Oh man these are so good. I can’t even start this post without saying that first. So. Good.

My mom found the recipe in a grocery mini-magazine and ripped it out because she thought I would like it…she wasn’t so sure she would like it, but it did look delicious to me! It was a vegetarian recipe that I made vegan. It was very easy to adapt this recipe, I just needed to Google how much Flaxseed to substitute for the eggs in the recipe.

I was also excited for this recipe because I love apples. Unfortunately apples haven’t been doing so well this season with the drought going on, and the apple prices are astronomical because of this. But, I only needed 1 apple for this whole muffin recipe. The amazingly flavorful Honey Crisp apples went on sale for $.99 a pound this week; however, Honey Crisps are super dense which means they are heavy which means that 1 apple equaled 1 pound.

Luckily, I only needed the one apple and that is all I had to purchase for this recipe because I had everything else. So my 12 muffins and the little bit I poured into a bread pan cost me pennies per serving!!! That is the best kind of recipe!

Just a FYI, I used All Purpose flour in this recipe because I had run out the whole wheat kind, and I was at Mom’s house and that is what she had. I also used my mom’s homemade apple sauce, which means no additives or extra sugars. Also, I used the Silk Light Vanilla Soy Milk. I enjoy drinking this so I don’t ever buy the plain kind, and the added flavor is always nice in whatever you are baking. 

So I made these muffins at the parents house where I helped them babysit my niece and nephews. The niece and youngest nephew helped make the recipe-they measured and poured, I stirred. They were really good helping this time, normally it is chaos, but with my niece just starting kindergarten she is totally into measuring, counting and I was surprised  that she was subtracting! It is amazing to watch little minds grow!

These muffins turned out so moist and good! Almost always my muffins turn out so dense that no one but me ever eats them-which is fine, because then I can portion them out for my breakfasts. But, these flew out of the pan and into mouths so I only got what was in the bread pan for my breakfast and a couple for the week. Success! The were so fluffy and the apples broke down and the muffin tasted like applesauce, so yummy!

Yummy Appley Muffins, 15 servings

1 1/2 C All Purpose Flour

1 1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

2 Tbsp Flaxseed Meal

6 Tbsp Water

2 Tbsp Applesauce

2/3 C Soy Milk

1 C Brown Sugar (not packed)

1 Tsp Cinnamon

1 Large Apple (chopped small)

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1. Preheat the oven to 400 °. In a mixing bowl combine first four ingredients.

2. In a separate bowl, combine flaxseed and water. Mix well then add applesauce, soy milk, brown sugar and cinnamon. Add dry ingredients slowly and mix well. Add chopped apples.

3. Prepare muffin tins with non-stick cooking spray and fill each cup 3/4 full.

4. Bake for 12-15 minutes or until a toothpick comes out clean.

***The recipe said it would make 12 muffins, but I had extra batter-I think my nephew and I only filled them a little over 1/2 way full. I poured the rest of the batter into a sprayed bread tin, and that is how I got the 15 servings.

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Totals Per Serving:

Calories: 82

Fat: .4 g

Cholesterol: 0 mg

Sodium: 4.5 mg

Carbs: 18.4 g

Protein: 2 g