Prep 15 mins
Cook 35 mins
These are moist and delicious apple muffins that are on the light side. They will keep for several days. They are so moist that you won't even need to heat them up. Use a large cup muffin pan for big muffins.
- 4 ounces whole wheat flour (about 1 cup)
- 5 ounces all-purpose flour (about 1 cup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 tablespoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup canola oil
- 1⁄2 cup Splenda brown sugar blend
- 1⁄2 cup egg substitute
- 1 cup low-fat buttermilk
- 1 teaspoon vanilla
- 2 large apples, peeled, cored, and chopped (very large fuji or honeycrisp,tart)
- 2 tablespoons brown sugar, for sprinkling
- Preheat the oven to 450f. Grease and flour or line your large cup muffin pan.
- Mix together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside.
- In a seperate bowl mix the oil, egg substitute, vanilla and sugar.
- Then mix in the lowfat buttermilk gently.
- Gently stir in the dry ingredients and fold in the apples until just mixed.
- After filling muffin cups sprinkle the top of each muffin with a little brown sugar.
- Divide the batter evenly (3/4 full) among the muffin cups. Use a large cup muffin pan and this recipe will make 6-8 large muffins (depending on your pan).
- Bake for 10 minutes, then turn the heat down to 400 f and bake an additional 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Cool the muffins in the pan for 5 minutes before turning them onto a rack to cool completely.