I believe these may be my new go-to whole wheat muffins. They are healthy, unprocessed, and could really serve as a base for other muffins – you could add any kinds of fruits, nuts, or veggies (carrots, zucchini, etc.) to this mixture.
Whole Wheat Apple Muffins (12 large muffins)
1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 cup greek yogurt (I use fat free even though technically that’s not “clean”)
1/4 cup butter (1/2 stick), softened (but not melted)
1/4 cup honey (more if you want very sweet muffins)
3 tablespoons egg whites (or 1 egg / egg white)
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
1 apple, peeled and diced (I like gala, but any apple will work)
Preheat oven to 350 degrees.
In a medium bowl, combine whole wheat flour, baking soda, cinnamon, ginger, and salt. Set aside.
In a large bowl, combine yogurt, butter, honey, egg whites, and vanilla. Blend with a mixer on medium speed. Add applesauce on low speed. Slowly add your dry ingredients, still in low speed.
Fold in the apple, and distribute the batter among 12 muffin cups. It’s a thick batter, and won’t rise very much. Bake for 14-18 minutes, or until a toothpick comes out clean. Enjoy!
Nutrition: Serving size – 1 muffin; calories – 120; fat – 4g; carbs – 19; protein – 3g; sugar – 7g.