Are you looking for an easy, healthy treat that satisfies and is filled with nutritional goodness? Enter our all-natural, gluten-free, Apple Pecan Streusel Muffins–these mouthwatering goodies are sure to become a household favorite thanks to their appealing flavors, aromatic properties, and kid-friendly ingredients. We love that these muffins feature wholesome food items that provide solid nutrition boosters and leave you feeling good about what you’re eating. Plus, the kids are sure to love this easy-to-eat treat as an after-school snack!
This recipe has a lot of nutrition to celebrate, but we are especially in love with the addition of flaxseeds to this sweet treat. Not only is this product a great source of fat, but it’s also an easy way to amp up the nutrition in baked goods! The primary omega-3 fatty acid in flax seeds—alpha-linolenic acid, or ALA—can be helpful to the cardiovascular system in and of itself. As the building block for other messaging molecules that help prevent excessive inflammation, ALA can help protect the blood vessels from inflammatory damage. Studies have shown the ability of dietary flaxseeds to increase our blood levels of ALA, which has also been advocated to combat cardiovascular disease (1). This is true even when those flaxseeds have been ground and incorporated into baked goods like bread or muffins. When flaxseeds are consumed, two other omega-3 fatty acids have also been shown to increase in the bloodstream, namely, eicosapentaenoic acid (EPA) and docosapentaenoic acid (DPA). Increases in EPA and DPA also help provide inflammatory protection.
Not only does this dish feature the amazing benefits of flaxseeds, but it also highlights sorghum syrup, a natural sweetener that adds an earthy flavor to complement the sweetness of the apples. It also enhances the sorghum taste while providing nutrients like iron, calcium, and potassium. So, for these health reasons and more, these muffins are a win in our book! Don’t believe us? Try them out for yourselves!
Preheat oven to 350⁰F, and line a standard 12 cup muffin pan with muffin liners. Set aside.
In a large mixing bowl, add flour, flax seed, sea salt, baking powder, baking soda, cinnamon, cardamom, and ginger, and mix with a wooden spoon until combined.
In a separate mixing bowl, add the egg, maple syrup, applesauce, almond milk, coconut oil, vanilla, and lemon juice, and whisk together.
Slowly add the liquid ingredients to the dry ingredients, and stir with a whisk until evenly combined. The batter will be slightly lumpy– do not over mix.
Fold in the apples with a rubber spatula, and set aside.
In a small mixing bowl, mix all topping ingredients together and set aside.
For uniform scoops, use an ice cream scoop to spoon the batter into the prepared muffin cups, filling them three-fourths full.
Evenly sprinkle each muffin with the pecan topping, and bake for 20 minutes, or until the muffins are golden, and fully baked through.
Cool in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Serving size: 1 muffin Calories: 205 calories, Fat: 9 grams, Saturated fat: 6 grams,Carbohydrates: 25 grams, Sugar: 10 grams, Sodium: 145 milligrams, Fiber: 3 grams, Protein: 3 grams, Cholesterol: 13 milligrams
Rodriguez-Leyva, D, Bassett, C, McCullough, R, Pierce, GN. The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. Can J Cardiol. 2010 Nov; 26(9): 489–496. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2989356/