Craving a moist sweet muffin that you don’t need to feel guilty about? These muffins are low fat and many of the ingredients can easily be substituted according to your diet and preferences.
Less Sweet or Reduced Sugar? Reduce the maple syrup or substitute with agave syrup. It would work well with the regular agave syrup or maple flavored syrup.The crumb topping is optional and easily be omitted.
Dairy Allergy? Substitute the buttermilk with vanilla almond milk.
This muffin batter took me about 10 minutes to prepare so it’s easy enough to bake on a weekday morning. Dicing the apple ensures that each muffin will be packed with apple which makes them really delicious and sweet.
Kid Friendly Tips: This recipe is easy enough for kids to help and great for freezing. It’s a great snack for the kids to send to school as well.
Carryover Books: If You Give A Moose a Muffin, Apples For Everyone, Apple Pie Tree, Annie The Apple Pie Fairy, Apples Apples Apples
1 cup whole wheat flour
1/4 cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 teaspoon of all spice
1/4 cup pure maple syrup
1/2 cup low fat buttermilk
1 teaspoon of vanilla extract
1/4 cup canola oil
1-2 apples peeled and diced
1/2 cup raisins
Sugar Topping (optional)
1/2 cup brown sugar
1 tablespoon of all purpose flour
1/4 teaspoon of ground cinnamon
1 tablespoon light butter chopped
1. Mix flour through all spice in a bowl. Stir with a whisk.
2. In another bowl combine maple syrup through canola oil.
3. Add wet ingredients to dry ingredients until moistened.
4. Fold in diced apple and raisins.
5. In a separate bowl combine brown sugar through butter (if you are making the crumb topping). Use your hands to mix until the mixture looks like small crumbs.
6. Pour batter into greased muffin tins. Top with brown sugar topping.
7. Bake at 350 for about 15 minutes or until done. Yields 8-10 muffins.
8. Let cool and eat!