Hearty Fall Harvest Muffins

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These Fall Harvest Muffins are so good that my husband ate 5 in one day! These are some dense muffins with hearty wheat flavor. For some sneaky vegetables and a little change in flavor, swap in carrot for the apple!

Special Diet Notes: Hearty Fall Harvest Muffins

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

Note for soy-free: Some brands of rice and nut milks do contain soy lecithin.  If you are interested in utilizing a completely soy free milk alternative, try brands such as Pacific Foods Almond Milk.

 

Hearty Fall Harvest Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2 cup whole wheat flour
  • 2 tablespoon ground flaxseed
  • 2 tablespoon wheat germ
  • ¼ cup sugar or brown sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1 cup dairy-free milk beverage
  • ¼ cup extra light olive oil
  • ¼ cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 medium baking apple, grated
  • 1 cup golden or regular raisins
  • ¾ cup coarsely chopped walnuts (about 3.5 oz)
Instructions
  1. Preheat oven to 375F.
  2. Grease bottoms of 12 muffin cups.
  3. Combine dry ingredients.
  4. In a separate bowl, beat the egg, add milk through vanilla. Mix until just combined.
  5. Fold in grated apple, raisins, and walnuts.
  6. Divide batter equally among prepared muffin cups.
  7. Bake until muffins are golden and tester inserted comes out clean, about 25 to 30 min.
 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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