Craving a healthy but tasty snack on the go? These dairy-free, gluten-free, and egg-free pecan cardamom apple muffins are easy to make, freeze well, and the recipe can easily be doubled or tripled as you wish. They are perfect for breakfast on the run, or an afternoon snack when you want something to fill you up between meals.
The Benefits of Cardamom
Cardamom is a spice that is very commonly used in Middle Easter and Arabic cuisine. This aromatic spice has a very distinct taste and smell that goes well with both sweet and savory recipes. I like to keep it on hand in my pantry because of its health benefits. Cardamom is a wonderful digestive aid – it warms up the intestines and acts as a carminative, to help with gas and bloating.
Baking vegan baked goods may sometimes result in a very dry batter that is hard to shape properly. In this case, to create a smoother top surface, I wet a spoon with water and use the back of the wet spoon to smooth out the muffin batter, a trick that always works!
- 3 tablespoons ground flax seed
- ½ cup water
- 2 cups Bob's Red Mill Gluten-free All Purpose Flour
- 1 tablespoon baking powder
- 1½ teaspoons ground cardamom
- 1 teaspoon ground Ceylon cinnamon
- ½ teaspoon sea salt
- 2 apples, cored and grated
- ½ cup melted coconut oil
- ¼ cup maple syrup
- 1 tablespoon grated fresh ginger root or ½ teaspoon dried ginger
- 1 cup chopped pecans
- Pre-heat the oven to 375F.
- In a small bowl, stir flax seed and water until well combined and set aside to thicken.
- In a large bowl, combine all the dry ingredients; flour, baking powder, salt and spices.
- In a medium bowl, combine all wet ingredients; apples, coconut oil, maple syrup and ginger. Mix in the flax seed slurry.
- Add the wet ingredients to the large bowl and mix until well combined.
- Fold in the pecans.
- Using a spoon, scoop mixture into 12 muffin silicone or paper cups (to use the latter, you need a muffin form). Mixture will be thick.
- Bake for 30 to 40 minutes, or until tops are brown and firm.
If you’re looking for more easy desserts that won’t bog down your hormones, I invite you to check out my cookbook Cooking for Hormone Balance. It’s filled with 125 low sugar and anti-inflammatory recipes that are free of gluten, dairy, soy, corn, and nightshades. You’ll also get clear, concise action plans for what to remove and add to your daily diet to regain hormonal balance, including guides for specific conditions based on current research. Get your copy here.