‘Tis the busy season. Time in the kitchen has to really count. And one of the best ways to do that is to make double batches. My family loves to eat muffins for breakfast or snacks in the colder weather and since they freeze well there is no harm in making a lot of them!
This recipe is super easy and is a great way to incorporate healthy ingredients into travel-friendly portions.
The applesauce in this recipe makes them moist and keeps the sugar lower and the pumpkin adds a nutritional boost with its vitamins A and C, beta-carotene and potassium. The flax meal adds some great Omega-3s. They taste good all alone, but my favorite way is toasted with some almond or vegan butter.
If you plan on freezing a portion of the recipe, let them cool to room temperature before putting in the freezer. I find you can do this very simply by using a freezer bag with the air sucked out — just use a straw! The muffins will freeze, but what will stay separate, making it easy for you to pop one or two into the toaster oven at a time to heat up .
Stock-the-Freezer Pumpkin Applesauce Muffins
Makes 24 muffins
4 C spelt flour
¼ C ground flaxseeds/flax meal
4 tsp baking powder
2 tsp baking soda
¼ tsp nutmeg
1 tsp cinnamon
¼ tsp salt
1 ½ C pumpkin puree
½ C applesauce
¾ C coconut or brown sugar
¼ C grapeseed oil + more for greasing pans
½ tsp vanilla extract
1 ¼ C plant milk of your choice
Preheat the oven to 350 degrees. Lightly oil 2 muffins pans.
In a large bowl, thoroughly combine the flour, flax meal, baking powder, baking soda, nutmeg, cinnamon and salt.
In a medium-sized bowl, combine the pumpkin, applesauce, sugar, oil, vanilla and milk. Blend together with a whisk.
Pour the wet ingredients into the dry and use a spatula to combine until everything is just blended together, with no dry mixture visible.
Use an ice cream scoop to evenly portion the batter into the pans.
Bake for 25 minutes, or until a toothpick inserted into the center of the muffins comes out dry.