I love the aroma of crisp apples baking in the oven. They fill the kitchen with the scent of fall.
And if you want to get into the fall spirit — or you’re just missing the season — these healthy apple muffins will bring you there!
You can bake these light and airy apple muffins at any time of the year, but they’re really the best in fall, when apple season is at its peak.
Not sure of what type of apples to use? Here’s a handy guide to the most common apple varieties.
Take advantage of fall with these delicious apple muffins!
- Nonstick cooking spray (optional)
- 1½ cups whole-wheat flour
- ½ cup wheat bran (or oat bran)
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- ¾ cup apple butter, no sugar added
- ½ cup low-fat buttermilk (or low-fat plain yogurt)
- 2 large egg whites (¼ cup)
- 1 medium apple, chopped (about 1 cup)
- ½ cup prunes, chopped and pitted
Preheat oven to 350° F.
Prepare twelve muffin cups by lining with muffin papers or coating with spray.
Combine flour, bran, baking powder, and baking soda in a medium bowl; mix well. Set aside.
Combine apple butter, buttermilk, and egg whites in a large bowl; mix well.
Add flour mixture to apple butter mixture; mix until just blended.
Add apples and prunes; mix until just blended.
Evenly divide batter among twelve prepared muffin cups.
Bake for 16 to 18 minutes, or until golden brown and tester inserted into the center comes out clean.
Transfer muffins to rack; cool.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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A great FFC as part of breakfast.
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