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    Family Recipes

    Healthy Apple Muffins

    Kids Snacks
    Muffins
    ​

    12 servings

    porce

    28 minutes

    celkový čas
    Začít vařit

    Ingredience

    1 3/4 cups white whole wheat flour or regular whole wheat flour

    1 1/2 teaspoons baking powder

    1 teaspoon ground cinnamon

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1 cup grated apple

    1 cup apple diced into 1/4” cubes

    1/3 cup melted coconut oil or extra-virgin olive oil

    1/2 cup maple syrup or honey*

    2 eggs, preferably at room temperature

    1/2 cup plain Greek yogurt (I used full-fat but any variety should do)

    1/2 cup applesauce

    1 teaspoon vanilla extract

    1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

    Pokyny

    Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).

    In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.

    In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

    Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

    Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

    Výživové údaje

    Velikost porce

    1 muffin

    Kalorie

    192

    Celkový tuk

    7.8 g

    Nasycený tuk

    5.6 g

    Nenasycený tuk

    -

    Trans mastné kyseliny

    0 g

    Cholesterol

    32.5 mg

    Sodík

    168.3 mg

    Celkový obsah sacharidů

    27.4 g

    Vláknina

    2.6 g

    Celkové cukry

    12.7 g

    Bílkoviny

    4.5 g

    12 servings

    porce

    28 minutes

    celkový čas
    Začít vařit

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    Ingredience

    1 3/4 cups white whole wheat flour or regular whole wheat flour

    1 1/2 teaspoons baking powder

    1 teaspoon ground cinnamon

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1 cup grated apple

    1 cup apple diced into 1/4” cubes

    1/3 cup melted coconut oil or extra-virgin olive oil

    1/2 cup maple syrup or honey*

    2 eggs, preferably at room temperature

    1/2 cup plain Greek yogurt (I used full-fat but any variety should do)

    1/2 cup applesauce

    1 teaspoon vanilla extract

    1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

    Pokyny

    1

    Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).

    2

    In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.

    3

    In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

    4

    Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

    5

    Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.