Although it’s October, apple season is thriving and there are still many amazing recipes to be made. As I write this I can smell the delicious apple turnovers I have baking up in the oven. I love to have something hot out of the oven and aromatic for my kids get home.
I’m not sure about your kids, but mine come home from school spent and so grumpy. I presume its the long days mixed with just being flat out starving.
“Yes, learning about the rivers in the South can be daunting, my dear 3rd grader….”
That said often times I’ll look in my children’s lunch boxes to see foods barely touched. Their excuse is usually “I didn’t have time…” which is kind of mind boggling to me because I always make time to eat. Who doesn’t have time to eat?
However, whether that’s the case (or not) or maybe they are just avoiding the specific foods that I pack, I can never be sure. What I am certain of is that to come home to a the scent of apple and cinnamon is a recipe for success.
Here is a recent concoction that I made to diffuse the afternoon fuss.
Whole Wheat Flax ‘N Apple Muffins
- 1/4 cup flaxseed meal (not flaxseeds. You want the powder stuff. If you only have flaxseeds, pop them in your coffee grinder and pulse it a few times until it’s a powder)
- 1 1/2 cups white whole wheat flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg, beaten
- 1 1/2 cups finely chopped ORGANIC Apples. Here’s a reminder why.
- 3 Tbs grapeseed oil
- 1/2 almond milk (or other non-dairy milk)
- 1/2 cup chopped walnuts (you could omit these, but walnuts pack a big dose of plant-based omega 3’s, I say load up!)
- Preheat oven to 400 degrees. Pre-treat muffin tins.
- Blend dry ingredients together in a bowl.
- In a seprate bowl combine egg, grape seed oil and milk.
- Add dry ingredients to egg mixture and stir until just blended.
- Fold in chopped apples and nuts. (Don’t worry the batter will be thick!)
- Fill muffin cups 2/3 full.
- Bake for 18-20 minutes or until toothpick inserted comes back clean.