Apple Cinnamon Muffins Made Healthy

I have a family muffin recipe that I made for years. It could have easily served for our dessert as it was loaded with sugar and fat. (it was very good though!) When I pull out these old recipes, I start tweaking and am never quite sure how the finished product will end up. What motivated me to make apple muffins today, were these…

These pathetic apples needed some quick attention or they would end up in the apartment dumpster soon! I wasn’t quite sure how they would look once I started peeling and chopping them, but all was OK!

These two apples made almost exactly 2c. of finely chopped apples. To this mixture I added 1 egg, 1/2  c. unsweetened applesauce, 1/4 c. yogurt, 1 t. cinnamon, 1/4 c. light olive oil, 1 T. baking powder and 1/2 t. salt. Mix well and add 1 c. whole wheat flour, 1 c. unbleached flour and 1/2 c. chopped toasted walnuts. Stir until just blended. Drop by scoopful into sprayed muffin tins.

Bake at 375 for 15-20 minutes, until lightly browned.

Review…I was surprised how sweet they were without any added sugar. They were not light and fluffy, had more of the texture of a scone. The walnuts added the crunch that I adore! I would maybe up the yogurt to 1/2 c. instead. Bottom line, these were very tasty and quite nutritious! I will make them again.

Apple Cinnamon Muffins

2 apples, peeled and chopped fine
1/2 c. unsweetened applesauce
1/4 c. yogurt (would change to 1/2 c. next time)
1 T. baking powder
1 t. cinnamon
1 egg
1/4 c. light olive oil
1 c. whole wheat flour
1 c. unbleached flour
1/2 c. toasted walnuts, chopped

Scoop into 12 lightly greased muffin tins. Bake in 375 oven for 15-20 minutes, until lightly browned. Serve warm from oven with a drizzle of honey.