Prep 15 mins
Cook 22 mins
I love these!!! AND they're healthy! Really, they are! They smell so good, and the taste is so wonderful. Try them and see for yourself :] However, this is obviously more of a healthy muffin, and therefor not likely to be sugary, but feel free to add more sugar if wanted.
- 1⁄2 cup flax seed
- 3⁄4 cup all-purpose flour
- 1 cup whole wheat flour
- 1⁄4 teaspoon morton lite salt (optional)
- 1⁄4 cup sugar (Less for healthier muffins)
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 3 egg whites
- 2 tablespoons canola oil
- 3⁄4 cup soymilk or 3⁄4 cup milk
- 1⁄2 cup chopped walnuts (more if you want)
- 1 large apple, diced (more if you want)
- Preheat oven to 400 degrees.
- Grind the flax seed to a course powder using a blender or coffee grinder.
- In a bowl, sift together both flours, salt, sugar, cinnamon, and baking powder. Stir in flax seed powder. Set aside.
- In a separate bowl, beat together the egg whites with the oil and milk. Add the liquid ingredients to the dry ingredients and stir. Then stir apples and walnuts into the batter.
- Fill oiled muffin tin 2/3 full and bake 20-25 minutes.
This is a "health muffin." Do not expect a sweet, cake-like muffin. I really liked it overall. I did add vanilla, but I'm not sure that made any real difference. I also found the muffin a bit dry and will also add applesauce next time. The batter was also REALLY thick and hard to deal with, so I think applesauce will help with that too. Anyway, I will make this again.
I followed the recipe exactly except for substituting organic brown sugar, and they came out really dry. I don't know if I did something wrong. Next time I will add some applesauce to make them more moist and have more apple flavor.
Well, okay. I admit it. My flaxseeds did NOT grind to a powder, and my food processor started smelling funny so I decided not to push my luck there. Ignoring this slight setback, I decided the flaxseeds were so small it didn't matter anyway, and proceeded. I'm glad I did! I made 12 medium size muffins and 12 baby ones, which I only put in for 10 min. The baby muffins were more moist. However, both were great! I was a bit sceptical when I saw how little sugar there was, even though I normally halve the amount of sugar given in a recipe, but it was just right. I used borwn sugar and added 1 tsp cinnamon, and now these muffins will definitely be a keeper. Very nutty. Thanks!