Sweetened with maple syrup, these Apple Walnut Muffins are soft and moist with a wonderful cinnamon flavor. A grain free flaxseed and cashew meal mix makes these extra healthy and tasty!
I finally found a good — nay, GREAT way to use flaxseed meal in baked goods. The last few times I baked with flaxseed meal, I wasn’t really satisfied with the outcome; mainly with the texture and flavor. I tried different flour mixtures and spices with mediocre results until I tried this combination: flaxseed meal + cashew meal. We’re looking at a winner! Why use flax meal anyhow, you ask? Because flax seeds are incredibly healthy!
Flaxseed are a powerful plant food with many amazing health benefits but the main ones are these:
- Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
- Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
- Fiber. Flaxseed contains both the soluble and insoluble types.
Enjoy this recipe because I’m not much of a muffin baker and probably won’t post another muffin recipe for a while. No particular reason. I just prefer real cake, that’s all :). However, my latest mission is to provide my man with healthy meals during the week as his choices at work are so limited (I’m ranting about this here) and part of my healthy meal plan is healthy desserts. Muffins are just so easy to store and transport!
I bought cashew meal at Trader Joe’s and I haven’t seen it anywhere else. No worries, though, you can make it yourself! Just grind up raw cashews until they have a floury texture. If your blender / food processor isn’t that strong, simply sift the cashew flour and add bigger pieces back into the blender until they’re evenly ground and use as directed.
Grain free Apple Walnut Muffins with Maple Butter FrostingRecipe by: Rose – The Clean Dish Yields: 12 muffins Prep time: 20 mins | Cook time 30 mins
Ingredients for muffins¼ cup unrefined coconut oil + 1 tablespoon for sautéing apples (I use this or this) 1 cup chopped apple (roughly half a small apple; I chopped mine to be really small, less than ½” cubes) 2 teaspoon cinnamon 2 eggs ½ cup + 2 tablespoon maple syrup 1 teaspoon vanilla extract 1½ cups cashew flour 1½ cups flaxseed meal 1 teaspoon baking soda ½ cup chopped walnuts + 12 halves or whole pieces for decoration
Ingredients for frosting6 tablespoon coconut butter (I use this) 6 tablespoon maple syrup 1-2 tablespoon water Note: I used half the amount as I like to keep some muffins plain.
- Preheat oven to 325F and prepare muffin pan with liners.
- In a small saucepan, heat 1 tablespoon coconut oil and add apple pieces and cinnamon. Sautee for 3-5 minutes or until apples are soft and golden in color. Allow to cool off.
- Using the small saucepan, melt coconut oil over low heat (make sure it’s not hot).
- In a bowl, combine coconut oil, eggs, maple syrup and vanilla extract. Mix well.
- In a separate bowl, combine cashew flour, flax meal, baking soda, and chopped walnuts.
- Add liquid ingredients and sauteed apples to dry ingredients and mix until well incorporated.
- Fill batter into muffin liners and bake for approximately 30 minutes.
Allow muffins to fully cool off before preparing the frosting: Slowly (very slowly!) heat coconut butter in a small saucepan until smooth. Make sure you do not overheat coconut butter or it will become gooey and hard to mix with maple syrup plus it won’t spread out well on top of your muffin. Basically, you just want it soft enough so you can stir in maple syrup and water. Using a fork or whisk, mix well until all ingredients blend together smoothly. The frosting will be honey colored and a little runny while warm; set aside (about 3-5 minutes) until it has a creamy consistency and spread on top of your muffin. Decorate with walnuts & enjoy!!