Healthy Big Apple Muffins

• whole wheat flour (about 1 cup)↗4 ounces
• all-purpose flour (about 1 cup)↗5 ounces
• baking powder↗1 teaspoon
• baking soda↗1 teaspoon
• salt↗1⁄4 teaspoon
• cinnamon↗1 tablespoon
• nutmeg↗1⁄4 teaspoon
• canola oil↗1⁄2 cup
• Splenda brown sugar blend↗1⁄2 cup
• egg substitute1⁄2 cup
• low-fat buttermilk↗1 cup
• vanilla↗1 teaspoon
• large apples, peeled, cored, and chopped (very large fuji or honeycrisp, tart)↗2
• brown sugar, for sprinkling↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat the oven to 450f. Grease and flour or line your large cup muffin pan.

2. 2

   Mix together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside.

3. 3

   In a seperate bowl mix the oil, egg substitute, vanilla and sugar.

4. 4

   Then mix in the lowfat buttermilk gently.

5. 5

   Gently stir in the dry ingredients and fold in the apples until just mixed.

6. 6

   After filling muffin cups sprinkle the top of each muffin with a little brown sugar.

7. 7

   Divide the batter evenly (3/4 full) among the muffin cups. Use a large cup muffin pan and this recipe will make 6-8 large muffins (depending on your pan).

8. 8

   Bake for 10 minutes, then turn the heat down to 400 f and bake an additional 20-25 minutes or until a toothpick inserted in the middle comes out clean.

9. 9

   Cool the muffins in the pan for 5 minutes before turning them onto a rack to cool completely.