Prep 20 mins
Cook 20 mins
These are big moist muffins, filled with loads of fruit and spice. I always put a little extra spices than the recipe calls for. They are low-fat and yummy!
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 1⁄2 teaspoons cinnamon
- 1 1⁄2 teaspoons nutmeg
- 1⁄4 teaspoon allspice
- 1⁄2 teaspoon salt
- 1 1⁄2 cups brown sugar
- 4 egg whites
- 1 cup low-fat plain yogurt
- 1⁄2 cup unsweetened applesauce
- 3 granny smith apples, peeled and finely chopped
- Preheat oven to 375°F
- Lightly grease muffin cups or spray with cooking spray.
- Using a fork, stir flour with baking powder, baking soda, spices, salt, and brown sugar in a large bowl.
- Whisk egg whites in a medium-size bowl with yogurt and applesauce.
- Add to flour mixture, stirring just until combined.
- Fold in apples.
- Fill muffin cups and bake 15-17 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes in pan before removing.
- Muffins freeze very well.
The hardest part of making these was chopping the apples...and cleaning up the dishes, which there were a lot of. The only changes I made were to use half whole wheat/half all purpose flours, slightly increase the cinnamon and nutmeg and add cloves, since I don't have allspice, slightly decrease the sugar, use one whole egg and two whites, and increase the applesauce a little since I only had a 6 oz container of yogurt. That sounds like a lot, but I promise it really isn't! Oh and I didn't peel the apples. I got 20 regular sized muffins out of this, and sprinkled sugar on the tops of one batch before baking, which I would definitely recommend. Idk if it's my oven or what, but I also had to decrease the temp to 350 because the outsides were getting done too quickly. Will probably make these again, if I am in the mood for all the chopping!
Let me preface this by saying I don't like cinnamon, however, these muffins are heavenly! I sprinkled raw sugar and crushed walnuts on top for some extra texture. They retained their moisture, even after three days. Yummm!!
These muffins were very good and very easy to make. I substituted 1 1/2 cups of whole wheat flour and 1 1/2 cups of white flour and 2 whole eggs for the egg whites. Next time I will also reduce the sugar by 1/4 cup and add some more apple. Two of my children really loved them, and they are perfect for sending to school for snack. This recipe is a definite keeper!