Whole Wheat Low-Fat Cinnamon Apple Muffins

Description

They’re not too sweet, so beware, sweets lovers, this one’s a light-yet-cake-y muffin that’s incredibly healthy and yummy! They would have been sweeter- and tastier- with the raisins I had planned to put in… but forgot. Oops! That said, even without them, they’re a delicious snack to have in your bag, for breakfast, or at I’ve often used them, concert food!

Most muffin recipes use a ton of sour cream and butter, and I’ve found that to be downright silly. Why make an unhealthy muffin when it could be far healthier? I mixed and matched flours here to experiment with texture, but feel free to simplify by using all whole-wheat regular flour (not a mix of pastry and regular). You can also completely remove the sour cream in favour of applesauce only- I’ve done this many times before and the result is great. I was just curious to see if I could get a heartier muffin, since mine tend to be very light and fluffy. If you’re opting for a vegan and virtually fat-free muffin, replace the eggs with pumpkin puree (thanks, Sasha, for the tip!)- I’d suggest 1/4 cup per egg- and replace all the sour cream for applesauce. This recipe started as one from Emeril but I found it to not be quite healthy enough and am always changing things anyway (I have a few variations already up on fruippe: 1 & 2)

Whole Wheat Low-Fat Cinnamon Apple Muffins

Ingredients- makes approx. 12 large muffins and 8-10 mini muffins:

  • 2 large apples (golden delicious or granny smith are best), peeled, cored, cut into about 3/4-inch chunks (sizes and shapes can vary)
  • 1 cup organic whole wheat pastry flour
  • 1 cup 100% whole wheat flour
  • 1.5 slightly-heaping teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup packed dark brown sugar
  • 1/4 cup low-fat sour cream (or applesauce)
  • 3 large eggs (or 3/4 cup pumpkin puree)
  • 3/4 cup all-natural applesauce
  • 1.5 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2.5 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 – 2/3 cup black sweet raisins or sultanas (optional)
  • 3/4 cup chopped pecans or walnuts (optional)

Process:

  1. Preheat the oven to 370 degrees farenheit and butter a large muffin tin. Set cupcake liners into a mini muffin tin (or butter- your preference). Use soy butter for a healthier alternative!
  2. Mix together dry ingredients (flour, salt, spices, baking powder and soda) in a small mixing bowl and set aside. You can sift this if you’d like to introduce more air into the mixture but the applesauce substitution will usually do that work for you!
  3. Whisk together the eggs, sour cream (if you opted to use any), apple sauce, and vanilla in a second bowl until just combined. Then whisk in the sugar very lightly- again, less is more here (take a Charmin approach)
  4. Add the dry mixture in 3 batches each time mixing in until just combined.
  5. Then fold in the apples, raisins, and nuts, until fairly evenly distributed, but again being careful not to overmix.
  6. Pour the batter into the tins and muffin cups and put into the oven.
  7. The large muffins take about 20 minutes to bake; the small muffins take closer to 15 minutes.
  8. Remove the muffins from the oven, let sit inside the tins for 5 minutes or until slightly cooled, then transfer to a wire cooling rack to finish cooling.

 These guys are perfect for gifts, snacks, and more. They’re very simple to make, and you can make countless variations. The boyfriend loves when I substitute the apple for banana and add in almond and walnut chunks, and substitute almond extract for vanilla extract. You can switch around to a variety of fruit and nut combinations. A fun version for fall could be cranberry and pecan! Try out whatever you like best :)

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