Tag Archives: apple

Apple Cornmeal Flax Muffins

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.

Apple Cornmeal Flax Muffins

Apple Cornmeal Flax Muffins

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

Apple Cornmeal Flax Muffins

Apple Cornmeal Flax Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12


  • 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


  1. Preheat oven to 350F and grease a 12 cup muffin pan or line with muffin cups.
  2. In a medium bowl whisk together flour, cornmeal, flax seeds, cinnamon, ginger, baking powder, nutmeg, cloves, baking soda, and salt.
  3. In a large bowl whisk together the banana, egg, sugar, honey, oil and vanilla.
  4. Add the flour mixture and stir to combine being careful not to overmix. Fold in the apples.
  5. Evenly spoon the batter among the muffin cups. Top with a slice of apple.
  6. 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.
  7. Cool on a wire rack for 10 minutes.
  8. Best serve warm or at room temperature and will keep in a cookie tin for up to 5 days.
Apple Cornmeal Flax Muffins

Apple Cornmeal Flax Muffins

My Apple Cornmeal Flax Muffins were inspired by my favourite holiday dish, what are your favourite flavours?

Quest For The Perfect Chocolate Chip Cookie: The Leftover Cookie#1 – Banana Almond Chocolate Chip

Banana Almond Chocolate Chip Cookie

Banana Almond Chocolate Chip Cookie

I have decided to commence the quest for the perfect chocolate chip cookie.  Noble as it sounds, it is for purely selfish, glutinous reasons that really only benefit one person: me.  A quest must always be completed, and I swear to prevail against all odds!  I believe I was inspired to do this series somewhere between Martha Stewart’s White Chocolate Almond cookie that I baked at Christmas and a deliciously buttery double chocolate chip cookie that I had recently from Pusateri’s.  In any case, let the baking begin!

I officially began my baking quest today, after a bit of an off day at work.  Sad stories left me with a weird feeling, that could only be cured by the sweet comfort of a freshly baked cookie.  Unfortunately, I realized that a couple of key ingredients were missing from my neglected fridge and pantry: eggs and sugar.  Unwilling to give up, I decided to use substitute ingredients such as apples, bananas and threw in all the leftover baking chocolates I had for good measure.  Hopefully, it would turn out like a cookie.

I based the recipe on Martha Stewart’s White Chocolate Almond cookie recipe, replacing 2 eggs with one banana, half a cup of sugar with apple sauce and 2 ounces of white chocolate with dark chocolate and semi sweet chocolate.  The cookies came out tasting like chocolate banana bread, with the white chocolate and almonds naturally working well together.  The dark chocolate however, tasted a little out of place, a bit too flat alongside the banana flavour.  In any case, the cookie was still tasty and a bit healthier than the original.  For 28 cookies the calorie count was at 180 cal/cookie.  This cookie would actually be a good pre-workout snack with the potassium from the banana and sugar from the chocolate giving a bit of an energy kick, and enough protein and carbs to sustain a good burn for a quick run.  I would also try replacing some of the flour with protein powder for a real power cookie treat.


2 1/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter (room temperature)

1 cup granulated sugar

half cup unsweetened apple sauce

1 ripe banana

1 1/2 teaspoons almond extract

1 cup shaved almonds

4 ounces of white chocolate chips

2 ounces of semi-sweet chocolate chips


Preheat oven to 375 degrees.

Whisk dry ingredients together.  In an electric mixer, beat sugar and butter on medium speed until fluffy, slowly add apple sauce.  Add the banana and almond extract and beat until creamy, about one minute.

Gradually  add the flour mix to the wet ingredients until well combined.

Remove from mixer stand and stir in almonds and chocolate.

Drop heaping tablespoon fulls of dough 1 inch apart onto three stick free cookie sheets.  Bake in oven for 10 minutes, rotating halfway and keeping a close eye on the cookies in the last minute.

Cookies should be lightly browned on top and golden around the edges.

Remove immediately using a cookie spatula and transfer to wire sheets to cool.

Store at room temperature in Tupperware containers for up to 5 days.

QUEST COOKIE RATING – 7 – [10 =  perfect — 1 = would not make again]

Wheat Free, Sugar Free Spiced Apple Crisp

Wheat Free, Sugar Free Spiced Apple Crisp

Growing up, apple crisp was a staple dessert in our household.  Whenever my mother baked apple crisp, the house would be filled with a wonderful sweet and spicy aroma, like comforting arms wrapping around you on a cold, winter’s evening.

I’ve hesitated to make apple crisp for years because I didn’t want to make a sugary dessert, and I’ve also been trying to avoid wheat as well.  However, while on my yearly detox I took matters into my own hands and threw a bunch of detox-friendly ingredients together.  I crossed my fingers and hoped for that same sweet, comforting dessert.

Low and behold, I present to you the new and improved apple crisp!  My adult taste buds call for a bit of heat now, so I added hints of cayenne and chili that balance out the tartness of the apples.  Almond meal and flax seeds are included for some extra protein and fiber for an even healthier dessert.  I used Gala apples instead of Granny Smith to add some natural sweetness and finally, I discovered the key to a really flavourful apple dessert is to slice them very thinly.

Wheat Free, Sugar Free Spiced Apple Crisp

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 9 servings
Calories 272 kcal


For the filling:

  • 5 Gala apples – peeled cored, halved and thinly sliced
  • 1/4 cup melted raw honey
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • sprinkle of cayenne pepper
  • sprinkle of chili powder

For the topping:

  • 3/4 cup almond meal
  • 1/2 cup wheat free oats
  • 2 tablespoons ground flax seed
  • 1 teaspoon cinnamon
  • 1/4 cup melted raw honey
  • 1/4 cup coconut oil


  1. Preheat oven to 350C and make sure a rack is aligned in the middle of the oven.
  2. Place thinly sliced apples into a square 8″ glass or ceramic baking dish. Add honey, lemon juice, cinnamon, nutmeg, cayenne pepper and chili powder. Mix together using your hands, ensuring that the apples are thoroughly and evenly covered. Lightly flatten the apples with the palm of your hand so that they are relatively even in the dish.
  3. In a separate, medium mixing bowl combine almond meal, oats, flax seed and cinnamon. Add honey and coconut oil and mix well.
  4. Using your hands, take clumps of the almond/oat mixture and place over top of the apples, lightly flattening and spreading out the mixture until you have made an even layer.
  5. Bake for 35-40 minutes until the top is lightly browned. Cool on wire rack 5-10 minutes before serving.

Recipe Notes

If you’re not on a detox, serve with a slice of old cheddar cheese!

For the almond meal, you can also just throw some almonds in a good processor and process until finely ground.

Check out this photo on Foodgawker