Healthy Buttermilk Apple Muffins

Healthy Buttermilk Apple Muffins are such a treat yet are made with wholesome, healthy ingredients. Great for breakfast and even dessert. Bake a batch soon and enjoy!

 

These muffins are so moist and delicious. By adding buttermilk, it gives them a wonderful light texture for the most wonderful muffin.  They are a family favorite. I love baking these with my kids. My daughter Tori knows this recipe by heart and doesn’t even need to look at the recipe anymore. Try this for your family. I bet it will be a big hit with them as well.

 

 

Healthy Buttermilk Apple Muffins

Yields: 12 muffins

Nutrition: calories 161, fat 4 g, fiber 2.4 g

Ingredients:

For the muffins:

• 1 cup unbleached all-purpose flour
• 1 cup whole wheat pastry flour
• 3/4 cup packed light brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup low fat buttermilk
• 4 tbsp. butter, softened to room temperature or slightly softened in the microwave. Do not melt completely.
•  4 ounce jar baby food applesauce
• 1 egg plus one egg white
• 2 1/4 tsp vanilla extract
• 2 small Gala apples, peeled and grated, do this at the last minute before placing into the batter

 

For the Topping:

• 2 tbsp granulated sugar
• 1 tsp cinnamon
• 1 tbsp powdered sugar for dusting after the muffins are baked and cooled, optional

Directions:

1. Preheat oven to 375 degrees, place cupcake liners in a 12 cup muffin pan and set aside.
2. In a large mixing bowl, mix the flours with a wire whisk to lighten up.
3. Add the rest of the ingredients in the order they are listed except for the apples.
4. When all the batter is completely combined, (make sure you go way down to the bottom of the mixing bowl with a rubber spatula to combine all the dry ingredients into the batter) add the grated apples and stir in gently.
5. With an ice cream scoop or 1/3 measuring cup, fill the liners up. You will have the right amount for 12 nice large muffins.
6. In a small mixing bowl, stir the topping mixture and sprinkle evenly over each muffin.
7. Bake for about 15 to 20 minutes or until a toothpick or wooden skewer comes out clean or with dry crumbs.
8. Cool in the pan on a cooling rack for about 10 to 15 minutes and then invert right onto the cooling rack and let cool another 5 minutes.
9. Serve warm or at room temperature. Enjoy this healthy and yummy muffin! .

Recipe Note: Leftovers can be stored in an airtight container or fridge for up to 3 days