Name: Vegan Apple Walnut Flax Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat pastry flour; 2 tsp. baking soda; 1/2 tsp. kosher salt; 1 tsp. ground cinnamon; 1/4 tsp. freshly grated nutmeg; 1/2 cup maple syrup; 1/2 cup lightly packed brown sugar; 2 cups apple, shredded (about 2 medium apples); 1/4 cup canola oil; 1/4 cup unsweetened applesauce; 1 tsp. vanilla extract; 1 cup unsweetened soy milk; 1/2 cup walnuts, chopped and divided; 1/4 cup ground flaxseed

Vegan Apple Walnut Flax Muffins Recipe

Dana Angelo White, MS, RD, ATC

Updated on September 23, 2021

(20 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

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. It also may help reduce post-exercise inflammation. Cinnamon also contains numerous antioxidants, and walnuts boast omega-3 fats that are well known for their anti-inflammatory powers.

Plus, these muffins are free of animal products, so they're vegan diet-friendly.

Ingredients

1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/2 cup maple syrup
1/2 cup lightly packed brown sugar
2 cups apple, shredded (about 2 medium apples)
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 tsp. vanilla extract
1 cup unsweetened soy milk
1/2 cup walnuts, chopped and divided
1/4 cup ground flaxseed

Preparation

Preheat oven to 350 F.
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 flaxseed 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 the center.
Allow to cool for at least 20 minutes before serving.

Variations and Substitutions

In place of apples, try these muffins with grated carrots or mashed bananas 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 excess moisture.
Serve with a glass of soy or almond milk for dipping.

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