Apple Plum Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
scant 3 cups chopped apple (I used Gala, but any sweeter variety will work), divided 1 1/2 cup prunes, divided 1/2 cup yogurt (I used Greek) 1 1/2 cups oat flour 1 cups whole wheat flour flour 1/4 cup ground flaxseed1 tablespoon baking powder 1/2 teaspoon baking soda 2 teaspoons cinnamon1 teaspoon salt 1/2c canola oil2 eggs1 teaspoon vanilla
Preheat oven to 375F and grease or line a standard-size 12-cup muffin tin.
In a blender, combine a scant 2 cups of chopped apple, 1 cup prunes, and the yogurt and puree until smooth. Set aside.
In a separate bowl, whisk together the oat flour, whole wheat flour, flaxseed, baking powder, baking soda, 2 teaspoons cinnamon, and salt.
Toss the remaining 1 cup of chopped apple with 1/2 teaspoon cinnamon to coat. Add to the dry ingredient mixture.
Add the eggs, canola oil, and vanilla into the wet ingredients and mis together. Fold in the dry ingredients and chopped apple until all are evenly combined.
Divide the muffin batter between the 12 prepared muffin cups. Each will be filled to the top. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Let the muffins cool in the pan for a few minutes, and then transfer to a wire rack to cool completely. Store in an airtight container (I always keep my muffins in the fridge).
Serving Size: makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user EJSELHORST.
In a blender, combine a scant 2 cups of chopped apple, 1 cup prunes, and the yogurt and puree until smooth. Set aside.
In a separate bowl, whisk together the oat flour, whole wheat flour, flaxseed, baking powder, baking soda, 2 teaspoons cinnamon, and salt.
Toss the remaining 1 cup of chopped apple with 1/2 teaspoon cinnamon to coat. Add to the dry ingredient mixture.
Add the eggs, canola oil, and vanilla into the wet ingredients and mis together. Fold in the dry ingredients and chopped apple until all are evenly combined.
Divide the muffin batter between the 12 prepared muffin cups. Each will be filled to the top. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Let the muffins cool in the pan for a few minutes, and then transfer to a wire rack to cool completely. Store in an airtight container (I always keep my muffins in the fridge).
Serving Size: makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user EJSELHORST.
Nutritional Info Amount Per Serving
- Calories: 133.0
- Total Fat: 5.9 g
- Cholesterol: 15.5 mg
- Sodium: 193.7 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.0 g
- Protein: 2.9 g
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