Healthiest Apple Muffins Ever!

Apple Muffins
It is apple picking time!

Well, we now have a whole lot of apples to get rid off.  The first thing I did was make the girls some apple muffins.  This is a very healthy, low-fat, low calorie recipe.  I am not a calorie counter nor am I afraid of healthy fats in my food.  However, if for some reason you do need to watch your sugar intake or your consumption of fats, this recipe may work for you.

A few key things to note: 
This is a low-sugar recipe.  That means, I did not use a lot of sugar; it does not mean that I used artificial sweeteners. Unfortunately, the terms "no-sugar" or "low-sugar" on labels usually means they used some sort of artificial sweetener.  That is NOT the case here.  I just used about a fourth of the usual amount of sugar a recipe like this would require.  That also means it is not a super-sweet muffin, but my six-year-old and 18-month-old still loved it.

Instead of using oil, I experimented with apple sauce.  I was pleased with the results.  If you do want to use oil, a good substitute is coconut oil.  It will add fat to the muffin, but a very healthy fat.  

The main ingredient is sprouted wheat flour. Sprouted wheat is whole grain, but the grain is allowed
to sprout. To learn more about sprouted grain and why it is so good for you read my blog on breads here.

Optional:  I didn't add any nuts to this recipe but I think it would taste great with walnuts.  Feel free to add some in. 

Sprouted Grain Apple Muffins

Line a cupcake pan with cupcake liners (I greased the liners to keep them from sticking).  Beat eggs until fluffy; add sugar gradually.  Pour the apple sauce into sugar mixture slowly and beat well. Sift the dry ingredients together. Add to batter in 3 additions and beat well after each.  Fold in the apples.  Pour into the cupcake liners.  Bake at 350 degrees for 25-30 minutes.  Let cool 5 minutes and turn out onto a cooling rack.  Let cool completely and then enjoy.

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