These muffins have quite a story. They started out as a craving for banana bread turned healthy (the recipe is 2 posts down!). In the banana bread recipe, I used applesauce instead of oil to make the bread healthier and more moist. While I was making the bread, I got half way through the recipe, when I realized I didn't have applesauce. So, I cored, chopped and cooked down an apple and made my own. It worked great, and the banana bread came out wonderfully.
So, a few days later, there I was, just minding my own business when WHAM! A craving for muffins. I remembered that the recipe for the banana bread which I had adapted, had mentioned using the batter for banana muffins as well. I made my way to the kitchen, and, of course, no bananas in sight. My MacGyver skills kicked in, and I gathered my supplies. I wasn't coming out of that kitchen without muffins. No, not today.
I 'settled' with apples. I figured, I had cooked one down for the banana bread, what happens if I only use apples in place of the bananas. Let me tell you, these muffins turned out wonderfully. They are so moist, with just a few tiny chunks of apples here and there. They're surprisingly sweet for using such a small amount of sugar, and the amount of cinnamon is perfect. My family is in love with these muffins, and at the moment, there are only three left from our second batch this week! My boyfriend also loves these muffins, calling them Apple Pie Muffins, because he's convinced they taste just like apple pie.
Of course, the greatest thing about these muffins, is how healthy they are. They're only 84 calories each. Yeah, you read that right. Not to mention the fact that there is no added fat, and they're made with whole wheat flour and minimal sugar. Every day I have one for breakfast AND a bedtime snack. They're wonderful warmed in the microwave with a spritz of spray butter, or room temperature. Have fun baking and enjoy!
Nutrition info is below the recipe!
Makes 21 muffins
5-6 small apples, cored (about 26 oz, or 1lb 10 oz)
2 cups whole wheat flour
1/2 cup sugar
1/4 cup splenda
1/4 cup old-fashioned oats, uncooked
3 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon (divided)
1 teaspoon milled flax seed
dash apple pie spice
3/4 cup skim milk
1 teaspoon vanilla extract
1 teaspoon honey
Preheat oven to 350.
Prepare 21 muffin tins with muffin papers, lightly sprayed with canola oil.
1. Chop the apples into 1 inch chunks. Place in a large saucepan and combine with 1 teaspoon cinnamon. Cover, and cook over low until the apples are softened (15-20 minutes). Stir often. Remove the top if too much liquid accumulates in the pan.
2. Drain the apples in a large colander. Once cooled, puree the apples in several batches until they have reached a slightly chink applesauce consistency. Measure 1 3/4 cup applesauce (eat the rest!) and set aside.
3. Combine all dry ingredients (including remaining cinnamon) in a large bowl.
4. In a separate bowl, whisk together egg, milk, vanilla extract, honey, and cooled applesauce.
5. Add the dry to the wet ingredients, stirring with a spatula or wooden spoon, until just combined. Do not over mix.
6. Use a large spoon or cookie dough scoop, and measure equal amounts into each muffin tin, about 3/4 full.
7. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Calories: 84 Fat: .7 g Carbohydrates: 19 g Fiber: 2.2 g Sugars: 5.6 g Protein: 2.3 g