With the holidays season in full swing, these Apple Cornmeal Flax Muffins are a healthy breakfast or dessert in between all the wine, cheese and other treats we indulge in this time of year. After a weekend of stuffing my face, I crave fruit and fiber – an apology to my body for having no will power when I see a cheese platter. I’ve fully accepted that as I get older, I can no longer eat with total reckless abondon, and need to be kind to my stomach even during the holidays.
This past fall, my girlfriends and I spent the day apple picking at Puddicombe Estate Farms, an annual tradition. With a bushel of fruit in my fridge the possibilities were endless! Over the past month I made lots of cider, apple crisp, apple butter and for my last five precious apples I decided to bake these muffins. Easy to make and a quick, portable breakfast or snack, my boyfriend and I are big muffin fans and when we bake together, we like to throw in all kinds of different ingredients and try out new flavour combinations.
One of my staple dishes I like to make during the holidays is a cornmeal and apple stuffing, such a tasty pairing! This inspired me to include some cornmeal to add some natural sweetness and density. While I added a bit of brown sugar, they are mainly sweetened with honey and the apples. To add to the heartiness, I also threw in some ground flax seeds for extra fiber. Packed full of apples with some cinnamon, cloves and nutmeg for that holiday spice, these muffins are a healthy sweet treat.
Apple Cornmeal Flax Muffins
- 1 cup all purpose flour
- ¾ cup stone ground cornmeal
- 2 tablespoons ground flax seeds
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon baking power
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 medium ripe banana
- 1 large egg
- ¼ cup packed brown sugar
- ¼ cup honey
- ¼ cup coconut oil
- 1 teaspoon pure vanilla extract
- 2 cups peeled cored, cubed McIntosh apples
- 1 apple peeled cored, cubed, halved and thinly sliced for topping
Preheat oven to 350F and grease a 12 cup muffin pan or line with muffin cups.
In a medium bowl whisk together flour, cornmeal, flax seeds, cinnamon, ginger, baking powder, nutmeg, cloves, baking soda, and salt.
In a large bowl whisk together the banana, egg, sugar, honey, oil and vanilla.
Add the flour mixture and stir to combine being careful not to overmix. Fold in the apples.
Evenly spoon the batter among the muffin cups. Top with a slice of apple.
Bake for 25-30 minutes on the middle rack, rotating the pan halfway until the muffins are golden and a toothpick comes out clean when tested.
Cool on a wire rack for 10 minutes.
Best serve warm or at room temperature and will keep in a cookie tin for up to 5 days.