I made these muffins this morning and the girls have ate these and fruit all day. They love them! When my girls love a new, healthy recipe, I just have to post it (I love them too-possibly the best healthy apple muffin recipe I've found)! I did not use pecans and I used plain yogurt instead of the buttermilk. I made these in mini-muffin tins because the girls rarely have enough room in their bellies for a whole muffin (and I like snack-size muffins to hold them over when I'm making lunch, dinner, car rides, etc).
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans (optional)
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk or 3/4 cup plain yogurt
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.
In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15-minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
219 calories - one regular-sized muffin
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