Seriously, these muffins is the best “healthy” apple muffins I have ever made. They were crispy on the outside when I took them out of the oven, but soft and juicy on the inside. The kids both loved them and so did their babysitter. By the time I got home from the baby shower there were hardly anyone left and I made 23 muffins before going to church Sunday morning.
I found this recipe at the Smitten Kitchen after doing an internet search for Healthy Apple Muffins. Seeing the pictures
I have so much to learn when it comes to taking pictures and reading her recipe had me convinced that this was it. And I was so right. I am totally making this again today.
Here is a picture from the Smitten Kitchen as I never got to take a picture of mine before they were all devoured.
When I make them next I will do some substitutions that I have found while reading the comment section that others have done.
Change 1 c white, 1 c wheat flour to 1/2 c white, 1/2 c wheat, 1 c rolled oats and possibly add some ground flax seed.
Change 1/2 c granulated, 1/4 c brown sugar to just 1/2 c brown, with a good sprinkling of brown sugar on top or just some extra sugar in the batter as I accidently put 1/2 cup brown sugar in mine last time
they were fine, I think that’s what made them crunchy all around actually.
Change 1/2 c unsalted butter to 1/4 c apple sauce, 1/4 c canola oil.
Added 1/4 tsp nutmeg and 1/4 tsp ginger.
You can also substitute the egg for 1 Tbsp of flaxseeds mixed with 3 Tbsp of water. The yogurt or buttermilk can be substituted with any kind of milk mixed with 1 Tbsp of vinegar
I saw hazelnut, almond, oat, and soy milks being recommended.
If you would like to make this you will find the recipe here.
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