During the cold weather we’ve been having, I’ve been baking some muffins, and one of the kinds I’ve made are these Apple-Bran Muffins. I’ve always liked the taste of bran muffins, but I like them even better with fresh chopped apples baked in the batter! The chopped apples add just a little more touch of fruity sweetness to this lightly-sweet muffin and also give it a little more texture. Continue reading
I promised you an apple recipe and here it is! I have apples on my mind now that it’s October, and this is a great apple muffin recipe! It’s pretty healthy, too, with whole wheat flour, Greek yogurt, honey, and olive oil as some of the ingredients.
I don’t use whole wheat flour in my baking very often–I’ve found it hard to substitute in many recipes because the flavor comes out a little too wheaty for my taste. But I think it’s perfect in this muffin recipe! I don’t really notice the wheatiness that much–maybe it’s because the spices and chopped apples give this muffin such a good flavor. I like to chop my apples into small chunks for these muffins, too–that way, there’s lots of apple taste in every bite!
The streusel topping does have a lot of brown sugar in it, but you can substitute raw or organic sugar if you like. Also, when you mix the topping, it will seem like a lot of topping, but you’ll be putting about a Tablespoon of it on top of each muffin. You’ll have extra, but it’s better to have too much topping than not enough, right? You can always save it for other muffins or a coffee cake. If you don’t want to put so much streusel topping on these muffins, cut the streusel ingredients in half, and you should have more than enough to lightly top each muffin!
WHOLE WHEAT HONEY APPLE MUFFINS by NancyC
Makes about 19 muffins
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 large eggs
- 2/3 cup honey
- 3/4 cup light olive oil
- 2 teaspoons pure vanilla extract
- 1/2 cup plus 1 Tablespoon plain or vanilla Greek yogurt
- 2 1/2 cups peeled and chopped apples (if you use organic apples, peeling is optional–I like to use organic Gala apples)
- Streusel Topping: 1/3 cup whole wheat flour, 1/2 cup packed brown sugar, 1/2 Tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 2 Tablespoons melted butter
Preheat oven to 350˚F. Line two muffin tins with 19 paper muffin cups.
In a medium size bowl, whisk together flour, baking powder, baking soda, salt, and ground spices; set aside.
In a large bowl, beat eggs, then add the honey, olive oil, and vanilla extract, blending everything well. Stir in the Greek yogurt.
Add the flour mixture to the egg/honey mixture and stir just until combined, being careful not to overmix. Fold in the chopped apples.
Fill muffin cups with batter, filling about 3/4 full.
Mix streusel topping ingredients together in a medium size bowl, then top muffins with streusel topping–use a heaping 1/2 Tablespoon per muffin (or less, if you prefer).
Bake at 350˚F for 14 to 15 minutes, until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or muffins will be a little dry).
Let muffins cool in pan for a few minutes, then remove and place on a wire rack to cool completely.
I really like the flavor the ground spices give these muffins–and all the tasty chunks of apples in them!
What kind of recipes do you like to make with whole wheat flour?
When the Year from fruitful labor turns to rest…Founts of warmth and comfort in my being flow….
–C.B. Galbreath, “Autumn Afternoon”
Some of my favorite things about autumn are apples and apple cider–and those freshly-made donuts you can buy at some cider mills! But freshly-picked apples are always a treat, and these lovely rustic organic apples come from my friend Alisa’s farm…from a tree planted long ago by her Grandpa and enjoyed every year when autumn comes around.
Happy Autumn to you!
Apple-Zucchini Bread just seems so perfect for this time of year—early fall is when I’m inspired to bake apple-flavored things! This recipe not only has apples, but zucchini too, which is great—you can never have enough good zucchini recipes for all that zucchini from the garden, can you? Or in my case, from the farmer’s market!
It’s always nice when you can make yummy snacks that are good for you, too! I found this recipe in a review copy I received of Keep Your Brain Young: A Health & Diet Program for Your Brain, Including 150 Recipes. The book gives helpful tips and a simple action plan on how you can help prevent or delay neurological diseases like Alzheimer’s and Parkinson’s. The book explains how the brain works and what causes these diseases, and then provides a 12-Step Healthy Brain Diet Program along with menu plans and recipes to keep your brain healthy. There are a variety of recipes, from snacks to soups, main dishes, and desserts.
One thing I found interesting in the book was that “The brain is the hungriest kind of tissue in the body. Eat an energy-rich, low-glycemic-index diet that fuels the brain steadily without spikes in blood sugar levels. Spiking blood sugar damages neurons moment by moment (p. 124).” So this book helps you think in terms of feeding your brain properly so it can function at its best.
I decided to try the Cinnamon Apple Chips recipe out because it’s always nice to have healthy snack options and apples are so good for you. You have to be careful not to slice your apples too thick or too thin–if they’re too thick they won’t crisp up as nice and if they’re too thin they may get a little burnt when they’re baking. So try to keep your slices as close as you can to 1/8″. Actually, my slices never really did get “crispy,” they were more the texture of dried apples, only a little moister, and I did bake them for 40 minutes, so maybe I should have baked them a little longer. The edges curled up and got a little crispy but the centers of the slices stayed soft–they do dry up a little more as they cool off on a wire rack, but mine never got to a “crispy” stage. But I really liked them. These chips taste like a slice of a baked apple, so if you like that flavor, you’ll like these!
CINNAMON APPLE CHIPS from Keep Your Brain Young
- 4 large tart-sweet apples (such as Braeburn, Gala, or Pippin), halved and cored
- 4 teaspoons (20 mL) stevia powder
- 1/2 teaspoon (2 mL) ground cinnamon
- Nonstick cooking spray (preferably olive oil)
Preheat oven to 325˚F (160˚C). Line 2 rimmed baking sheets with parchment paper.
Using a very sharp knife or a mandoline, cut apples into 1/8-inch (3 mm) thick slices.
In small bowl, combine stevia and cinnamon.
Arrange apple slices in a single layer on prepared baking sheets. Spray with cooking spray and sprinkle with stevia mixture.
Bake in preheated oven for 35 to 40 minutes or until edges are browned and slices are dry and crispy. Transfer chips to a wire rack and let cool completely (do this while the chips are still warm, or they will stick; they will crisp more as they cool). Store in an airtight container at room temperature for up to 1 week.
Health Tip: Recent studies indicate that eating as little as 1/2 teaspoon (2 mL) of ground cinnamon per day and boost cognitive function and memory.
Nutrients: Calories 59; Fat 0g; Carbohydrate 16g; Protein 0g; Vitamin C 5 mg; Vitamin D 0 IU;Vitamin E 0 mg; Niacin 0mg; Folate 3 mcg; Vitamin B6 0.1 mg; Vitamin b12 0.0 mcg; Zinc 0.1 mg; Selenium 0 mcg
Courtesy of Keep Your Brain Young: A Health & Diet Program for Your Brain Including 150 Recipes by Dr. Fraser Smith & Ellie Aghdassi, 2014 © www.robertrose.ca Reprinted with publisher permission.
I was thinking that next time I try these I may cut the apple slices in halves or fourths and maybe that would help make them more crispy.
Have you baked apple slices before or do you have a favorite healthy fruit or veggie snack you like to make?
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