FALL is officially here in two days, September 22, YES!! I love the crispiness in the air, the leaves starting to change, yellow and orange and seeing some of the Fall produce out in the farmer markets and grocery stores. If you haven’t figured it out yet, this is one of my favorite seasons.
I love everything about Fall, from the decor, fashion and especially the food. Today I was inspired by one of my favorite fruits, Fall brings, apples.
My Gluten Free Apple Cinnamon Walnut Flax Muffins, screams FALL is here!! This recipe is very simple, super nutritious and above all, DELICIOUS. It makes a wonderful breakfast, loaded with good carbs, fiber and protein, but also a nice healthy snack for pre and post workouts.
If you’re not into walnuts, add your favorite nut, you can also add dried cranberries instead of raisins. If you have a nut allergy, leave the nuts out altogether. But above all else, enjoy them and remember to Set the Table with Love.
INGREDIENTS:
2 medium apple, roughly chopped
1 1/2 cups all-purpose gluten-free flour
1 1/2 cups flax seed meal
1/2 cup gluten free oats ( Bob Mills)
1/2 cup brown sugar
1/2 cup organic maple syrup
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
2 large eggs, lightly beaten
1 cup ย unsweetened almond milk
1 teaspoons vanilla extract
Directions:
Preheat the oven to 350ยบ. Add chopped apples in a blender, blend until you have a rustic puree. Set aside. Grease a 12 cup muffin tin, with canola oil spray, generously. Set aside.
In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apples and and stir to combine.
Using a measuring cup, ย evenly divide the batter between the muffin cups. Fill the cups almost to the top, gluten free baking goods, will not rise like normal baking goods.
Bake for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.
