Apple season forever.
Fall is completely underway now that it is November. I currently have over 50 apples from my TV segment last week that are just waiting to be used… so apple muffins it was!
These are dietitian-approved, made with whole wheat flour and whole grain oats for extra fiber and B vitamins.
Event though there are over 7000 varieties of apples, any one will do for this recipe. I am a Honey Crisp lover but I am not opposed to using Gala or Granny Smith when it comes to my baked goods.
Apples are a good source of fiber and vitamin C. Most of the fiber is in the skin so if you are eating it raw, be sure to leave it on!
Finally, these are topped with some added crunch: Crispy Green freeze-dried fruit snacks. As a dietitian, I especially love these because they are made with only one ingredient – the fruit itself – no added sugar!
If you make these, be sure to share with me on Instagram!
If you are North or South Carolina based, be sure to tune in to CBS WSPA at the 10 o’clock hour for my segment on ways to maintain a healthy regimen while traveling (which is a lot easier than one might think!).
Crispy Apple Muffins
- 1.25 cups whole wheat flour
- 1/2 cup oats
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1.5 tsp cinnamon
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 2 large eggs
- 1/2 cup apple sauce
- 1/4 cashew milk
- 1 apple, peeled and diced
- 1 pack Crispy Green Apple Snacks
- Preheat oven to 350 F.
- In a food processor, combine whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, coconut sugar, eggs, coconut oil, apple sauce and cashew milk.
- Fold in diced apples by hand.
- Divide mixture into 12 muffins.
- Top each muffin with Crispy Green Apple Snacks.
- Bake for 20 minutes.
Nutrition By Mia http://nutritionbymia.com/
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Sponsored by Crispy Green.