Crunchy Honeycrisps stay firm and sweet in a muffin
Happy Whole Grains Month! How are you doing so far? Are you eating at least three servings a day of whole grains? I hope it’s as easy and delectable for you as it is at my house. Take these Honeycrisp and Walnut Muffins. Muffins are so easy to eat, for breakfast with a smear of almond butter, or for lunch, alongside a yogurt or bowl of soup.
Whole grains are truly the way to go, for flavor and optimum health. Just three servings a day reduces your risks of heart disease, certain cancers, and type 2 diabetes. We all know they are good for us, but still, people are hooked on white flour foods. I hope muffins like these will help convince the skeptics.
Whole grains are nutty, sweet, spicy, and truly satisfying. You will not miss a thing when you go whole grain, except that sinking feeling you get an hour after you eat a white flour muffin for breakfast.
Muffins are just so appealing!
For a great balance of flavors, I blended white whole wheat and sprouted whole wheat flour. The white whole wheat is milder and sweeter, while the sprouted flour is more assertive. I then used one of my favorite strategies, adding cinnamon to balance the branny flavor of the flours. Chunks of apple and walnut work alongside the cinnamon to balance the whole wheat.
You know whole grains are good for you, and now you have a recipe to make them taste amazing. Bake up a batch to eat this week, and you’ll be right in step with the harvest season.
For more recipes, check out the Whole Grains Council website.
Every month is whole grains month, at my house, and I hope it is at yours, too.
Honeycrisp Walnut Muffins
Ingredients
- 1 1/2 cups sprouted whole wheat flour
- 1 1/2 cups sprouted whole wheat flour
- 1 1/2 cups coconut sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoons salt
- 2 cups chopped Honeycrisp apple
- 1 1/2 cup almond milk
- 1 tablespoon ground golden flax
- 1/4 cup melted coconut oil
- 1/2 cup walnuts chopped
- 3 tablespoons Turbinado sugar
Instructions
- Preheat the oven to 350 F. Line a 12 cup muffin pan with papers. Grease the top of the pan.In a large bowl, mix the flours, sugar, baking powder, baking soda, cinnamon and salt.In a cup, mix the almond milk and flax seeds and let stand until slightly thickened. Stir in the coconut oil.Stir the almond milk mixture into the flour mixture, then add the apple pieces and walnuts and stir. Don't over mix.
- Scoop half cup portions into the muffin cups, filling to the top of the cup. Sprinkle with turbinado sugar.Bake for 25-30 minutes, until a toothpick inserted in the center of a muffin comes out with only a few damp crumbs attached.Cool on racks.
