The smells of fall with fill your house when you make this delicious bread. Apples, honey, and cinnamon-does it get better? Since the apple harvest has rolled on in to our part of the country, we are apple crazy!!! Nothing is like biting into the crisp, juiciness of a New York State apple (sorry for those of you who can’t go out and pick your own or get local apples!!). We love using crispin or johney gold apples for all of our sauces, pies, breads, and dried apples. The tart apples are better for cooking. Keep the Macintosh apples for everyday eating.
Ok-so these muffins didn’t photograph great, but I HAD to still give you this recipe! These muffins rock the nutrients like no other traditionally quick bread ever would! The kiddos and hubby loved them and I had to stop them from eating them all on night one, so they could 1) be photographed, and 2) be used as a part of a 2 night dinner (needed a leftover night because I was going to be out teaching). I served them along with my Spicy Red Lentil Soup, along with our traditional salad bar. Hits all around! If you can, double the recipe. This way you can have some on hand for snacks or breakfasts throughout the week, plus they can be frozen (as all baked goods)!
This recipe is made vegan by swapping out the typical egg found in bread, and replaced with flaxseed. To do this, 1st mix ground flaxseed in water and set aside and allow to thicken. Flax provides the protein structure that an egg typically creates, without added cholesterol and saturated fat. In addition to protein, flax is a great source of fiber (eggs don’t have any) as well as omega 3 fatty acids. This recipe is also gluten free, if using gluten free oats. Oats are great sources of fiber, helping to regulate blood sugars. You can make your own own flour by grinding whole oats in a blender, like a Vitamix. It’s best to weigh out your flours, as all brands are slightly different by weight. I use psyllium in most of my bread recipes. It helps to add fiber to the bread, and acts as an additional binder to hold the bread together. Gluten is a protein found in baked goods and typically provides the structure to hold baked goods together. By adding psyllium, we add a structural component to this, and other baked goods. If you don’t have psyllium, you can omit it. Your muffins may be a little more fragile but still tasty!
Date paste-what is it? I use date paste in place of a traditional sweetener. Date paste is formed from pureed softened dates with a little water. Dates are high in potassium, fiber, and magnesium, making them an awesome alternative to traditional sugars. Because of their high fiber content, their sugars are released more slowly into the blood stream. To make date paste, simply soak dates in warm water for about 10 minutes. Drain and place into a high powered blender, like a Vitamix, adding a little water to blend (amount of water depends on how many dates you’re using). Add more water if needed to create a paste-like consistency as shown below. Date paste can be easily made in larger amounts and frozen for later use. It doesn’t freeze solid and can be easily scooped out as needed. 
This recipe should make 2 3/4-3 cups of batter. We use 1/4 cup per muffin (made 11), alternatively you can make into a large loaf pan.
Ingredients:
- 1 flaxseed egg (1 tbsp ground flaxseed and 3 tbsp water, mixed together well-do this first and allow to site for 5-10 minutes)
- 2-3 large apples, 1 1/2 grated packed cups, plus an additional 1 cup small diced apples folded in at end (if desired)
- zest of 1 organic lemon/orange (1 tsp) and 3 tbsp fresh lemon or orange juice
- 1/4 cup + 2 tbsp of date paste or maple syrup (we used date paste)
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 2 tbsp water
- 260 g of oat flour* (about 2 1/2 cups)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ground psyllium
Instructions:
- Preheat oven to 350 degrees. Spray with cooking spray/line a loaf pan or muffin tins.
- Combine dry ingredients in a bowl.
- In a separate bowl, mix together wet ingredients (reserving diced apple for after dry ingredients are added). Slowly add in the dry ingredients, and then fold in remaining diced apple if desired.
- Pour into greased pans. This recipe should make 3 cups of batter. We use 1/4 cup per muffin, 2 cups per large loaf pan, and 1 cup per small loaf pan. Divide any way you choose 🙂
- Bake muffins for 12-15 min, small loaves for 20-30 mins and large loaf for 40-50 min. Check by inserting knife to check if it comes out clean. Let cool for 10-15 minutes, and remove from pan. This and all breads freeze well.
- Serve with soups, stews, and/or a salad. These muffins make great breakfasts & snacks for the kiddos too!
Apple Oat Muffins, Spicy Red Lentil Soup, and Salad
Nutritional Benefits:
- No refined sugars or flours-helps to reduce inflammation in the body, LOW in sugar (1.5 g)
- VERY low in fat 2g per muffin, heart healthy and diabetic friendly recipe
- Gluten free & Vegan-another way to decrease inflammation
- Good source of fiber: helps to regulate blood sugar, improve digestive health, reduce blood pressure, and increase satiety
- Good source of protein: 4.5 g, helps to repair damaged tissues
- 1 flaxseed egg (1 tbsp ground flaxseed and 3 tbsp water, mixed together well-do this first and allow to site for 5-10 minutes)
- 2-3 large apples, 1½ grated packed cups, plus an additional 1 cup small diced apples folded in at end (if desired)
- zest of 1 organic lemon/orange (1 tsp) and 3 tbsp fresh lemon or orange juice
- ¼ cup + 2 tbsp of date paste or maple syrup (we used date paste)
- ¼ cup unsweetened applesauce
- 1 tsp vanilla
- 2 tbsp water
- 260 g of oat flour* (about 2½ cups)
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- 1 tsp ground psyllium
- Preheat oven to 350 degrees. Spray with cooking spray/line a loaf pan or muffin tins.
- Combine dry ingredients in a bowl.
- In a separate bowl, mix together wet ingredients (reserving diced apple for after dry ingredients are added). Slowly add in the dry ingredients, and then fold in remaining diced apple if desired.
- Pour into greased pans. This recipe should make 3 cups of batter. We use ¼ cup per muffin, 2 cups per large loaf pan, and 1 cup per small loaf pan. Divide any way you choose 🙂
- Bake muffins for 12-15 min, small loaves for 30 mins and large loaf for 40-50 min. Check by inserting knife to check if it comes out clean. Let cool for 10-15 minutes, and remove from pan. This and all breads freeze well.
- Serve with soups, stews, and/or a salad. These muffins make great breakfasts & snacks for the kiddos too!
