These muffins are extremely moist and high in fiber as well as being gluten-free. Whole flaxseeds are easy to grind into a meal in a coffee bean or spice grinder. Do this right before you use them. Always store whole or ground flaxseed in the fridge or freezer to preserve the nutrients.
Ingredients
- 1 1/2 cups ground golden flaxseed
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon fine sea salt
- 1 large apple such as Honeycrisp or Fuji,
- unpeeled
- 4 extra-large eggs
- 2/3 cup brown sugar or sugar substitute
- equivalent
- 2 ounces walnuts, coarsely chopped
- 1/2 cup unsweetened coconut flakes
- 1/3 cup extra virgin olive oil
- 1/3 cup water
- 2 teaspoon vanilla
Directions
Step 1
Preheat the oven to 350°F. Lightly oil a 12-cup muffin tip or fill with paper liners; set aside.
Step 2
In a large bowl, whisk together the flaxseed, baking powder, spices, and salt.
Step 3
Use a box grater or the grating disc of a food processor to grate the apple.
Step 4
In another large bowl, beat the eggs with the sugar until light in color, then add the grated apple and the rest of the ingredients. Fold in the dry ingredients. Use an ice cream scoop to fill the muffin cups about 2/3 full. Bake until the tip of a sharp knife comes out clean, about 25 minutes, rotating the pan halfway through.
Makes 12 muffins