These Apple Pecan Muffins are wonderful as a quick grab-n-go breakfast as you run out the door or as a tasty treat with your afternoon tea. They are hardy enough to fill you up but light enough to not weigh you down. Pop some in the freezer for later - if they last that long!

Makes: 12 muffins

Ingredients:

1 ½ cups unbleached all-purpose flour

½ cup whole wheat flour

1 tablespoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

2 tablespoons ground flaxseed

6 tablespoons water

½ cup unsweetened applesauce

⅓ cup canola oil

½ cup granulated sugar

1 teaspoon vanilla extract

1 ½ cups peeled and chopped raw apples

½ cup to 1 cup chopped pecans

Directions:

Preheat the oven to 350 degrees. Lightly grease your muffin tins. In a medium-sized bowl, combine the flours, baking powder, cinnamon, and salt.

In a food processor or blender, whip the flaxseed and water together, until it reaches a thick and creamy consistency.

In a separate bowl, combine the applesauce, oil, sugar, vanilla, and flax mixture. Beat with an electric hand mixer or wire whisk until creamy smooth. Add to the flour mixture, stirring until well blended. Do not overmix. Fold in the apples and nuts.

The batter will be thick rather than smooth and wet, but it’s okay. If you feel it’s too stiff, you may add 1 or 2 tablespoons of water. Fill the greased muffin tins about three-quarters full. Bake until a wooden skewer inserted into the center comes out clean, about 20 minutes. 

Cool in tins for 5 minutes, then transfer to a wire rack.

Recipe Credit: The Joy of Vegan Baking by Colleen Patrick-Goudreau