Lavender Honey Glazed Apple Muffins
Apple season is here! Try these healthy and fulfilling Lavender Honey Glazed
Apple Muffins for a new breakfast routine this fall!
An apple a day…
As apple season arrives, it’s time to get out those cozy sweaters! If it isn’t obvious enough, my favorite season is fall, and yes, I am a fan of anything pumpkin-flavored! With the colder weather approaching, hot cereals are the go-to breakfast routine, so why not change it up with muffins? Using a seasonal favorite combined with the uniqueness of lavender, these apple muffins will not dissapoint!
We are all familiar with apple pie, caramelized apples, and baked apples during the autumn season, and boy are they tasty! These apple muffins will deliver the same sweet and crisp apple taste with less sugar and added fat thanks to the natural sugars and texture of this amazing fruit! Besides being an excellent source of vitamin C, just one medium apple packs in four grams of fiber totalling almost 20% of our 25-30 grams recommended daily intake of this satiating nutrient! For more about the health benefits of apples, read more from this delicious article by Eating Well here.
Apple Muffins 101
The best types of apples for baking should be tart and have a strong texture that won’t get mushy when cooking . I used Granny Smith and Fuji apples (on separate occassions) which lended a tartness to balance out the earthy lavender flavor in the glaze. For more on the types of apples for baking, read more from this article by The Kitchn here.
I decided to use fresh orange zest and its juice for a flavorful addition to the apples and lavender. Fresh juices from citrus (including lemons) go a long way in recipes. This makes it easier to skimp on the sweetener or salt called for in a recipe, such as baked goods, salad dressing, and marinades! To create a lavender infused glaze, it is key to have the right strainer. A mini sieve works perfectly! To see the version I use by Cuisinart, click here; I swear I use these mesh strainers everyday in the kitchen!
If you prefer a vegan recipe, replace the eggs with flax eggs and substitute maple syrup for the honey glaze. Gluten-free flours can be used in place of the whole wheat flour, however I would recommend adding xantham gum or the addition of chia seeds to replace the texture that gluten provides.
Also, if you like the healthy alternative of these apple muffins, try my Banana pumpkin muffins recipe. Both recipes use a similar ratio of less sugar and oil by using more natural sweetness and moisture from the fruit’s pulp.
Food video coming soon!
I would also like to give a very special thanks to two of my colleagues for helping me create such a fun food video for this recipe (coming soon to the blog). Carolina Builes, creator of Keep it Caro, a successful Youtube channel (worth checking out!) and Diane Smith, food blogger for the deliciously vegan Plantbased Cooking.com.
Whether it is with a crisp hot cider or morning coffee, I hope you enjoy these muffins this gorgeous fall season!
- 1/3 cup extra virgin olive oil
- 1/2 cup raw sugar
- 1 teaspoon vanilla extract
- Zest and juice of one orange (set aside juice for glaze)
- 1/4 cup milk
- 2 large eggs
- 1 1/2 cups whole wheat flour
- 1/4 cup flaxseed meal
- 1 teaspoon baking soda
- 2 apples, grated
- 1/4 cup chopped walnuts, optional
- Lavender Honey Glaze:
- 1/3 cup pure honey (maple syrup for vegan)
- Juice of the orange set aside
- 2 teaspoons dried culinary lavender
- Preheat the oven to 350 degrees Farenheit. Set aside a greased (or non-stick) 10-12 count muffin tin.
- In a large mixing bowl, whisk the olive oil and sugar until well combined. Whisk the vanilla extract, zest, and milk until well combined. Whisk in the eggs also until thoroughly combined.
- Add in the flour, flaxseed meal, and baking soda and stir to combine. Do not overmix.
- Stir in the apples and walnuts.
- Pour the muffin batter into the muffin tins and fill to the top. Bake for 20-25 minutes. Test the center with a clean knife. Once done, turn off the oven and let the muffins cool on the counter.
- While the muffins are baking, in a small pot, combine the honey, lavender, and orange juice. Heat the glaze mixture on medium heat and turn down the heat to low once simmering. Continue for 5 minutes then turn off the heat and let cool for 15 minutes to let the lavender steep.
- Pour the glaze mixture into a sieve atop a small container to strain the lavender buds. Once the muffins are ready, gently drizzle with the lavender honey glaze.