Apple Cinnamon Flax Muffins

In my research for healthier eating, I found these menus for low carb eating by Laura Dolson. Although, I am not using the menus, I am taking tips and tricks from them. They do include some great recipes that I have altered to fit our tastes. On menu #2, there is a Apple Flax Muffin recipe. In the menu, she uses this muffin for quick snacks and to eat with breakfast. Here’s the recipe with my changes.

Apple Cinnamon Flax Muffins
(yields 12 muffins)

1 and 1/4 cup flax seed meal
2 teaspoons baking powder
1 Tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup Splenda
4 large eggs, beaten
1/8 cup veggie oil
2 Tablespoons butter
1/2 cup applesauce
1 Tablespoon vanilla
2 medium apple, chopped small

Preheat oven to 350 F. Grease a 12-muffin tin very well.
1. Mix the dry ingredients together, then add the rest of them.
2. Let batter stand 10 minutes, then put into the muffin pan and bake for about 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin.

There are still a few changes I’d like to make to these. In my next batch, I’d like to use honey in lieu of Splenda and I’d like to do away with the oil all together. But for now, I know this recipe is really really good.

Do you have a flax seed muffin recipe? I’d love to see a link.

Happy Baking!

2 thoughts on “Apple Cinnamon Flax Muffins

  1. January 22, 2012 at 11:20 am

    These sound really good Sara and something I could eat. Have you tried Stevia in place of Splenda? Stevia is from a plant and all natural. I buy Stevia in the Raw and use it in place of all sugar.

  2. January 22, 2012 at 11:21 am

    Forgot to say that I also use coconut oil in place of vegetable.

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