon adds warmth, while juicy bites of fresh apple and optional crunchy walnuts or pecans elevate each bite. Quick to prepare and baked to golden perfection in just 20 minutes, these muffins are a perfect grab-and-go breakfast or snack. With a soft, moist texture and no refined sugar, they’re a guilt-free treat the entire family will love. Plus, they can easily be stored or frozen for meal prep convenience!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.25 cups Ground flaxseed
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.0 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.25 cups Honey
- 1.0 teaspoons Vanilla extract
- 0.5 cups Low-fat milk (or almond milk)
- 1 medium Apple (peeled, cored, and finely diced)
- 0.25 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt. Set aside.
In another medium-sized bowl, beat the eggs lightly. Add the applesauce, honey, vanilla extract, and milk, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the diced apple and chopped walnuts or pecans (if using). Ensure the mix-ins are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2109 mg | 92% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 87.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 371 mg | 29% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
