Apple Pie Muffins
These apple pie muffins are the perfect bring-along to a group brunch or as an easy addition to your weekly meal prep. These are great to bring to a dish-share because they really aren’t perishable like a salad might be and can be nibbled on all afternoon. Easy to make, easy to take along, and easy to eat. What’s not to like about good ole' American Apple Pie Muffins?
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon light salt
1 cup low-fat plain Greek yogurt
1/2 cup Splenda® granulated
1 tablespoon cinnamon
4 tablespoons butter, melted
1 1/2 cups apple, grated (about 3 apples)
12 “jumbo” muffin tin liners
Preheat oven to 350 degrees F.
In a small bowl, combine flour with baking powder, baking soda, and salt. Mix with a whisk.
In a medium bowl, combine yogurt, eggs, Splenda, and cinnamon. Whisk well.
While whisking, add melted butter in a slow stream.
Add apple to yogurt mixture and mix well.
Add flour mixture to yogurt mixture a little at a time.
Stirring just until moist after each addition. Do not over-mix.
Line muffin tin with “jumbo” muffin tin liners and divide batter evenly between the 12 cups (there should be about 5 tablespoons of batter in each muffin cup).
If you use regular muffin tin liners, the batter will overflow during baking, so I strongly encourage using the “jumbo” liners.
Bake in preheated oven for 12-15 minutes or until browned on top and springy to the touch.
Let cool before eating. Enjoy!
To help your muffins stay fresh longer, wrap each individually with clear film and store in a dry place.