Healthy Apple Cinnamon Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup whole wheat flour
- 1/4 teaspoon sea salt
- 1/4 cup (1/2 stick) earth balance buttery stick or butter softened
- 3/4 cup sucanat or dark brown sugar
- 3/4 cup plain non-fat greek yogurt
- 3/4 cup pumpkin (roasted or canned)
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 cup quinoa flour or all-purpose flour
- 1 1/2 cups peeled and finely chopped apple pieces (about 2 a
- 2 tablespoons sucanat or dark brown sugar
- Carbohydrate 7.90052861044974 g
- Cholesterol 40.9430555550033 mg
- Fat 15.5944372221007 g
- Fiber 1.39257497596741 g
- Protein 1.76923305509853 g
- Saturated Fat 9.78776402770212 g
- Serving Size 1 1 Serving (36g)
- Sodium 153.005458318836 mg
- Sugar 6.50795363448233 g
- Trans Fat 1.13286508332712 g
- Calories 174 calories
<ol><li>Preheat oven to 350°. Line a muffin pan with cupcake liners or coat with cooking spray.</li><li>In a small bowl, whisk together the 2 tablespoons of ground flaxseed with the 6 Tablespoons of water and let sit while you start preparing the other ingredients.</li><li>In a small bowl, mix together the topping - 2 tablespoons of sucanat with 1 teaspoon cinnamon.</li><li>In a medium bowl, whisk together the quinoa and whole wheat flour, baking soda, baking powder, cinnamon and salt.</li><li>In a large bowl, mix the ¾ cup sucanat with the softened butter until combined. Add the flaxseed/water mixture, pumpkin and vanilla. Stir in yogurt.</li><li>Fold the flour mixture into the wet mixture. Gently stir in the apple chunks.</li><li>Pour the batter into the prepared muffin pan and sprinkle with the brown sugar topping. Bake for 30 to 35 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.</li><li>Let cool on a wire rack for 15 minutes. Store any leftover muffins in the refrigerator for up to 2 days.</li></ol>
