| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray
- 1/4 cup chopped pecans
- 3/4 cup plus 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup canola oil
- 2 large eggs
- 1 cup natural applesauce
- 1 teaspoon vanilla extract
- 3/4 cup low fat buttermilk
- 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces
Instructions
- Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
- In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
- In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
- In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
- Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
- Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
- Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Nutrition Facts
| Calories | 216 calorie |
| Total Fat | 7.5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 32 milligrams |
| Sodium | 234 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 2 grams |
| Protein | 4 grams |
| Sugar | 20 grams |
Reviews
Why is this 5stars when sooo many wouldn’t make it again
Flavor was ok but I found the texture a little dry. Not to my taste.
Very good. Will make them again. I used AP flour and almonds because they’re all I had and made my own buttermilk and applesauce. Used the random apples we picked at an orchard. They did stick to the cupcake wrapper, so I won’t try that again.
I made these apple muffins because I like healthy muffins for breakfast. I made them for the week for breakfast to make it easier to grab before work. I didn’t use pastry flour. I just used the organic wheat flour and all purpose flour. I used 2% organic milk instead of buttermilk. I didn’t have nuts so made without nuts. I added oat meal to put a healthier spin on the muffins. I also used a honey crisp apple. I always use cupcake liners when baking muffins. I recommend this recipe!
I agree with others. It tastes just okay and definitely stuck to the muffin pan. I oiled the pan. It is also on the dry side even though I used full fat buttermilk. Not going to make it again
They turned out quite nice and light. Hold together well too.
My family loved. Make slight modifications for a healthy version.
Awesome muffins, I cut the sugar in half and still tasted great….it does stick a little….plenty of Bake Joy solves the problem
Came out dry, gross, lacked flavour, and stuck to the cupcake paper even though I had oiled them, dont really reccomend, too much work for such a bad result
I followed the recipe exactly and the muffins were moist & delicious! Definitely a keeper!