You know what word I hate? Moist. But it is seriously the best word I can use to describe these muffins. Well, moist and delicious. Obviously, judging by the fact that I have 2 of these every morning for breakfast, my
obsession love affair with pumpkin is continuing. I love that these muffins are so moist and fluffy, and made with out eggs, dairy or oil. Tasty and healthy, gotta love it. And the candied walnuts that go on top? Ok, maybe those are slightllllly less healthy (you don’t have to make them, though you’ll probably thank me if you do), but they are awesome too. I made a double batch before I made the muffins and I snacked on them the whole time. Let’s just say at one point I was worried I would’t have enough to top the muffins with, but whew, crisis averted! Now lets talk about how to make these breakfast treats!
Now, don’t be afraid, I know these have a lot of ingredients, but as long as you have pumpkins and apples, the rest of the ingredients are just staples. Now you may be wonder, why do you have two different kinds of sugar, and does it have to be organic sugar? Well, first, coconut palm sugar is a great low glycemic replacement for brown sugar. But, it is kind of expensive, so since you don’t typically candy with brown sugar I didn’t feel the need to use it twice in the recipe. And as for organic sugar – shockingly it has a much lower glycemic index than refined white sugar. So if you are going to indulge in something like candied walnuts, and you can make them a little healthier, why not?
Now, I like to make my oat flour fresh ( its cheaper that way), but if you want to buy it to save time, go for it! And any non-dairy milk will work in this recipe. It yields about 12 standard size muffins. I’m not going to tell you how many days these 12 muffins have lasted (and I’m the only one who eats breakfast here). That’s my little secret.
- 1 tablespoon Flax Meal
- 2 tablespoons Water
- 2 Apples
- 2 tablespoons Maple Syrup
- 1 knob Coconut Oil
- 1 cup Pumpkin Puree
- 1/3 cup Coconut Palm Sugar
- 2 tablespoons Apple Sauce
- 3/4 Cup Oat Flour
- 3/4 Cup Whole Wheat White Flour
- 1 cup Unsweetened Almond Milk
- 2 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Cloves
- 1/4 teaspoon Salt
- 1/4 (overflowing) chopped Walnuts
- 1/8 cup Organic Sugar
- Preheat over to 350
- Toast walnuts for 5 minutes, remove and let cool. In a large sauté pan on high heat mix organic sugar with nuts and stir until sugar is melted and all walnuts are coated. Let cool on wax paper or silicone mat.
- Chop apples into approximately 1/4 inch cubes. Brush a medium sauté pan with coconut oil and heat at medium heat. Cook apples, maple syrup, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves until apples are tender, but not soft.
- Mix flax meal with water and let sit for 5 minutes.
- In one container, mix all wet ingredients (almond milk, coconut palm sugar, apple sauce, pumpkin) and in another all dry ingredients (oat flour, white whole wheat flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves). Slowly fold in dry ingredients into wet ones, until full mixed. Then add 3/4 of apple mixture into batter.
- Fill muffin pan with batter and top muffins with remaining apple mixture and candied walnuts.
- Cook for approximately 25 minutes and let cool.