You might think having a muffin for breakfast constitutes “cheating.” Counting calories or not, you’re probably right. With white flour, granulated sugar, milk and butter, muffins are not traditionally hailed for their nutritional qualities. What if you swapped those undesirable ingredients with whole grains, date sugar, coconut oil and applesauce, like in these Whole Wheat Apple-Walnut Muffins? You’ve found yourself a tasty treat that you can proudly add to your food diary.
Whole Wheat Apple-Walnut Muffins
Ingredients
Muffins
1-¾ cup whole wheat pastry flour
1 cup apple, diced
2-½ tsp. baking powder
½ cup walnuts, chopped
2 tsp. lemon zest
½ tsp. salt
¼ tsp. ground allspice
½ tsp. ground cinnamon
1 cup date sugar
¼ tsp. ground nutmeg
3 eggs
1-½ cups applesauce
½ cup coconut oil, melted
1 tsp. vanilla extract
Topping
½ tsp. ground allspice
½ tsp. ground cinnamon
½ cup date sugar
¼ tsp. ground nutmeg
¼ tsp. ground clove
¼ tsp. ground black pepper
Directions
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
- Combine the topping ingredients in a small bowl and set aside.
- Sift together the flour, baking powder, salt, date sugar and spices in a separate bowl. Set aside.
- In a large mixing bowl, combine the lemon zest, eggs, applesauce, coconut oil and vanilla extract. Once well combined, add in the flour mixture, apple and walnut.
- Pour the batter evenly into the muffin tins and top each with about 2 teaspoons of topping.
- Bake for 25-30 until a toothpick comes out clean.
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