Ingredients
Scale
Topping:
1/4 cup packed brown sugar
½ c. chopped pecans
1 tsp ground cinnamon
Muffins:
1 c. all-purpose flour
1 c. whole wheat flour
1 tsp baking soda
½ tsp salt
¾ c. packed brown sugar
¼ c. oil (canola or coconut )
2 large eggs
1 c. natural applesauce
1 tsp vanilla extract
¾ c. lowfat buttermilk
1 apple, peeled, cored and cut into ¼-inch pieces ( I like golden delicious, Granny Smith or Honeycrisp)
Instructions
- Preheat oven to 400°. Coat a muffin pan with cooking spray.
- In a small bowl combine 1/4 cup brown sugar with the pecans and cinnamon. Set aside.
- In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
- In a large bowl, combine ¾ c. brown sugar and oil. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
- Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk until just combined.
- Gently stir in the apple chunks.
- Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles.
- Bake for 19 minutes or until a wooden pick inserted in center of one of the muffins comes out clean. Makes ~20 muffins.