Honeycrisp Apple Muffins
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?
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.
