Makes 12 Muffins

For so much of the year, appels and pears are the best fruits around, and his recipe really makes the most of them. These muffins are perfectly sweet and full of healthy ingredients yet still light. That's what I love most about them.


1 3/4 cups spelt flour or white whole wheat flour

1/2 cup sugar

1/3 cup flax meal

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon soda

1/2 teaspoon salt

1/2 cup plain or vanilla nondairy milk

3 tablespoons vegetable oil

1 tablespoon vanilla extract

1 1/2 cups very finely chopped apples (avout 2 small; peeling optional)


Preheat the oven to 400 degrees F. Line a twelve-cup standard muffin tin with cupcake liners or mist with cooking spray.

Put the flour, sugar, flax meal, baking powder, cinnamon, baking soda, and salt in a large bowl and stir with a whisk to combine. Make a well in the middle and add the milk, oil, and vanilla extract and stir to combine. Stir in the apples.

The mixture will seem very dry, but keep stirring to distribute the moisture evenly through the batter. Spoon into the lined muffin tin using 1/4 cup of the batter for each muffin.

Bake for 16 to 18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let cool in the muffin tin for 5 minutes. Then remove and let cool completely on a wire rack.

Multigrain Pear Muffins: Replace the apples with an equal amount of chopped pears.


Per muffin: 160 calories, 3 g protein, 5 g fat (.03 g sat), 25 carbohydrates, 172 mg sodium, 47 mg calcium, 4 g fiber


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