Saturday, February 9, 2013

Apple Banana Muffins

Apple and Banana Muffins

I know I just recently posted a muffin recipe, but the lemon poppy seed muffins are more of a dessert, and these muffins are healthy enough to eat daily.  I've made them a few times now and I've been excited to share this great find with you!  

Right now, two of my classes each week are between 11am and 1:50pm.  Not exactly ideal for eating lunch.  I usually try to bring a few small food items that are quick to snack on, and these muffins have been perfect.  They are super flavorful from all of the cinnamon, nutmeg, allspice, and ginger spices as well as the apples and bananas.  And yet... these muffins are remarkably healthy.  They have 100% whole wheat flour, flaxseed, apples, bananas, spices, and a bit of sugar in them.  What they don't have is butter, eggs, or oil.   They are vegan with very little added sugar.  They require two ripe bananas, so they are a perfect thing to make instead of traditional banana bread with very ripe bananas.

While these muffins are an excellent snack on their own, they are also extra delicious with maple cinnamon almond butter (and I'm always looking for an excuse to eat that!).  They would also make a great breakfast along with some Greek yogurt.    I store these muffins in the freezer and grab them in the morning before I head out to work or other activities.  They really are a delicious quick snack, so they are a great thing to have in your freezer.  If you find yourself getting hungry in the afternoons, try packing one of these muffins for a snack!

Apple and Banana Muffins

Apple Banana Muffins

yield: 12 muffins


For Roasted Apples:
  • 2 small apples, cubed (I used Macintosh)
  • 1/2 teaspoon cinnamon (I used ceylon cinnamon, but regular cinnamon would also work)
  • 2 tablespoons granulated sugar
Remaining Ingredients:
  • 2 tablespoons ground flaxseed + 6 tablespoons warm water (this is your "flax egg")
  • 1 1/2 cups white whole wheat flour (or traditional whole wheat)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (I used ceylon cinnamon, but regular cinnamon would also work)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 2 small ripe bananas
  • 1/3 cup unsweetened applesauce (I used homemade, but you could use store bought)
  • 1/4 cup brown sugar


1)  Heat the oven to 425F.  Toss cubed apples (I left the skins on) with sugar and cinnamon and spread on a parchment lined baking sheet.  Once the oven has preheated, roast apples for 10 minutes.  This really enhances their flavor!  Once apples have been removed, reduce oven temperature to 350F.

2)  Prepare your flax egg:  In a small bowl, mix ground flaxseed and water and let sit for about 10 minutes.

3)  Meanwhile, combine dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, ginger) in a bowl and set aside.

4)  Combine bananas, applesauce, sugar and flax egg in another bowl.  Mash until combined and the banana is mixed in.  Then, stir in the roasted apples.

5)  Add wet ingredients to dry ingredients and mix just until combined.  The batter will be very thick, but shouldn't be dry (all of the flour should be able to be incorporated).  If you find it is too dry, add water a teaspoon at a time until all of the flour is incorporated.

6)  Grease a standard 12-cup muffin tin with cooking spray and spoon batter into the muffin holes, filling each about two-thirds  full.  Bake for 18-20 minutes in the 350F oven until a toothpick inserted in the center of a muffin comes out clean.  Let muffins cool in the pan for a few minutes, then transfer to a wire cooling rack to cool completely.  

7) Store airtight in the freezer and let thaw at room temperature (or defrost in the microwave) before serving.

(recipe slightly adapted from Live Faithfully)

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