Apple Spice Whole Wheat Muffins


I'll admit that this week was a last minute decision about which recipe to share. I was focused on tax preparation all week. In fact, Loay cooked dinner most of the week, and I made quick, easy breakfasts. So last night when I looked at my recipe list and thought about what I had in the house because I also didn't go to the grocery store this week, this recipe seemed like the best bet. It could serve as today's breakfast and today's recipe! Plus we both find it quite tasty.


Apple Spice Whole Wheat Muffins

1 cup hazelnut milk (or other nut milk)
1 tablespoon apple cider vinegar
2 tablespoons ground flaxseeds
2 tablespoons hot water
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon matcha (optional)
1 cup applesauce
½ cup hazelnut pulp
½ cup date sugar
2 teaspoons vanilla extract
1 medium apple

Preheat oven to 350 degrees. Line a 12-cup muffin pan with unbleached muffin cups or silicone liners.

In a small bowl, mix together hazelnut milk and vinegar until it bubbles. Set aside.

Mix together flaxseeds and hot water in a small bowl. Set aside to thicken.

In a medium mixing bowl, sift together flour, baking powder, baking soda, spices, matcha, and date sugar.

Whisk flaxseed mixture into hazelnut mixture. Add the applesauce, hazelnut pulp, and vanilla. Stir together.

Grate apple.

Pour liquid mixture into center of dry ingredients.

Gently combine wet ingredients and dry ingredients until all dry ingredients are moistened being careful not to overmix. Fold in shredded apple.

Fill each muffin up three-quarters of the way to the top.

Bake for 22-26 minutes or until golden brown and top doesn't indent when lightly pressed.

Let muffins cool completely, about 20 minutes, before serving.

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