Homemade applesauce muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
Preheat oven to 350.
1. Chop the apples into 1 inch pieces. Place in a large saucepan, and combine with 1 teaspoon cinnamon. Cook over low heat, until the apples are softened, stirring often.
2. Drain the apples. Puree the apple in several batches until they have reached a slightly chunky applesauce consistency. Measure 1 3/4 cup applesauce. (eat the rest!) Set aside to cool.
3. Combine all dry ingredients in a large bowl.
4. In a separate bowl, whisk together all wet ingredients, including the applesauce.
5. Add the dry to the wet ingredients, and stir until just combined. Do not over mix.
6. Use a large spoon or a cookie dough scoop, and measure equal amounts of batter into paper-lined muffin tins. (makes 21 muffins)
7. Bake for 20 minutes, or until a toothpick inserted in the center of muffin comes out clean.
8. Let the muffins cool in the tin, and remove.
Great served warm with a spritz of spray butter!
Number of Servings: 21
Recipe submitted by SparkPeople user LEAP2LIVE.
5-6 small apples, cored (about 26 oz, or 1 lb 10 oz)2 cups whole wheat flour1/2 cup sugar1/4 cup Splenda1/4 cup old fashioned oatmeal, uncooked3 tsp baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 teaspoons cinnamon (divided)1 teaspoon milled flax seeddash apple pie spice1 egg3/4 cup skim milk1 teaspoon vanilla extract1 teaspoon honey
Preheat oven to 350.
1. Chop the apples into 1 inch pieces. Place in a large saucepan, and combine with 1 teaspoon cinnamon. Cook over low heat, until the apples are softened, stirring often.
2. Drain the apples. Puree the apple in several batches until they have reached a slightly chunky applesauce consistency. Measure 1 3/4 cup applesauce. (eat the rest!) Set aside to cool.
3. Combine all dry ingredients in a large bowl.
4. In a separate bowl, whisk together all wet ingredients, including the applesauce.
5. Add the dry to the wet ingredients, and stir until just combined. Do not over mix.
6. Use a large spoon or a cookie dough scoop, and measure equal amounts of batter into paper-lined muffin tins. (makes 21 muffins)
7. Bake for 20 minutes, or until a toothpick inserted in the center of muffin comes out clean.
8. Let the muffins cool in the tin, and remove.
Great served warm with a spritz of spray butter!
Number of Servings: 21
Recipe submitted by SparkPeople user LEAP2LIVE.
Nutritional Info Amount Per Serving
- Calories: 84.0
- Total Fat: 0.7 g
- Cholesterol: 10.3 mg
- Sodium: 107.2 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.2 g
- Protein: 2.3 g
Member Reviews