If you're looking for a grab-and-go snack, make a batch of these muffins to keep in your freezer. Full of fiber and calcium, high in protein while low in carbs, this muffin is a delicious treat that feels indulgent.
Yield: 16 muffins
Ingredients: 2 medium apples 1 ½ cups all-purpose gluten-free flour 1 ½ cups flax seed meal 1 cup brown sugar 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon kosher salt 2 large eggs, lightly beaten ¾ whole milk or unsweetened almond milk 1 teaspoon vanilla extract 1 cup blueberries
Directions: Preheat the oven to 350ᵒF. Peel and puree the apples in a blender or food processor. Set aside (the mixture will turn brown). Line two 12-muffin tins with large paper cups, and set aside.
In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apple puree and blueberries and stir to combine.
Using a measuring cup or scoop, evenly divide the batter between the muffin cups. (They will fill nearly all the way to the top, and because these are gluten-free muffins, they aren't going to rise too much.) Bake, uncovered, for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.
Note: Because store-bought flax seed meal lacks the nutritional value of whole flax seeds, it's best to make a fresh, coarse-ground flax seed meal just before you use it. Flax seed meal is easy to make with a with a food processor, clean coffee grinder, or blender. When I make this, I use a blender and first grind the flax seed, then without cleaning, puree the apples in the blender. One cup of whole flax seeds yields about 1½ cups of flax seed meal, so leave room for expansion. Muffins will keep in an airtight container for 3 days but they can be frozen for up to 2 months.