Apple & Almond Butter Muffins
Another “Thank God Its Cheat Day” Dish for all you Slow-Carb Dieters out there!
For all of you on your (DGW) days, these muffins are tremendously satisfying. The mix of whole wheat and all purpose flour ensured they had a tender crumb and yet, a hearty punch. What is especially pleasing is the nice crisp top they yield. One favorite part is the combination of the almond butter and apple. The almond butter lends a pleasant nuttiness to the muffins while the apples provids juicy, tart pops of soft fruit. It’s worth noting that on the spectrum of muffins and quick breads these are not very sweet, but the flavor profile more than makes up for the lack of sugary pop.
Here is another Healthy recipe for Apple Muffins:
Whole Wheat Apple Muffins (with half the fat!)
Adapted from King Arthur Flour
Yield: 12 muffins
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
1/4 tsp nutmeg
1/4 cup (half a stick) unsalted butter, softened
1/4 cup plain canned pumpkin
1/2 cup granulated sugar
1/2 cup dark brown sugar, divided
1 large egg, lightly beaten
1 6-ounce container fat-free Greek yogurt
2 large apples, coarsely chopped
Preheat the oven to 375Â°F. Line a 12-cup muffin tin with baking liners. Mix flours, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl, and set aside. Beat butter with granulated sugar and 1/4 cup of brown sugar, until fluffy, in a large bowl. Add egg and yogurt, to large bowl, mix well. Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the muffin tin, filling cups completely. Sprinkle remaining 1/4 cup brown sugar on top. Bake until an inserted toothpick comes out clean, about 20 minutes.
THE SKINNY: 192 calories per muffin, 4.8 grams fat (2.7 saturated), 34 g carbs, 3 g fiber, 5 g protein
* Bonus: Since we used pumpkin puree in place of some of the butter, each muffin will also net you 20% of your vitamin A intake for the day!