Skinny Apple Almond muffins

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

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Fall and Winter's apple abundance is a great blessing to the cook. Apples are versatile way to enjoy fruits in the colder months, from apple pies to cakes apples are definitely one of my all-time favorite Winter fare.

Today, I share with you a muffin recipe that is unbelievably moist, heartly and best of all a healthy alternative to the average muffin or cupcake.  They have with the perfect amount of sweetness from the honey and apple chunks. As with most muffins, they’re great paired with a cup of coffee on a chilly winter morning.

I've made this muffin recipe before, with pumpkin puree instead of the applesauce. But today, I"ll share the apple version since apples and applesauce is availible all year round. You all know I love my pumpkin so obviously I like the pumpkin version best! Enchallah, I'll share that version .... next time!

 

Skinny Apple- Almond muffins

Yield: 12

Prep Time: 15 minutes (active) |Cook Time: 20 minutes

• 2 TBS ground flaxseed
• ½ cup honey 
• ½ teaspoon date molasses
• ¼ cup chopped almonds
• ½ teaspoon ground cinnamon
• ¼ tsp ground allspice
  
• 1 cup AP flour
• 1 cup whole wheat flour
• ¼ cup oats
  
• 1 teaspoon baking soda
• ½  teaspoon salt
• ¼ cup vegetable oil
• 1 egg (or 2 egg whites)
• 1 cup natural unsweetened applesauce
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• 1 apple, cored, peeled, and cut into small pieces (like Gala)
• 
  

1. Preheat the oven to 180° C. 
2. Coat a 12-cup muffin pan with cooking spray or oil. Alternatively, use cupcake wrappers or silicon cupcakes molds as I did.
3. Sift the flour.
4. In a  bowl, whisk together both flours, the baking soda, and salt.
5. In a large bowl, whisk the remaining 3/4 cup brown sugar and the oil until combined. 
6. Add the eggs, one at a time, whisking well after each addition. 
7. Whisk in the applesauce and vanilla.
8. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. 
9. Gently stir in the apple chunks.
10. Pour the batter into the prepared muffin pan, filling each one about two-thirds full, and sprinkle evenly with the pecan mixture. 
11. Tap the pan on the counter a few times to remove any air bubbles. 
12. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.
13. Let cool on a wire rack for 15 minutes. 
14. Run a knife around the muffins to loosen them and unmold. 

Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

۞ Cook's note: You can easily prepare this recipe with another fruit puree like pear or even pumpkin. Just add in the same amount of puree. And you can easily omit the flaxseed meal if you don't have it laying around ... or grind your own meal in a coffee grinder.

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