HEALTHY APPLE MUFFINS
Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Muffins
Time 28m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn't require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don't worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 192 calories, Sugar 12.7 g, Sodium 168.3 mg, Fat 7.8 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 27.4 g, Fiber 2.6 g, Protein 4.5 g, Cholesterol 32.5 mg
WHOLE WHEAT APPLE BRAN MUFFINS
Make and share this Whole Wheat Apple Bran Muffins recipe from Food.com.
Provided by TVan8879
Categories Dessert
Time 26m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients together.
- Add wet and mix just until blended
- Pour into a 12 muffin pan.
- Bake for 19 minutes at 425 degrees
- Let sit in the oven for 2 minutes before removing.
Nutrition Facts : Calories 91.5, Fat 1, SaturatedFat 0.2, Sodium 123.2, Carbohydrate 22.6, Fiber 2.8, Sugar 10.1, Protein 3.4
WHOLE WHEAT FLAX'N APPLE MUFFINS
These muffins are full of grains, apples and nuts that are good for you. I found the recipe on a box of milled flax seed. Flax seed is nature's richest plant source of OMEGA-3 OILS!
Provided by Barb G.
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Blend all dry ingredients together in a bowl.
- In a seperate bowl; combine egg, oil, and milk; add dry ingredients to egg mixture and stir until JUST blended.
- Fold in apples and nuts; batter will be thick.
- Fill well greased muffin cups 2/3 full; bake at 400 degrees for 18 to 20 minutes, or until tops spring back when touched.
WHOLE WHEAT APPLE MUFFINS
Make and share this Whole Wheat Apple Muffins recipe from Food.com.
Provided by Sassy J
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400.
- Grease 12 muffins cups or line a pan with paper muffin liners.
- Combine the flours, baking powder, baking soda, salt and cinnamon in a mixing bowl.
- In another bowl, cream the butter and add the sugar.
- Beat until light and fluffy.
- Add the egg and mix well.
- Stir in the buttermilk.
- Add the dry ingredients to the buttermilk mixture and fold in the chopped apples.
- Spoon the batter into the prepared muffin pan and bake for 25 minutes, or until the muffins are firm to the touch.
- Allow the muffins to cool before serving.
BUTTERMILK APPLE MUFFINS
I'm always looking for recipes which use up the rest of the buttermilk I've got in the fridge. This one fits the bill perfectly...a nice blend of flavors with the apples, nuts and cinnamon.
Provided by MMers
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Spray muffin tins with Pam.
- Set aside.
- Combine 1/4 cup brown sugar, pecans and 1/2 tsp cinnamon in a small bowl.
- Set aside.
- Whisk together flour, baking soda, salt and remaining 1/2 tsp cinnamon.
- Set aside.
- Blend remaining 3/4 cup brown sugar, buttermilk, oil, egg and vanilla in a large bowl.
- Add dry ingredients, mixing just until barely blended.
- Add apples and stir to combine.
- Divide batter into 12 miffin tins.
- Sprinkle nut mixture evenly over top of muffins.
- Bake in preheated 325F degree oven for about 20 minutes.
APPLE WHOLE WHEAT MUFFINS (KING ARTHUR FLOUR)
These are moist, dark, and delicious muffins from the King Arthur Flour Company. They keep well, are made of 1/2 whole wheat flour, and have brown sugar sprinkled on top for a crunchy texture. If you don't have buttermilk, you can use regular milk + 1 tbsp. of lemon juice or white vinegar. The recipe says it makes 12 muffins, but I usually get about 18. It's a very adaptable recipe and also works well with applesauce and oil rather than butter. You can also throw in 1/4 cup of walnuts, if you like.
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 18 medium-sized muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F Grease and flour a 12-cup muffin tin, or line with papers and grease the insides of the papers.
- Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.
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- Preheat the oven to 350°F. Line the wells of a 12-cup muffin tin and grease the insides of the papers.
- In a large mixing bowl, beat the butter and sugar until smooth. Beat in the eggs, one at a time, scraping the bowl after each addition. Stir in the applesauce and boiled cider (or apple juice concentrate).
- Add the baking powder, baking soda, salt, cinnamon, ginger, and flour to the wet ingredients and mix until combined. Scrape the bowl and stir in the raisins, apples, and nuts.
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