I don’t know about you, but I love all things fall! I love the weather cooling, the leaves changing color, and of course the food! Apples are one of my fall go to foods. I always have them in a bowl in our kitchen and when they’re getting a little past their date, I like to find fun new ways to use them up! This apple muffin recipe is so yummy and low in fat and calories! Does it get any better than that? To get started, we will first need to gather all of our ingredients.
Here are all of the ingredients you will need except for 1 apple of your choice (I love honeycrisp) and baking soda. I made a few swaps based on things I always keep around the house and wrote them as options in the recipe. For example, I used avocado oil instead of canola oil and brown coconut sugar instead of regular brown sugar. Use whatever you already have around the house. No need to buy new things, unless you want to make some healthier swaps.
First, let’s preheat that oven to 400 degrees. Then, you will combine the chopped pecans, cinnamon, and 2 tbsp of the brown sugar in a small bowl to make your topping. Set this aside for later and gather your dry ingredients. In a medium bowl, you will whisk together the regular flour, whole wheat flour, baking soda, and salt.
Then, grab a large bowl and combine the other 3/4 cup of brown sugar with the oil. Once these two are whisked together, add the eggs (one at a time) and mix well.
Now it’s time to add the applesauce and vanilla! Once those have been stirred in well, it’s time to bring in our dry ingredients.
Pour in half of the dry ingredients into the large bowl with the brown sugar and whisk to combine. Then add your buttermilk, stir, and add the remaining dry ingredients.
Now you’re ready to peel, core, and chop your apple. Fold the apple chunks into the muffin mix (insert Schitt’s Creek clip here). If you’ve never folded anything, it simply means you take your spatula and gently combine the apple chunks in your mix.
Now let’s scoop our mix into your muffin tins. If you have normal metal muffins tins, you will need to spray them with oil to make sure they don’t stick. I have these incredible silicone muffin trays from Sur la Table and I don’t have to spray them at all! These muffin trays are absolutely incredible and I highly recommend, if you’re looking for an upgrade.
Don’t forget to top your muffins with the brown sugar pecan mixture and then they’re ready for the oven. Bake them at 400 for 20-25min or until cooked all the way through.
Honeycrisp Apple Muffins
Ingredients
- 1/4 cup chopped pecans
- 3/4 cup brown sugar I used brown coconut sugar
- 2 tbsp brown sugar I used brown coconut sugar
- 1/2 tsp ground cinnamon
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp fine salt I used pink salt
- 1/4 cup canola oil I substituted for avocado oil
- 2 large eggs
- 1 cup natural unsweetened applesauce
- 1 tsp vanilla extract
- 3/4 cup low fat buttermilk
- 1 honeycrisp apple peeled, cored, and cut into cubes
Instructions
- Preheat the oven to 400 degress. Spray metal muffin pans with non-stick spray
- In a small bowl, combine pecans, cinnamon, and 2 tbsp brown sugar. Set aside for later
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, and salt.
- In a large bowl, whisk together remaining 3/4 cup of brown sugar, and oil. Then add eggs, one at a time.
- Add applesauce and vanilla to brown sugar, oil, and egg mixture.
- Whisk in half of the flour mixture into the brown sugar mixture. Then add the buttermilk and combine. Then add remaining flour mixture and whisk until all is incorporated.
- Add chopped honeycrisp apples, and fold with spatula to combine.
- Fill muffin trays with apple muffin mixture and sprinkle with brown sugar pecan topping.
- Bake at 400 for 20-25min or until cooked all the way through. Let muffins cool in tray for 15min and remove with knife. Let muffins continue to cool on wire cooling rack.
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