This post originally appeared on my former website, Fighting for Wellness, in October 2015.
It’s chilly in our house, which lets me know that fall is officially here. My favorite fall flavor is apple (sorry, team Pumpkin Spice) and with a bag of honeycrisps in our kitchen, I was inspired. I also decided to add a healthy kick to whatever I made by using chia seeds, which are full of omega-3s important for brain function and heart health. With that, Apple Chia Seed Muffins were born!
Makes 12 muffins
Ingredients: 3 apples, peeled and diced 1 Tbsp. ground cinnamon 1/2 Tbsp. coconut oil 1 1/2 c. Bob’s Red Mill Gluten Free All Purpose Flour 3/4 c. pure cane sugar 3/4 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground nutmeg 3/4 c. coconut oil, melted 1 extra large egg 1 tsp. vanilla extract 1/2 c. almond milk 2 Tbsp. chia seeds
Directions: Preheat oven to 350 degrees. Peel and dice apples, then coat with ground cinnamon. Heat 1/2 Tbsp. of coconut oil in a large skillet and cook apples until just soft. Remove from heat and set aside.
Mix gluten free flour, sugar, baking powder, salt, and nutmeg in a large bowl. In a separate bowl, whisk egg and add melted coconut oil. If you need to heat your coconut oil to liquefy it, ensure it is not hot enough to scramble your egg before combining.
To egg and oil mixture add vanilla extract and almond milk. Combine wet and dry ingredients. Stir in chia seeds then fold in apple cinnamon mixture. Fill a muffin tin and bake at 350 degrees for 30 minutes.
The filling in these muffins stays moist, so you are met with a delicious, gooey apple muffin reminiscent of apple pie. The chia seeds add a great crunchy element to complement the soft muffin dough. You guys, they’re seriously good.
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