These apple-y muffins are proof that you don’t need eggs for a tender and moist texture. Since this recipe bakes up a large batch and the muffins can easily be frozen, they are convenient to have on-hand when you need a quick, nutritious snack or pick-me-up. Feel free to release your inner chef by substituting the apples and nuts with those of your choice. Try peaches, pears, strawberries or blueberries for fruit alternatives and hazelnuts, almonds or walnuts for nut alternatives. Enjoy your guilt-free muffins!


Makes 24-26 large muffins

Ingredients

1 cup macadamia nuts
2 cups dried apples
1 cup ground flaxseeds
2 cups whole wheat flour
2 cups oat flour
2/3 cup + ½ cup raw cane sugar
2 tablespoons baking powder
½ teaspoon ground cloves
2 teaspoons ground cinnamon
½ teaspoon salt
2 ½ cups almond or soy milk
½ cup unsweetened apple sauce
1/3 cup vegetable oil (safflower or sunflower is a good choice)


TO TOAST THE NUTS

• Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper and toast nuts in oven for 5-8 minutes. Watch them closely so that they do not burn. Remove the nuts and set them aside to cool. Increase oven temperature to 375 degrees F.

TO PREPARE THE DRIED APPLES

• Meanwhile, put apples in a large bowl and cover with approximately 4 cups of boiling water. Press down the apples with a spoon to ensure that they are completely submerged. Allow them to soak for 10 minutes. Drain thoroughly and set aside to cool.

TO PREPARE THE MUFFINS

• Grease with vegan butter or line two 12-muffin pans. In a large bowl, blend the flaxseeds, wheat flour, oat flour, sugar, baking powder, cloves, cinnamon and salt.
• In a separate bowl, briskly whisk the milk, apple sauce and vegetable oil; add to the flour and apple mixture and stir to combine.
• Chop the cooled nuts and apples and gently fold them into the batter (to ensure a tender texture once the muffins have been baked, don’t overwork the batter).
• Drop large spoonfuls of the batter into the prepared muffin pans; each muffin cup should be filled up to about 3/4. Bake at 375 degrees F for 30 minutes, or until a cake tester or toothpick inserted into muffins comes out clean. Remove from pan and cool on a wire rack.
• These muffins freeze well for up to 4 weeks.

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