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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 155.1
  • Total Fat: 8.1 g
  • Cholesterol: 31.0 mg
  • Sodium: 12.7 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.8 g

View full nutritional breakdown of Flax Apple Cinnamon Muffins (Gluten-Free) calories by ingredient
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Flax Apple Cinnamon Muffins (Gluten-Free)

Submitted by: SHINING_ON
Flax Apple Cinnamon Muffins (Gluten-Free)

Introduction

Very soft, chunky, chewy muffins that are a little sweet but not overly so. I think you cannot tell the difference between the flax and a good whole-wheat flour, but my husband says that they have a little bit of a stronger taste. I think that the flax substitutes for the wheat perfectly, but he says he can tell, but still likes them. Everybody's different, so try them out and see for yourself!

There are multiple variations on a theme that you could make with these muffins, depending on whether you're just going gluten-free or also trying to reduce your sugars. The full recipe (all optional ingredients) makes each muffin 155.1 kcal (6.3 g fiber, 7.6 g sugars). If you're wanting to reduce your carbs, without the turbinado sugar you drop to 147.6 kcal (6.3 g fiber, 5.6 g sugars). By dropping sugar + fresh apple + raisins, you drop down to 128.9 kcal (5.9 g fiber, 2.0 g sugars). This recipe is very flexible and you can easily add or take away any ingredients you want. I also make this same recipe with bananas instead of the applesauce and apple chunks, but add a little olive oil to keep them moist.

Be careful about over-baking these muffins. I often bake them until the toothpick comes out clean (~20 minutes), but they will still be a bit soggy on the inside because of the apple chunks. I refrigerate them overnight, and then microwave for 1-1.5 minutes when I want to eat them, which finishes baking the insides. I get a soft, piping hot muffin that goes great with my morning coffee and a couple of eggs!

Note that if you want a nut that will stay crunchy, substitute a harder nut like walnuts or pecans for sliced almonds. I like that they get a little chewy, but you may not.
Very soft, chunky, chewy muffins that are a little sweet but not overly so. I think you cannot tell the difference between the flax and a good whole-wheat flour, but my husband says that they have a little bit of a stronger taste. I think that the flax substitutes for the wheat perfectly, but he says he can tell, but still likes them. Everybody's different, so try them out and see for yourself!

There are multiple variations on a theme that you could make with these muffins, depending on whether you're just going gluten-free or also trying to reduce your sugars. The full recipe (all optional ingredients) makes each muffin 155.1 kcal (6.3 g fiber, 7.6 g sugars). If you're wanting to reduce your carbs, without the turbinado sugar you drop to 147.6 kcal (6.3 g fiber, 5.6 g sugars). By dropping sugar + fresh apple + raisins, you drop down to 128.9 kcal (5.9 g fiber, 2.0 g sugars). This recipe is very flexible and you can easily add or take away any ingredients you want. I also make this same recipe with bananas instead of the applesauce and apple chunks, but add a little olive oil to keep them moist.

Be careful about over-baking these muffins. I often bake them until the toothpick comes out clean (~20 minutes), but they will still be a bit soggy on the inside because of the apple chunks. I refrigerate them overnight, and then microwave for 1-1.5 minutes when I want to eat them, which finishes baking the insides. I get a soft, piping hot muffin that goes great with my morning coffee and a couple of eggs!

Note that if you want a nut that will stay crunchy, substitute a harder nut like walnuts or pecans for sliced almonds. I like that they get a little chewy, but you may not.

Number of Servings: 12

Ingredients

    2 cups ground flax meal, loosely packed
    1 tsp salt
    1.5 tsp baking powder
    1-2 tbsp cinnamon
    1 cup unsweetened applesauce
    1 tsp vanilla
    2 beaten eggs
    water, if needed

    1 medium apple, peeled and chopped (optional)
    1/3 cup sliced almonds (optional)
    1/3 cup raisins, loosely packed (optional)
    6 tsp (1/8 cup) turbinado sugar (optional)


Tips

Be careful not to over bake the muffins as they will get tough and chewy. Note that the fresh apples can make these muffins a little soggy, which you can fix by microwaving them for 1-1.5 minutes before eating (I suggest slicing them in half and placing on a paper towel to absorb the extra moisture). Without the apple chunks, the muffins are less soggy straight from the oven.


Directions

Mix together dry ingredients, then add wet. Add a little water, if needed (I find that often need to add 1-2 tbsp to get the batter a good consistency). Fold in dry ingredients. Distribute batter evenly among 12 large muffin cups.

Bake at 350F for about 20 minutes.

Serving Size: 12 large muffins






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