Mighty Apple Muffins
Mighty Apple Muffins
These were inspired by my Mighty Banana Muffins. They are barely sweet, large enough for a meal and soooo healthy.
I love breakfast items that feel and taste wholesome. Wholesome to me means made with wholegrains, low in sugar and fat, and made with lots of love.
It’s actually surprisingly hard to find this type of baked good at farmers markets or boutique bakeries. Even many online ‘healthy’ recipes I tested tasted like junk from Starbucks. If you want to eat something truly high vibe and wholesome, you may need to make it yourself.
I made these with organic pink lady apples. I would think any apple would work.
MIGHTY APPLE MUFFINS
INGREDIENTS (makes 6 jumbo bakery size muffins)
1 ¾ C organic heritage red wheat flour (or org whole wheat flour)
1 ½ TSP baking powder
½ TSP baking soda
½ TSP salt
1 TSP ground cinnamon
1 TSP vanilla
1 C apple, grated
1 C apple, diced
1/2 C org applesauce
2 TBSP vegetable oil
2 TBSP maple syrup
1 egg
1/2 C greek yogurt
1/2 C raisins soaked in hot water, use both
1/2 C chopped walnuts
DIRECTIONS
Line a jumbo muffin tin and preheat oven to 425F.
In medium bowl, whisk eggs, vanilla, yogurt, oil, maple syrup and applesauce.
In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, walnuts, raisins and apples.
Add wet to dry and incorporate by hand. If too dry, add non-dairy milk or water by 1/4 C until mixture resembles wet concrete. Do not over mix.
Using a 1/3 C scoop fill muffin tin.
Bake at 425F for 16 min.
I like them plain or re-heated with a tab of salted butter.
Enjoy!
Catherine & Satya
P.S.
Variations:
Add 1 TSP ground cardamom, substitute chopped/toasted pecans for walnuts
Add 1 TSP ground ginger, diced candied ginger, and substitute rehydrated diced dates (and their water) for raisins
This is adapted from this recipe.
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