Every fall I seem to go on an
all-out apple binge, putting them in
everything and anything I can think
I usually make it a good month
or two until my excitement finally
sputters out and them I’m satisfied
for another season.
This batch of whole-wheat apple
muffins marked this year’s kickoff
using my favorite fall fruit, and what
a satisfying start it turned out to be!
I recently visited my hometown
apple orchard and picked enough
apples to last me all October because
I knew I would have a cozy craving for something baked and warm, like
The dilemma of these cravings
is the soon to follow 450 calorie
indulgence, not to mention the excess
batter while licking the bowl clean.
I’ve been on the hunt for a
healthier, fall-friendly muffin so I
found this recipe while browsing the
Smitten Kitchen blog. I made it a bit
healthier to eliminate the guilt of
enjoying them all week long!
The best part is you will hardly
notice the health benefits the moment
they touch your taste buds. These
turned out oh-so satisfying, like a
warm apple pie you can hold in your
Whole Wheat Apple Muffins
cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsweetened applesauce
1 cup plain yogurt
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 large egg
2 apples, peeled, cored, chopped into
In a medium sized bowl, mix together the all-purpose flour and the whole
wheat flour. Sift in baking soda and baking powder and mix again thoroughly.
Mix in salt and cinnamon.
In another large bowl, combine applesauce, granulated white sugar and dark
brown sugar. Mix well and add 1 egg. Mix again. Add yogurt and mix thoroughly.
Add the dry mixture to the wet mixture. Mix just until the flour gets
incorporated. Take two apples of your choice and peel, core and slice them into
small pieces. Mix them into the batter.
Oil the muffin tin and divide the batter evenly among the 12 cups. Sprinkle
some dark brown sugar on top of each muffin.
Bake at 400 for 10 minutes then turn down the heat at 350 ̊C and bake for
another 5 minutes. They are done when they develop a deep golden crust and a
wooden skewer comes out clean.
Remove them from the hot tin and place them on a plate. Let them cool for
5 minutes, while you watch over them, drooling.
Makes 12 heart-warming muffins.
140 calories per muffin