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Whole Wheat Apple Walnut Chia Seed Muffins
January 27, 2015 by Melanie Zook
These Whole Wheat Apple Walnut Chia Seed Muffins have been our go-to after school and lunchbox snack lately. (They’re even great for a grab-and-go breakfast.) They’re quick and easy, whole grain and packed with fiber and omega-3s. They’re made with real maple syrup instead of sugar. They’re egg-free, so allergy-friendly AND I can let my 3-year-old taste the batter. They say an apple a day keeps the doctor away…I’d say these count. But feel free to swap out the apples for a different fruit or vegetable, such as grated carrots and zucchini. (You can even substitute some of the oil for additional pureed fruit or veggie, such as mashed banana or pureed pumpkin.)
Ingredients
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 muffins
2 tablespoons chia seeds
6 tablespoons water
3 tablespoons canola oil (use organic if GMOs are a concern)
½ cup pure maple syrup
1 cup grated apple (or other grated or pureed fruit or veggie)
½ cup applesauce
1 cup whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ cup chopped walnuts
Method
Preheat oven to 350 degrees. Line a muffin tin with baking cups.
In a large bowl, combine chia seeds and water and let sit until a gel forms.
Stir in maple syrup, oil, apple and applesauce.
In a separate bowl, mix together flour, baking soda, baking powder and cinnamon.
Add the dry ingredients to the wet ingredients, add in walnuts and stir until just combined.
Drop by large spoonfuls into the baking cups.
Bake for 15 minutes, or until just lightly golden brown.
