Apple Pecan Muffin Recipe

I continue to experiment with healthy muffin recipes. The key for me is finding that perfect balance between taste and health. I’m not a fan of artificial sweeteners and hate those rubbery fat-free, sugar-free, taste-free concoctions out there. I don’t want cake masquerading as a muffin either. I prefer something a bit hearty and not too sweet.

As my weight management and healthy cooking experiments evolve, I’m learning that I would rather eat a reasonable amount of delicious real food than something that is supposed to be super healthy, but tastes like drywall. Life is too short not to be able to enjoy your food. At the same time if I can boost the nutrition content while decreasing unnecessary calories, especially from sugar and unhealthy fats, I’m all for it.

This is a recent find from Food Network, Ellie Krieger’s new cookbook, The Food You Crave: Luscious Recipes for a Healthy Life. These muffins are full of chunks of apple and topped with a delicious crunchy mixture of pecans, cinnamon and sugar.

When I checked out the fridge and pantry last night I discovered all the necessary ingredients –just enough applesauce, a granny smith apple, buttermilk and eggs — so I hopped out of bed this morning anxious to stir them together and get them in the oven.

Many of my favorite healthy baking recipes contain non-fat buttermilk which adds moisture and tenderness without extra fat.

Apple - Pecan Muffin Recipe

Topping:

• 2 tablespoons firmly packed brown sugar
• 1/4 cup chopped pecans (walnuts would work too)
• 1/2 teaspoon cinnamon

Muffins:

• 1 cup flour
• 1 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3/4 cup firmly packed brown sugar
• 1/4 cup canola oil
• 2 eggs
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla
• 3/4 cup buttermilk
• 1 apple peeled, cored, and chopped

Preheat the oven to 400F degrees. Coat a 12-cup muffin pan with cooking spray.

In a small bowl mix together topping ingredients and set aside. Whisk together flours, baking soda, cinnamon and salt in a medium bowl and set aside. Whisk the sugar, oil, eggs, applesauce, vanilla, and buttermilk in a large bowl until well combined. Stir the flour mixture into the liquid mixture just until combined. Gently stir in apple chunks.

Divide the batter equally among the muffin cups. (I like to use an OXO Good Grips Cookie Scoop ) Sprinkle with nut mixture and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 15-20 minutes. Cool the muffins in the pan for 10 minutes and remove them to a wire rack to cool completely or enjoy while still warm.

Makes 12 muffins

I modified the recipe slightly, using all King Arthur white wheat flour and adding 1/2 teaspoon cinnamon to the batter in addition to what was used in the topping. I love cinnamon and am trying to take advantage of it’s health benefits whenever I can. I also used 1/2 cup brown sugar and 1/4 cup xylitol . Both my husband and I agreed they turned out yummy and are a great way to start the day.

While enjoying my muffin, I was reminded of a similar one made a couple of years ago from the Once Upon a Tart…: Soups, Salads, Muffins, and More that combined chunks of unpeeled granny smith apple and cranberries, which got me thinking - next time I make these, I will not peel the apple and will add 1 cup of fresh or frozen cranberries for even more of a nutrition and taste boost.

Apple-Pecan Muffin Recipe
Adapted from The Food You Crave: Luscious Recipes for a Healthy Life.

Tagged as: Vegetarian