It’s not Fall until I’ve made some sort of harvest themed treat on a Fallish day.
You can quote me on that.
I have to apologize for my enormous absence from my blog. Annnnd here we go with the excuses: school, college prep, cross country, time, time, and not having that much time.
Need I say more?
What if I told you that sugar filled desserts with pounds of butter and sugar might taste the best (I mean come on let’s be honest here) BUT that you will LIKE my healthy little muffins.
So they’re not dipped in butter and sugar or flooded with chocolate. However, they do hold their own if I do say so myself. In this recipe, unsweetened applesauce was used in place of butter, which actually turned out quite delightful. There is also a less sugars in these compared to other muffin recipes. There is also Wheat Bran sprinkled on top (just for kicks.)
And they have apples in them. So if all else fails, justify them with a getting your fruit in.
One may observe the quotations I put around “apple crisp.” The recipe I closely adapted them from named them “apple crisp muffins,” but I beg to differ. These are good, these are apple. But they are no apple crisp.
But it sounds really appealing so that’s why it’s still here.
Enjoy these little guys! Happy October!
Recipe adapted from this (already adapted)
Apple Crisp Muffins!
a recipe adapted from Happy Herbivore
1 1/2 c. whole wheat flour
1/2 c. rolled oats
2 tsp. baking powder
1 tsp. baking soda
1/4 c. white sugar
1/4 c. brown sugar (not packed) + 1 tbs
2 tsp cinnamon
1/4 tsp ginger
sprinkle of salt
1 c. unsweetened applesauce
1 c. of diced apple
1/8 c. raw agave
2 tbs wheat bran
Mix the dry ingredients and preheat the oven to 350*F. Line a muffin tin with papers, or lightly grease with margarine.
Add applesauce, sugars, and maple syrup to dry mixture and mix until almost combined. Then add the diced apple and mix until everything is just combined. Spoon mixture into muffin liners, about 3/4 way full. Sprinkle with wheat bran and brown sugar.
Bake for about 20 minutes.
