Applesauce Flaxseed Muffins

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Applesauce Flaxseed Muffins

Servings: 12
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I tweaked this recipe from my grandmother’s Applesauce Nut Bread recipe, which was published in the 1955 Congressional Cookbook and which we posted earlier on BigLittleMeals. I’ve changed the bread to a muffin recipe and added vanilla and an egg and the very healthy flax seeds. Do NOT use whole flaxseeds because they don’t benefit you the same way as ground. One muffin should supply about enough flaxseed to meet the recommended daily amount.

2 c flour
3/4 c sugar
3 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp Diamond kosher salt
1/2 tsp cinnamon
2 beaten eggs
1 c unsweetened applesauce; if you like muffins to be quite sweet, use sweetened applesauce or add another 1/4 c sugar)
1 tsp vanilla
2 T butter, melted and slightly cooled
3/4 c ground flaxseeds
1 c pecans or walnuts, finely chopped

Preheat oven to 350 degrees. Butter a standard 12-cup muffin pan or line with paper baking cups.

Add the flour, sugar, baking powder, baking soda, salt, and cinnamon to a medium bowl and whisk it gently until it is very well-blended. In a small bowl whisk together the egg, applesauce, vanilla, and butter. Then stir that into the flour mixture, until just combined. Now stir the flaxseeds and pecans into the batter. (Note: don’t let the batter sit before baking because the flaxseeds will begin to absorb all of the moisture.)

Fill each muffin cup about 3/4 full of batter. Bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool for about 5 minutes in the pan, then remove from the pan and place the muffins on a wire rack to cool for another 15 minutes or so before enjoying.

Leftover muffins may be tightly covered and left at room temperature for a day or so. Or freeze and enjoy them later.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.