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Whole Wheat Apple Muffins: A Healthy Choice
Healthy Food and State of Mind
My husband and I have recently (or, ahem, once again) started to look at what we eat and how it relates to our health, our waistlines and even our moods. We all know that eat foods high in sugar, salt and fat can lead to unwanted weight-gain, but these foods can also tire you out, drain you of energy and, did you know, they can also effect your mood.
So we set about changing the way we eat. We definitely did not want to diet or calorie-count. How depressing is that! But we did have to add a few food rules to our lives.
- Vegetables should take up half your plate. And yes, you have to eat them. It's no good putting them there if you aren't going to eat them!
- No more white flour. So whole wheat bread, bagels, pasta and so on. Don't worry; you get used to it. Whole grain brown rise too.
- No more white sugar in home-made recipes and much less of it in store-bought products. It's very hard to cut this out alltogether, but it's worth a try. We now buy RAW Brown Sugar.
- Look at labels. Look at the fat. No more than 20g of fat a day, and none of it should be saturated or transfat.
- Drink lots of water.
With these rules in mind, we set about gathering recipes so that we could make some healthier food choices. One of the recipes that we enjoy the most was for Whole Wheat Apple Muffins. But I've soon come to realize that the recipe is just as yummy if you use just about any fruit!
Whole Wheat Apple Muffins
1/2 cups of whole wheat flour
2/3 cup of raw brown sugar
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 of salt (optional)
1 rounded teaspoon of cinnamon (optional)
1/2 cup (1 stick) of melted unsalted butter
1 cup of unsweetened apple sauce
1/2 cup of buttermilk or yogurt (I used plain yogurt, but you can substitute whole milk or even a lower fat variety)
1/2 cup of peeled, diced apple (I just used a whole apple)
Preheat oven to 375.
Mix dry ingredients in 1 bowl and wet ingredients in another. Add wet to dry and fold together. Add the apple and stir.
Oil or line your muffin tray and fill. I added a nice layer of raw brown sugar to the top of the muffins before baking so that they come out all crispy and sweet on top.
Bake for 25 to 30 minutes (or 18 to 20 minutes for mini muffins). Makes 12 muffins (or 24 mini).
I've made this recipe with apples (as above), but I've also tried it with blueberries, bananas and strawberries. I adapted the recipe by substituting the applesauce for 2 of my son's puree'd fruit cup snacks (unsweetened). You can get apple and blueberry flavours, or apple and strawberry. I also left out the cinnamon, as I feel that flavour goes best with apple alone.
I also tried substituting plain yogurt with vanilla yogurt.
The recipe is delicious and versatile. Just wing it; you can't go too far wrong! :P