Since my daughter still refuses to eat whole fresh fruit, I am constantly learning new ways on how to add it to everything else she eats. She’s a little fruit detective though, so she catches on after a while and I have to change my tactics. She started asking me to take “the red” out of her oatmeal (=the red skin from the apples). The skin of the apples has the important antioxidants in it though and I want her to get those, so I started adding them into her super-pancakes. Why stop there? Next up, shredded apples were now also added to the pumpkin muffins we had already made from one of our favorite cookbooks.
Yumm Yumm – what a delicious combination of fall flavors. Sweet apples and warm pumpkin spice all in one, add to that the nuttiness of the flax seeds and I had a winner! Even for the fruit shunning 4-year old. You could add toasted nuts to it, but I left that out since we have a nut-free-zone at her preschool.
Ground flax seed is available at most supermarkets (Bob’s Red Mill brand sells it) but you should use it up fast and keep in the fridge once the bag is opened. The beneficial omega 3-rich oils in the flax seeds lose their potency over time. You could buy the whole seeds and grind them fresh when needed. I don’t have a decent grinder/food processor (yet) nor the extra time for this task (maybe some day), so I stick to the already ground up seeds.
Flax seeds contain a high amount of lignans, which are unique fiber-related polyphenols that provide us with antioxidant benefits, and fiber-like benefits. Two excellent reasons to eat flax seeds and adding them to these muffins!
So here’s what else you need to make 12 muffins:
Recipe adapted from 100 days of real food:
- 1.5 cups whole wheat or spelt flour (spelt has a little less gluten –> a little easier to digest)
- 1/4 cup ground flax seed
- 1 tablespoon pumpkin pie spice blend
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup honey
- ⅓ cup melted butter
- 1 cup pumpkin puree
- 1 medium to large apple (please use organic apples when you plan to eat the skin; pesticides don’t wash off)
- Preheat the oven to 350 degrees F.
- Line a muffin pan with liners
- In a medium bowl whisk together the flour, flax seed, pumpkin spice, baking soda, baking powder, and salt.
- Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined.
- Fold in the pumpkin puree.
- Grate the apple right into the bowl and gently mix. Do not overmix.
- Pour the batter into the muffin pan so it’s evenly distributed. Bake until a toothpick comes out clean, about 18 – 20 minutes. Store at room temperature or freeze for later.