Healthy apple spice muffins are so delicious, you will forget that they are good for you!
I’m going to make a confession right now. You’d think that being on a diet and trying to eat delicious food that’s still healthy, I would be coming up with all kinds of delicious new recipes to share with you.
But sadly, that is just not the way it’s been going. I am trying to make plenty of healthy food in minimum time, and I find myself lacking time, inspiration and motivation to play. I find myself turning to all of my old favorites, instead of creating new and exciting recipes. Don’t worry, I’ll get my creativity back soon.
In the meantime, I decided to share one of my favorite healthy muffin recipes: apple spice muffins! I’ve mentioned in the past how I love apples, and I have to tell you that fall spices are a favorite of mine. Probably of most people. They’re homey and delicious…what’s not to love?
These muffins are not on my current plan, but they are whole wheat, low fat and sugar free – so perfect for anyone looking for a lighter breakfast, snack or dessert!
Healthy Apple Spice Muffins
By Miriam Pascal, OvertimeCook.Com
Originally published in my column in Ami magazine.
½ cup unsweetened applesauce (natural)
¼ cup oil
¼ cup agave syrup or honey
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
⅓ cup sugar or dry sweetened such as splenda or stevia (8 splenda packets)
1 cup milk or soy milk
2 apples, peeled and very finely diced
2 cups white whole wheat flour
Preheat oven to 350. Line a muffin pan with paper liners and set aside.
In a large mixing bowl, whisk together the applesauce, oil and agave syrup until smooth.
Add the vanilla, cinnamon, ginger, nutmeg, baking soda, baking powder and sugar/sweetener. Whisk to combine.
Add the eggs and milk, and whisk to combine.
Switch from the whisk to a spoon.
Add the finely diced apples and stir to combine.
Add the flour and stir until incorporated.
Spoon the mixture into the prepared muffin pan, filling the cups until almost full.
Bake at 350 for 16-18 minutes.
Thanks for stopping by friends! Come back soon – I’ll have more great recipes soon, plus cookbook reviews, giveaways, and other exciting things! -Miriam P.S. I’m almost at 3000 likes on my facebook page – have you liked it yet?
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