Whole Wheat Apple Muffins

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This is about the time where you've run out of healthy things to eat for your new years resolution to lose weight, right? You're sick of salads, soup doesn't always fill you up, your teeth hurt from crunching on healthy cereal, the fresh fruit at the store is stupidly expensive, it's too cold to drink a smoothie and you're going to cry if you have to make another dinner consisting of grilled chicken breast, brown rice and a veggie.

Can you tell that I've been there? While I may not have a million healthy recipes to get you through this month and however long you're planning on keeping this exercise/lose weight thing going, I can give you another alternative for breakfast. You'd have no idea these muffins are healthy or less than 200 calories each from the way that they taste.

Whole Wheat Apple Muffins
Source: Blissfully Delicious, adapted from Ellie Krieger as seen on Food Network
Yield: 16-18 muffins
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Ingredients:
    • 2 eggs
    • 1 golden delicious apple, peeled, cored and chopped
    • 1 cup whole wheat flour
    • 1 cup all purpose flour
    • 1 cup natural or sugar-free applesauce
    • 3/4 cup buttermilk
    • 3/4 cup + 2 tbs. brown sugar
    • 1/4 cup vegetable oil
    • 1/4 cup pecans, chopped
    • 1 tsp. cinnamon
    • 1 tsp. vanilla extract
    • 1 tsp. baking soda
    • 1/2 tsp. salt

Directions:
1. Preheat oven to 400. Spray a muffin pan with non-stick cooking spray or use silicone muffin/cupcake liners.
2. In a medium bowl, combine the whole wheat flour, all purpose flour, baking sod and salt. Stir until combined, then set aside.
3. In a large bowl, whisk the 3/4 cup of brown sugar together with the vegetable oil. Then add the eggs, one at a time. Once combined, add in the applesauce and vanilla.
4. Add half of the flour mixture to the wet mixture. Stir until combined, then add half of the buttermilk. Once combined add the remaining flour and buttermilk and mix until combined. Then fold in the apple pieces.
5. Scoop the mixture into the muffin pans, filling 3/4 of the way full.
6. In a small bowl, mix together the pecans, cinnamon and 2 tbs. of brown sugar. Sprinkle over each muffin. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire rack and let cool for 15 minutes, then remove the muffins from the pan and continue to cool on the wire rack for another 15 minutes.

The brown sugar and pecan mixture on top does wonders to cut into the wheat flour taste. If you really like apples, it wouldn't hurt to chop up another apple to put in these.

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