Whole wheat Apple streusel muffin
Nutritional Info
- Servings Per Recipe: 42
- Amount Per Serving
- Calories: 61.5
- Total Fat: 2.5 g
- Cholesterol: 14.8 mg
- Sodium: 122.9 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.5 g
- Protein: 1.5 g
View full nutritional breakdown of Whole wheat Apple streusel muffin calories by ingredient
Introduction
I have this recipe I have been making for years but cleaned it up by adding whole wheat flour, greek yogurt, almond milk and applesauce. Yes there is still a little butter but for 4 grams fat we love it.This makes 42 regular sized muffins. I have this recipe I have been making for years but cleaned it up by adding whole wheat flour, greek yogurt, almond milk and applesauce. Yes there is still a little butter but for 4 grams fat we love it.
This makes 42 regular sized muffins.
Number of Servings: 42
Ingredients
-
4 cup whole wheat flour
2 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 and 1/4 cup dark brown sugar, packed, divided
2 large egg lightly beaten
2 cup greek yogurt
1 cup almond milk (I use unsweetened vanilla flavor by silk)
4 large apples, peeled, cored, and coarsely chopped (I prefer granny smith)
Directions
Preheat oven to 450F. Line or grease a muffin pan, and set aside.
Mix together flours, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, cream the butter, then add the granulate sugar and a 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well, stopping once to scrape the bottom and sides of the bowl. Gently mix in the greek yogurt, do not over-mix. Stir in the dry ingredients, then gently fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top (the muffin cups should be pretty full). Bake at 450F for 10 minutes, turn the heat down to 400F, and bake for an additional 5-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out on a wire rack to cool completely.
Serving Size: 42 muffin
Mix together flours, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, cream the butter, then add the granulate sugar and a 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well, stopping once to scrape the bottom and sides of the bowl. Gently mix in the greek yogurt, do not over-mix. Stir in the dry ingredients, then gently fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top (the muffin cups should be pretty full). Bake at 450F for 10 minutes, turn the heat down to 400F, and bake for an additional 5-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out on a wire rack to cool completely.
Serving Size: 42 muffin