Apple-Cinnamon Flax Mini-Muffins

Apple-Cinnamon Flax Mini-Muffins are soft, fluffy and crisp from the apple pieces. These mini-muffins are the perfect treat to indulge in this fall. Made with crisp apples, flax meal, maple syrup, cinnamon and more spices. Healthy, rich in fiber, and delicious.

Apple-Cinnamon Flax Mini-Muffins

Cooking is a big passion of mine. I love to take ingredients from scratch and turn them into something delicious. Cooking gives you the freedom to combine any foods and spices and turn them into your own masterpiece. When it comes to baking however, I always hit a road block. Baking is more difficult for me because I feel like it restricts you to having to follow every recipe step by step. If you change one small thing you are risking messing the whole thing up.

Baking with clean ingredients gives you some of that same freedom cooking gives you. At least this is what I have found from personal experience. Clean ingredients are much more versatile and easier to work with. Another great reason to eat healthy foods.

These Apple Cinnamon Flax Mini Muffins are super clean. They are a great source of fiber and are made with fresh apples. These mini muffins are super moist and fluffy and make the perfect snack for your little ones. They are also great to be given to your baby as finger food to promote self feeding. It gets even better though,  you can also have them for breakfast. They are gluten-free and dairy-free for those who have allergies.

Ingredients needed to make Apple-Cinnamon Flax Mini-Muffins:

• Flax Meal– You can either get some flax meal or grind flaxseeds yourself.
• Pink Lady Apple– Or any apple you have.
• Coconut Oil– Adds moisture to the mini-muffins.
• Maple Syrup– For sweetness.
• Eggs– Binding agent.
• Spices– Cinnamon, Nutmeg, Ginger, Cloves.
• Baking Powder– Will make mini-muffins rise.
• Pink Salt– Balances the sweetness of the mini-muffins.
• Vanilla Extract– Adds flavor.
• Water– To turn the ingredients into a batter.

Equipment needed to make Apple-Cinnamon Flax Mini-Muffins:

• 24 Mini Silicone Muffin Pan– Silicone muffin pans are great because the muffins easily pop right out.
• Large Baking Sheet Pan– To place your silicone muffin pan on.
• Mixing Bowls– For mixing wet and dry ingredients.
• Whisk– To whisk ingredients together.
• Spatula– To fold apple cubes into batter.

How to make Apple-Cinnamon Flax Mini-Muffins:

• Step 1– Preheat oven at 350 degrees. Place a 24 mini silicone muffin pan on a large baking sheet pan. Set aside. 
• Step 2– In a large mixing bowl add flax meal, cinnamon, nutmeg, ginger, cloves, pink salt and baking powder. Whisk together until ingredients are well combined. 
• Step 3– In a separate mixing bowl whisk eggs, coconut oil, vanilla and maple syrup. 
• Step 4– Combine wet ingredients into dry ingredients. Whisk together and pour water in. Continue whisking until well combined. 
• Step 5– Peel apple and dice into small cubes. Measure out 1 cup and fold into batter. Scoop batter into mini muffin pan. 
• Step 6– Place muffins in oven and bake for 12 minutes. 
• Step 7– Remove muffins from oven and place on a cooling rack. Allow muffins to cool-down for a few minutes. They should easily pop right out of the silicone muffin pan. 
• Step 8– Serve while muffins are still warm. Allow any leftover muffins to completely cool-off and place in a container with a tight lid. Keep muffins refrigerated for up to 3-5 days or frozen for up to 1 month. Enjoy!

Tips and Substitutions:

1. Use any type of apple– You can use any kind of apple. For this recipe I like to use sweet-tart apple like Pink Lady or Honeycrisp. But you can essentially use any kind of apple you have in hand.
2. If you don’t have a silicone muffin pan- Use a regular one. Just make sure to grease it well with oil or use mini muffin liners.
3. Place mini silicone muffin pan on a large baking sheet pan- This will make it easier to move the silicone pan to and from the counter to oven. Silicone pans can be very flimsy.

How to serve Apple-Cinnamon Flax Mini-Muffins:

These Apple-Cinnamon Flax Mini-Muffins make for a great snack the whole family can enjoy. These are great for toddlers as they are mini-muffins and make for the perfect serving. These mini-muffins are great to serve as a side for kids for their breakfast. I love serving them on the side of scrambled eggs and some fruit salad. These Apple-Cinnamon Flax Mini-Muffins are perfect to pack in kid’s school lunchboxes.

Apple-Cinnamon Flax Mini-Muffins FAQ’s:

How do you make flax meal?

Flax meal is simply flaxseeds that have been grounded into a meal. It is really easy to make flax meal. All you need to do is add flaxseeds to a food processor or high speed blender and pulse. Keep pulsing until seeds have been fully grounded and meal is formed. Pass through sieve to filter any large pieces out.

What can I use flaxseeds or flax meal in?

Flaxseeds or flax meal has a mild nutty taste and texture. It is loaded with healthy fats, protein, fiber and antioxidants. Grounding your flaxseeds into flax meal makes it easier to use and add to certain foods. It’s also easier to chew. Add your flax meal to top your oat meal or overnight oats, add to smoothies for a nutrient boost, it’s also great to add to salads, or to use as a flour substitute. We love making our Flax Fish Sticks and they are always a crowd pleaser!

Meal Prepping it:

These Apple-Cinnamon Flax Mini-Muffins are perfect for meal prepping. They make for a healthy and nutritious breakfast or snack. Also a great side to make for any brunch. This recipe calls for a few ingredients and is very quick to put together. Make a batch or two and freeze half to make part of your freezer stash.

Storing and Freezing Apple-Cinnamon Flax Mini-Muffins:

Keep your mini muffins stored in a container with an airtight lid. A silicone reusable bag is also a great way to store these muffins. They will stay fresh in the refrigerator for up to 3-5 days. These muffins are also freezer friendly. Keep them in the frozen for up to 1 month. Thaw out in the fridge and reheat in the oven for 8-10 minutes at 350 degrees F.

Like this Apple-Cinnamon Flax Mini-Muffin recipe? You may also like these other muffin recipes:

• Banana Chocolate Chip Muffins
• Sweet Potato Pecan Muffins
• Blueberry Greek Yogurt Muffins
• Lemon Raspberry Muffins

Print

Apple-Cinnamon Flax Mini-Muffins

Apple-Cinnamon Flax Mini-Muffins are soft, fluffy and crisp from the apple pieces. These mini-muffins are the perfect treat to indulge in this fall. Made with crisp apples, flax meal, maple syrup, cinnamon and more spices. Healthy, rich in fiber, and delicious. 

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Apple-Cinnamon Flax Mini-Muffins

Prep Time 7 minutes

Cook Time 12 minutes

Total Time 19 minutes

Servings 20 mini-muffins

Calories 82 kcal

Author Angelica Arias

Ingredients

• 1 cup flax seed meal
• 1 cup pink lady apple (about 1 apple)
• 2 tbsp maple syrup
• 1/4 cup melted coconut oil
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp cloves
• pinch pink salt
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp water

Instructions

1. Preheat oven at 350 degrees. Place a 24 mini silicone muffin pan on a large baking sheet pan. Set aside.

2. In a large mixing bowl add flax meal, cinnamon, nutmeg, ginger, cloves, pink salt and baking powder. Whisk together until ingredients are well combined.

3. In a separate mixing bowl whisk eggs, coconut oil, vanilla and maple syrup.

4. Combine wet ingredients into dry ingredients. Whisk together and pour water in. Continue whisking until well combined.

5. Peel apple and dice into small cubes. Measure out 1 cup and fold into batter. Scoop batter into mini muffin pan.

6. Place muffins in oven and bake for 12 minutes. 

7. Remove muffins from oven and place on a cooling rack. Allow muffins to cool-down for a few minutes. They should easily pop right out of the silicone muffin pan.

8. Serve while muffins are still warm. Allow any leftover muffins to completely cool-off and place in a container with a tight lid. Keep muffins refrigerated for up to 3-5 days or frozen for up to 1 month. Enjoy!

Recipe Notes

Tips and Substitutions:

1. Use any type of apple– You can use any kind of apple. For this recipe I like to use sweet-tart apple like Pink Lady or Honeycrisp. But you can essentially use any kind of apple you have in hand.
2. If you don’t have a silicone muffin pan- Use a regular one. Just make sure to grease it well with oil or use mini muffin liners.
3. Place mini silicone muffin pan on a large baking sheet pan- This will make it easier to move the silicone pan to and from the counter to oven. Silicone pans can be very flimsy.

Nutrition Facts

Apple-Cinnamon Flax Mini-Muffins

Amount per Serving

Calories

82

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.002

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

16

mg

5

%

Sodium

 

30

mg

1

%

Potassium

 

84

mg

2

%

Carbohydrates

 

5

g

2

%

Fiber

 

2

g

8

%

Sugar

 

2

g

2

%

Protein

 

2

g

4

%

Vitamin A

 

28

IU

1

%

Vitamin C

 

0.3

mg

0

%

Calcium

 

38

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

*Recipe, Post, and Pictures updated as of 9/4/19