Whole Wheat Apple Cinnamon Pecan Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 128.2
- Total Fat: 5.1 g
- Cholesterol: 10.3 mg
- Sodium: 193.8 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 1.7 g
- Protein: 2.8 g
View full nutritional breakdown of Whole Wheat Apple Cinnamon Pecan Muffins calories by ingredient
Introduction
These amazing muffins are low in calories, a good source of protein and taste amazing. You can up the protein by using a whole wheat flour that has a higher protein content. These amazing muffins are low in calories, a good source of protein and taste amazing. You can up the protein by using a whole wheat flour that has a higher protein content.Number of Servings: 18
Ingredients
-
Muffins
1 large egg
1 small container vanilla Greek yogurt (~6 oz)
1/4 cup nonfat milk
1/4 cup cooking oil (or substitute applesauce equivalent)
1 cup chopped apple (1 lg. apple peeled and chopped)
1-1/2 cup whole wheat flour
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
Nut-Crunch Topping
1/2 tsp cinnamon
1/2 cup brown sugar
1/3 cup chopped pecans
Directions
Heat oven to 400 degrees. Line 18 muffin tins (with cupcake liners).
In a large bowl, beat egg. Stir in yogurt, milk, oil, and apples. In a separate bowl, mix together flour, sugar, baking powder, salt and cinnamon. Fold flour mixture into egg mixture until just moistened. Batter should be lumpy. If your batter is too thick, add an additional tablespoon of milk. In a separate bowl, mix the ingredients for the Nut-Crunch Topping.
Fill the muffin cups 2/3 full. Top each with 1 tbsp. of Nut-Crunch Topping.
Bake 25 minutes.
Serving Size: Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user JANETLOCKETT.
In a large bowl, beat egg. Stir in yogurt, milk, oil, and apples. In a separate bowl, mix together flour, sugar, baking powder, salt and cinnamon. Fold flour mixture into egg mixture until just moistened. Batter should be lumpy. If your batter is too thick, add an additional tablespoon of milk. In a separate bowl, mix the ingredients for the Nut-Crunch Topping.
Fill the muffin cups 2/3 full. Top each with 1 tbsp. of Nut-Crunch Topping.
Bake 25 minutes.
Serving Size: Makes 18 muffins.
Number of Servings: 18
Recipe submitted by SparkPeople user JANETLOCKETT.