So you know you nailed a recipe when your husband comes up to you twice in one day and says (with muffins in his mouth) "Baby, these are probably the best muffins I have ever had."
I was pretty surprised how much of a hit these were. Matt got seconds on these muffins the day I made them. I was expecting him to have at least one to try but he went back for more and was raving about them for days. Haha!
These muffins are dairy free and vegan. The flax-seed powder and raisins gives them a hearty and chewy texture. The applesauce gives it that hint of sweet. Delicious!
This is the perfect recipe for Fall and I recommend serving it with a fresh cup of coffee!
Applesauce & Flaxseed Muffins
Makes 12 muffins
3/4 cup unsweetened almond milk
1 cup unsweetened applesauce
3 T canola oil
1/2 cup brown sugar (packed)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 350F and lightly grease a 12-cup muffin tin with cooking spray (I love using the coconut oil spray from Trader Joe's).
Whisk together the almond milk and apple cider vinegar; let rest 1 minute to curdle. Add the applesauce, oil, and brown sugar. Mix well.
Sift together flour, ground flaxseed, baking powder, baking soda, spices, and salt. Fold dry ingredients into the wet ingredients; stir and don't overmix. Fold in the raisins. Use a 1/3 cup measuring cup to pour batter into the muffin tin.
Bake for 28-30 minutes. Allow muffins to cool in tin for 10 minutes then place on a wire rack.
Watch my video to see how I made these muffins! :)