These are great muffins. Not too sweet and full of omega-3’s.
1 Tbsp ground chia seed
1 Tbsp ground flax
1 1/2 cups whole wheat flour
2 tsp baking soda
1/2 tsp salt
3/4 cups english walnut pieces (optional)
2 Tbsp flax whisked in 6 Tbsp water (or equivalent egg replacer whisked in water)
1 cup pumpkin puree
1 cup unsweetened apple sauce
1/2 cup agave syrup
2 tsp lemon juice
1/2 cup dried fruit (cranberries, cherries, raisins)
Preheat oven to 350 degrees. Mix dry ingredients. In a separate bowl mix wet ingredients. Add flax/water mixture or egg replacer/water mixture to wet ingredients. Mix fully. Add wet to dry ingredients, combine thoroughly but do not over mix. Spoon into muffin molds (use parchment muffin papers or silicone bakeware) and bake for 25-30 minutes. Cool and enjoy.
November 22nd, 2018 at 2:20 pm
Thanks for this! Have used this recipe as a basis for experimenting twice– jumped off from the recipe as follows: in both cases I added a shredded carrot and 1/4 cup ground almonds (used a spice grinder for this). I used whole wheat pastry flour, reduced/subbed 1/4 cup maple syrup for the 1/2 cup agave. first time round the muffins seemed a little wet but I was trying to eat them warm, harder to do with fat free baking. After waiting impatiently, they cooled down to a lovely moist cakey texture and on day 2 even better moisture balqnce. The next time I was nearly out of applesauce, so used a whole ripe pear that I ran through the blender after seed/stem removsl. I think I may have been 1/4 cup shy of the full 1 cup of “applesauce” but the result I have to say was awesome, a little less moist but great texture. The two of us ate the whole pan in a day… and will add this to our keper file!