Recipes Health Conditions Inflammatory Conditions Vegan Apple Walnut Flax Muffins Recipe By Dana Angelo White, MS, RD, ATC facebook twitter linkedin instagram Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. Learn about our editorial process Dana Angelo White, MS, RD, ATC Medically reviewed by Medically reviewed by Richard Fogoros, MD on June 19, 2017 Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor. Learn about our Review Board Richard Fogoros, MD Updated on September 20, 2019 Print Dana Angelo White (19 ratings) Total Time: 35 min Prep Time: 15 min Cook Time: 20 min Servings: 12 Nutrition Highlights (per serving) 242 calories 10g fat 37g carbs 4g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 12 Amount per serving Calories 242 % Daily Value* Total Fat 10g 13% Saturated Fat 1g 5% Cholesterol 0mg 0% Sodium 321mg 14% Total Carbohydrate 37g 13% Dietary Fiber 3g 11% Total Sugars 19g Includes 15g Added Sugars 30% Protein 4g Vitamin D 0mcg 0% Calcium 64mg 5% Iron 1mg 6% Potassium 182mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. A batch of homemade muffins makes for easy breakfasts and snacks, but steer clear of supersized baked goods filled with sugar. Make a healthier batch of muffins by including natural sweeteners, fresh fruit, whole grains, warm spices, and crunchy walnuts. Apples contain quercetin, a flavonoid (aka plant compound) with potent antioxidant properties. Cinnamon also contains numerous antioxidants and walnuts boast omega-3 fats that are well known for their anti-inflammatory powers. Plus, these muffins are made without any animal products, so they're vegan diet friendly. Ingredients 1 cup all-purpose flour 1 cup whole wheat pastry flour 2 teaspoons baking soda ½ teaspoon kosher salt 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ½ cup maple syrup ½ cup lightly packed brown sugar 2 cups shredded apple (about 2 medium apples) ¼ cup canola oil ¼ cup unsweetened applesauce 1 teaspoon vanilla extract 1 cup unsweetened soy milk ½ cup chopped walnuts, divided 1/4 cup ground flax seeds Preparation Preheat oven to 350F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray. In a medium bowl combine both flours, baking soda, salt, cinnamon, and nutmeg. In a separate bowl whisk maple syrup, brown sugar, shredded apple, canola oil, applesauce, vanilla, and soy milk. Combine fruit mixture to dry ingredients to form the batter. Stir in the flax and walnuts, reserving about 2 tablespoons of the walnuts. Scoop batter into muffin tins. Sprinkle with remaining walnuts and bake for 20 to 25 minutes or until a toothpick comes out clean from center. Allow to cool for at least 20 minutes before serving. Ingredient Variations and Substitutions In place of apples, try these muffins with grated carrots or mashed banana for a different nutrient profile. Carrots offer carotenoids, and bananas a healthy dose of potassium. Whole wheat pastry flour provides excellent texture and a slightly nutty flavor. Replacing all the flour with whole wheat makes the muffins too dry, but a 50-50 split of whole wheat and all-purpose works perfectly. Cooking and Serving Tips Shred apples using a box grater or a food processor fitted with the shredding blade; drain on a paper towel briefly to remove any excess moisture. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit