
If you haven't figured it out by now, I LOVE baked goods, like really love them! I rarely find a bread product I don't like, especially if it's homemade. As you also know, I like to try and "health up" my recipes! I want to enjoy the yummy comfort foods I love so much, but in a healthy way so I feel better and can have more energy.
These Apple Cinnamon Muffins are just that; full of chunks of apple, whole wheat flour and milk, these muffins are low fat and low in sugar. They keep you full for a while and give you energy, especially when you smother peanut butter all over them!
My mom gave me this recipe when I had just moved into my first apartment. I was starting out on my own and she thought these would be a great quick breakfast before I left for work. Now, so many years later I make them for my kids and they LOVE them as much as I do!
OK, let's get started. You will need the following ingredients:
1 1/2 cup flour
(I use half of all purpose, and half of whole wheat, but you can use all of one or the other, or mix up how much of each. Just remember that whole wheat absorbs more liquid and you may have to add a bit more liquid when you're mixing the final batter).
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
3/4 cup buttermilk (remember you can mix 1 Tbsp lemon juice or vinegar with milk to make your own buttermilk)
3 Tbsp canola oil (to make them lower in fat, substitute apple sauce)
2 Tbsp brown sugar
2 Tbsp sugar substitute (I just use regular sugar)
1 egg beaten
1/2 medium apple peeled and chopped
Directions
- Preheat oven to 400F. Prepare muffin tins. I like to use olive oil spray.
- Mix all dry ingredients together (first 5 ingredients)

- Next mix the liquids with the brown sugar and sugar sub (or regular sugar).

- Mix into dry ingredients.

- Peel and dice apples and add to batter. Stir gently and do not overmix.

- Fill muffin tins 2/3 full and bake 12 minutes or until a toothpick comes out clean.
- Cool for 5 minutes and then ENJOY!
I really like to cut mine in half and put plain butter on one side and peanut butter on the other side. Why try and decide between the two when you could have both?
These muffins are so flexible. You could add chopped nuts if you wanted. I've even tried leaving the skin on the apples. The only difference is that they don't cook as much and have more of a crunch.
Happy Baking!
Janel
Comments