Every fall I seem to go on an all-out apple binge, putting them in everything and anything I can think of.
I usually make it a good month or two until my excitement finally sputters out and them I’m satisfied for another season.
This batch of whole-wheat apple muffins marked this year’s kickoff using my favorite fall fruit, and what a satisfying start it turned out to be!
I recently visited my hometown apple orchard and picked enough apples to last me all October because I knew I would have a cozy craving for something baked and warm, like apple pie.
The dilemma of these cravings is the soon to follow 450 calorie indulgence, not to mention the excess batter while licking the bowl clean.
I’ve been on the hunt for a healthier, fall-friendly muffin so I found this recipe while browsing the Smitten Kitchen blog. I made it a bit healthier to eliminate the guilt of enjoying them all week long!
The best part is you will hardly notice the health benefits the moment they touch your taste buds. These turned out oh-so satisfying, like a warm apple pie you can hold in your hand.
Whole Wheat Apple Muffins Recipe
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsweetened applesauce
1 cup plain yogurt
1/4 cup granulated sugar
1 large egg
2 apples, peeled, cored, chopped into small pieces
In a medium sized bowl, mix together the all-purpose flour and the whole wheat flour. Sift in baking soda and baking powder and mix again thoroughly. Mix in salt and cinnamon.