Apple Almond Flax Seed Muffins

For all my complaining on here about my schedule on Monday (which is work, class on my lunch break, work, three-hour seminar after work), I get a lot done on Monday nights. I get all excited to be home. I usually clean, organize, exercise, or make something in the kitchen. And I have to clarify, it’s not that I dislike my classes at all. They are amazing, engaging, enriching, and about a billion other adjectives. It’s just balancing going back to school part-time (I’m working on my teacher certification) with full-time work and having a life is a bit of a challenge, especially on Mondays. {All you students out there, I empathize with the homework that is always hanging over your head.}

Last night after class, I puttered around my place: I ate dinner, had a bowl of ice cream, played with the cat, checked e-mail, chatted with my mom. Then, I got the itch to move a little after sitting all day. Unfortunately, it was dark and rainy; no part of me felt like going for a jog outside. Instead, I went to the gym for the first time in months.

Like usual, I had to wait for a treadmill. (Erg.) Stay with me. I’m about to divulge a guilty pleasure. So, the treadmill had a television with Bravo (I don’t have Bravo at home) and I got sucked into The Real Housewives of Atlanta. I almost fell off the treadmill giggling so hard. I’m not kidding, my knees would buckle and I would almost fly off the back of the treadmill. I can’t explain it. It’s a hoot. Brain candy, y’all.

And I know I sound like a nutcase – raving about reality shows, almost falling off treadmills – but that silly show kept me going at the gym and perked me right up. I came home and decided to tackle my never-ending mound of apples. Joy the Baker had an apple walnut flax seed bread that I adapted into apple almond flax seed muffins. I was out of walnuts and muffins would cook quicker than a loaf of bread. Joy can do no wrong. I like the texture of these muffins, sort of soft and cake-like, but studded with apple chunks and flecks of flax seed.


Muffins are so easy. Add the wet ingredients: eggs, melted butter, vanilla, and buttermilk. If you don’t have buttermilk, use regular milk with a teaspoon of vinegar or lemon juice and let stand five minutes.

Next, add the dry ingredients: all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.

Over the weekend, I bought an actual nutmeg to freshly grate. It smells divine and grates so easy on my microplane grater/zester. I used to not have one, and there is nothing better for grating things like nutmeg or using it for zest. I think it’s my number two favorite kitchen gadget.

Stir and add in flax seeds.

Add your grated and chopped apples. It will be a chunky batter.

This is my favorite kitchen tool: the mini-scoop. You can use it for cookie dough, muffin batter, fruit, ice cream, etc.

Fill muffin cups and sprinkle with cinnamon, sugar, and almonds.

Bake for about 18 minutes at 350 degrees.

Let cool.

Eat & enjoy:)

Apple Almond Flax Seed Muffins
Slightly adapted from Joy the Baker

Makes one loaf of bread or 18 muffins

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • generous pinch freshly ground nutmeg
  • 2/3 cup buttermilk
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 cup grated apples
  • 1/2 cup coarsely chopped apples
  • 1 tablespoon flax seeds
  • 1/4 cup slivered almonds
  • cinnamon and sugar for sprinkling


1. Preheat oven to 350 degrees F. Grease and flour a 9×5×3-inch loaf pan or line 18 muffin trays with paper and set aside.

2. In a large bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.

3. Add flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. Mix together with a wooden spoon.

4. Add the grated apples, chopped apples, and flax seeds.  Fold to incorporate thoroughly.

5. Spoon batter into prepared pan and top with granulated sugar, cinnamon and the almonds. Press the nuts down into the top of the muffins.

6. Bake the muffins for 15-18 minutes. (For the loaf, bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.

7. Let cool, eat & enjoy!

About Sarah

Always thinking about my next meal.
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6 Responses to Apple Almond Flax Seed Muffins

  1. shumaker says:

    This is the first recipe of yours that I have looked at and noticed something that you might not be aware of. The flaxseed you are using…is not ground, the the nutritional value is minimal. To get the full nutrition out of flaxseed, you must grind the seed to release the oh so good oils. Just for future reference, if you continue using this ingredient.

    • Sarah says:

      Oh, good to note! Thanks so much!!

      • Danielle says:

        This is true! I wanted more of a flax boost so I substituted 1/4 cup of the flour for ground flaxseed. I also used only whole wheat flour (no all purpose). So 1 1/2 c wheat flour and 1/4 flax. This recipe is amazing! These yummy muffins smell and taste delicious. Thank you for sharing.

  2. Pingback: 10 Healthy Flax Seed Muffins Recipes

  3. erintrovert says:

    From the taste of the batter alone, I think I’m in for a treat. Your recipe is fantastic. My alterations: I used two whole apples (one grated, one chopped – because I wasn’t going to eat the leftover chopped apple), supplemented the 1 tsp vanilla extract with 1/2 tsp of almond extract, and upped the flax to a quarter cup (since I have a bunch of flax seed lying about).

    If you don’t mind, I’d like to add this recipe into SparkPeople (a health website) recipe creator so I can track its nutrition. Full credit given to you with link back to your website, of course.

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