In my attempt to try to eat normal breakfast foods, unlike what I eat here, I am trying to find new recipes that I like. I also want them to be healthy and filling. These muffins really hit the spot, and they don't taste like ground rock. Always a plus!
Apple Cinnamon Muffins
2 cups whole wheat flour**
1 teaspoon baking soda
1/2 teaspoon salt
2 tsp cinnamon
1/2 cup honey or agave
1/4 cup canola oil
2 large eggs
1 cup unsweetened applesauce
1 teaspoon vanilla
3/4 cup lowfat milk or buttermilk
1 apple of choice, peeled cored and cut into 1/4 inch pieces
2 tablespoons brown sugar
1/4 cup chopped pecans
Preheat oven to 400 degrees and spray a muffin tin.
In a medium bowl, whisk together the flour, salt, baking soda, and 1 1/2 teaspoons of cinnamon.
In a large bowl or mixer, whisk together the honey and oil. Add the eggs, one at a time. Whisk in the vanilla and applesauce.
Whisk in the flour in two batches alternating with the milk. Stir in the apple chunks. Pour mixture into muffin tins.
In a small bowl, combine the brown sugar, pecans, and remaining 1/2 teaspoon of cinnamon. Sprinkle over top of the muffins.
Bake in the oven for about 20 minutes or until a toothpick comes out clean.
Adapted from Ellie Krieger's Apple Muffins
*This made 12 very large muffins for me. You could probably get 18 smaller muffins if you'd like. Just reduce the baking time a little.
**To make an even lighter muffin you could use whole wheat pastry flour. This is finer in texture. However, it's a little pricey. One trick that I do is let the flour run for a couple of minutes in the food processor. It makes the regular whole wheat flour much finer. This also works to make regular sugar into super-fine sugar.
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Have a great day!