This past weekend I craved muffins to go along with my recently-purchased hazelnut-roasted coffee.
Instead of treking down to a local bakery for a gigantic 500-calorie bomb, I decided to make my own.
Apart from pairing up perfectly with a hot cup of coffee on a brisk autumn day, these muffins are 100% whole grain, vegan, and chock full of omega-3 fatty acids.
See how you like them!
YIELDS: 18 mini muffins
2 cups whole wheat flour (or whole wheat pastry flour or whole wheat white flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons ground flaxseed
1/3 cup chopped walnuts
1.5 teaspoons cinnamon
4 Tablespoons unsweetened applesauce
1 Tablespoon coconut oil
1/2 Tablespoon canola oil
(NOTE: You could omit the coconut oil and instead add an additional tablespoon of canola oil)
1/4 cup agave nectar, brown rice syrup, or maple syrup
2 teaspoons vanilla extract
1 cup water
Place all dry ingredients (from whole wheat flour to cinnamon) in one bowl.
In another bowl, mix together all wet ingredients (from applesauce to water).
Add dry ingredients to wet ingredients bowl.
Mix together lightly, making sure not to overmix.
Scoop mixed batter into muffin tin and bake for 20 minutes at 375 degrees Fahrenheit
OPTIONAL (but recommended): Once out of the oven, sprinkle additional cinnamon on top of muffins.
NUTRITION INFORMATION (for 2 mini muffins, with coconut oil):
2.5 grams saturated fat (if using only canola oil: 0.5 grams saturated fat)
320 milligrams sodium
4.4 grams fiber
7.2 grams added sugar
4.5 grams protein
Excellent Source of: Manganese, selenium
Good Source of: Alpha Linolenic Omega-3 Fatty Acids, copper, magnesium, phosphorus