Although the fall season is all about the pumpkin, clearly in my world it is also about the MAPLE SYRUP! Anytime I think of maple syrup now I think about Elf (Will Ferrell) pouring it all over his spaghetti, and believe me when I say I have secretly always wanted to do that, and one day I shall…
I’ve just recently switched over to pure maple syrup and although it is much higher in calories than the sugar-free kind I’m used to, you need much less of it and get a much more intense flavour. Another plus is that it’s natural and contains many minerals such as calcium, potassium, manganese, zinc and iron.
However, one thing to remember is that although it is natural, it is still sugar. The only difference is that maple syrup provides nutrients and antioxidants, but you should still be eating it in moderation….so drowning it in a bowl of spaghetti everyday may not be the best option…
These muffins screamed “Make me NOW” when I first stumbled upon them. They look pretty plain Jane, but the flavour is anything but. I didn’t use the vanilla beans like the recipe called for, so the vanilla flavour wasn’t as strong, but they were still amazing. These are also, by far, the most moist healthy muffins I have ever made ( and I have made alot of muffins!). It is definitely one that will be made way too many times and I plan on having fun with the different flavour combos, but I’ll try not to post 10 muffin recipes in a row (but no promises).
Makes 12 muffins
1 tbsp ground flax
1/4 cup water
1 1/2 cups all-purpose whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
2/3 cup maple syrup
1/2 cup milk or milk substitute (I used regular almond milk)
1/4 cup coconut oil, melted
2 tsp pure vanilla extract
1/3 cup walnut pieces
1. Preheat oven to 375F. Line a 12-cup muffin pan with liners or spray with canola oil.
2. In a small bowl, mix flaxseeds with water and let sit for 5 minutes until it forms a gel.
3. In a large bowl, mix flour, baking powder, salt and cinnamon.
4. In another medium bowl, whisk together maple syrup, almond milk, coconut oil and vanilla.
5. Add wet ingredients and flaxseed mixture to flour mixture and stir just until combined. Fold in walnuts.
6. Spoon batter into each muffin cup until 2/3 full. Bake 16-18 minutes or until toothpick inserted into center comes out clean.
7. Let cool before storing in airtight container.
NOTE: If you don’t have coconut oil on hand then you can substitute it with equal amounts of canola oil. You can also use 1 egg in place of the flaxseed/water mixture.
This past week has been kind of crazy, more than usual if you can imagine, and involved me practically living at school each night this week. The madness will continue until next week as I finish up a report and study for two midterms plus a quiz, so please bear with me as I try to get the whole school/life/blogging balance all figured out. The recipes I need to share are piling up, so they will be coming!