These muffins literally finished baking 10 minutes ago. I always get first dibs when they are hot and fresh out of the oven. Occasionally, I’ll bake some muffins and eat them for breakfast when cereal is not an option. Muffins come in many variations. I hopefully will publish more muffin recipes in the near future. What makes these muffins unique is that they don’t contain any sugar or oil and the apples add a homey flavor. Some people usually include nuts or raisins but I decided to intentionally omit these ingredients primarily due to my husband’s alleged nut allergy. Plus we are not keen on raisins. This muffin recipe is dairy because it requires yogurt. For those of you who are lactose intolerant, need you not fret. Simply use soy yogurt or applesauce instead.
For this recipe, you will need:
- 2 1/2 cups of whole wheat flour + 1 cup of all purpose flour sifted
- 1/4 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 cup of oats
- 3 large eggs
- 1 cup of fat-free plain yogurt
- 3 Granny Smith or Golden Delicious apples peeled,cored,and diced
- 1/2 cup of honey
- 1 tablespoon of vanilla
- 1 teaspoon of cinnamon
- Pinch of nutmeg
Preheat your oven to 350 degrees F. In a large bowl, mix all the dry ingredients together. In a saucepan, add apples,honey cinnamon and nutmeg. Stir over medium heat till apples soften. In a separate bowl, add eggs and whisk. Pour in the vanilla and yogurt and mix well. Slowly pour in the apple mixture and and then the flour. Mix well till combined. Align 12 muffin tins in a muffin pan. Pour evenly mixture into each tin (midway). Bake for 25 minutes or until edges are brown. These muffins can be stored and refrigerated for 4 days.
Yields 12 muffins