Are you looking for an easy, healthy treat that satisfies and is filled with nutritional goodness? Enter our all-natural, gluten-free, and vegan Apple Pecan Strusel Muffins–these mouthwatering goodies are sure to become a household favorite thanks to their scintillating 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 flaxseeds—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 breads 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!
Gluten-Free Apple Pecan Streusel Muffins
Serves: 14 muffins
1 1/2 cups gluten-free all purpose flour
1/2 cup ground flax seed
1/4 teaspoon sea salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ginger
1/2 cup maple syrup or sorghum syrup
1/2 cup unsweetened applesauce
1/2 cup almond milk
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup apple, diced
1 cup apple, shredded
1/4 cup chopped pecans
1 tablespoon coconut oil or butter
1 tablespoon gluten-free all purpose flour
1 teaspoon turbinado sugar
1/2 teaspoon cinnamon
12 cup muffin pan
2 large mixing bowls
Small mixing bowl
Ice cream scoop
Preheat oven to 350, 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 spoonuntil 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.
*White whole wheat flour can be substituted for gluten free all purpose flour.[br]*You can use almonds, walnuts or your favorite nuts instead of pecans.[br]*Disclosure: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.
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/