First Post! Apple Cinnamon Muffins

Hey everyone!

Welcome to the 21st pantry and my first blog post. I hope you enjoy all the recipes and fun tips to come when it comes to nutrition and cooking on the cheap.

Don't you love fall? I love everything that comes with it: football, pumpkin, school, and the changing of seasons.

In Utah we have a fall break which is so nice. I go home to Seattle and enjoy family and friends.

Why did I ever leave Washington?

When I'm at home in a gluten-free household, I love to go crazy with my baking since I have people to share it with! Earlier this week I went on a muffin craze and made gluten-free pumpkin nut muffins and gluten-filled apple muffins for Jake.

Of course when those came out of the oven Dad wanted his own gluten-free version. I decided to give them a makeover for both of our benefit. I replaced buttermilk with Greek yogurt and oil with applesauce. Applesauce works great for baking, make sure you use unsweetened to avoid added sugars.

I have a confession...after tasting the batter with my healthy changes it didn't have the taste and consistency I wanted so I added just 1/3 cup of brown sugar as well as a tablespoon of oil. Healthy food needs to taste good too right??

 

These muffins came out light and satisfying. They aren't overly sweet and would be good for breakfast with eggs or a smoothie if you're on the go!

Apple Cinnamon Muffins
adapted from Cook Eat Share
12 servings
152 calories/muffin

2 Cups Whole Wheat Flour (or gluten free)

1 Tsp. Baking Soda

1/4 Tsp. Ground Cinnamon

1/4 Tsp. Ground Ginger

1/4 Tsp. Ground Allspice

1/4 Tsp. Ground Nutmeg

1/3 cup plus 2 Tbsp brown sugar

1/4 Tsp. Salt

2 Large Eggs

1 Cup applesauce (unsweetened)

1 container vanilla Greek yogurt

1 1/2 tablespoon oil

1 Small Gala or Honeycrisp Apples, Diced
2 Tbsp rolled oats

 

Preheat oven to 375°F. Grease 12 standard size muffin-pan cups or line with paper liners.
Place diced apples in a small bowl, steam briefly in microwave for approximately 3 minutes; cool completely.
Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg and salt.
Combine eggs, applesauce, 1 Tbsp oil, and yogurt then add to the flour mixture. Fold in apple pieces.
Prepare topping by mixing brown sugar, oats, and a half tablespoon of oil.
Spoon batter into prepared pan, filling cups two-thirds full. Top with the brown sugar mixture.
Bake muffins until lightly golden and tops spring back when pressed, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool slightly to serve warm or cool completely.

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