I LOVE baking. LOVE it. Eating clean and diary free is amazing – it makes my body feel incredible, but I miss baking.
One of the things I’ve realized is that when I treat myself to a “cheat” and go for what used to be my favorite sugary treats (like a apple cinnamon bear claw) I feel BEYOND AWFUL. It’s like, not even worth it. So I’ve started learning to cheat healthy. It feels so indulgent to bite into a warm cinnamon-y apple muffin, but because it’s actually really healthy, I don’t feel like crap afterward. win/win!
So, without further ado: My new favorite Vegan – Dairy Free – Whole Wheat Apple muffin…the only problem is that just one is never enough!
1/4 C. Milled Flax Seed
3/4 C. Whole Wheat Flour
3/4 C. Unbleached All-Purpose Flour
1/2 C. Brown Sugar (or other natural sweetener)
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 egg, beaten (to make this vegan, mix 1 Tbs. milled flax with 3 Tbs. water and whip – let set in refrigerator for 15 min)
1 1/2 C. finely chopped apples
3 Tbs. coconut oil
1/2 C. almond milk
1/2 C. chopped nuts (optional)
Blend dry ingredients together in a bowl. In a separate bowl; combine egg, coconut oil and almond milk. Add dry ingredients to egg mixture and stir until just blended (Batter will be thick) Fold in apples and nuts. Fill well-greased muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes or until top springs back when touched. Yield: 12 muffins.