Apple muffins are really easy and quick to make. I do this recipe for Lucas when I want to have something for a couple of days for him to take to daycare. All in, the recipe takes about 30 minutes (15 minutes prep + 15 minutes baking). Hemp hearts (or shelled hemp seeds) add extra nutritional value to the recipe, which is pretty healthy to begin with since I use whole wheat flour.
I didn’t realize it until recently, but hemp hearts are ridiculously healthy. According to LiveStrong.com, hemp hearts contain the essential fatty acids omega 6 and omega 3, fiber, vitamins A, B1, B2, D and E, and calcium and iron (phew!). I snuck 2 tablespoons into this recipe, but I think it’s possible to get even more in here without impacting the taste!
I’ve also recently switched to using white whole wheat flour instead of regular whole wheat flour. I’ve been loving the slightly less dense and milder flavor. That said, regular whole wheat flour works perfectly fine in this recipe as well! If you don’t have oat flour, feel free to substitute another type of flour (but I don’t recommend doing all whole wheat because that won’t allow for fluffy muffins!).
If you are wondering, a silicone muffin pan is really the most important kitchen tool for this recipe – silicone just allows the mini-muffins to just pop right out.
1/4 cup of maple syrup
1/2 teaspoon of vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons whole wheat flour
2 tablespoons oat flour
1/2 stick of butter
2 tablespoons hemp hearts
1 granny smith apple cut into small pieces
Mix all ingredients together (starting with the wet ones), and bake at 350 degrees in a mini muffin tin for approximately 15 to 20 minutes.
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