Whole Wheat Apple Honey Muffins

• Vegetarian

• Produce

  • 1 Apple, large

• Refrigerated

  • 2 Egg whites

• Canned Goods

  • 1 cup Applesauce, unsweetened

• Condiments

  • 4 1/2 tbsp Honey
  • 1/2 tsp Lemon juice, fresh

• Baking & Spices

  • 1 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1 5/8 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cups Whole wheat flour, white
  • 1 tbsp Whole wheat flour, white whole wheat or regular

• Oils & Vinegars

  • 4 tbsp Vegetable or canola oil

• Dairy

  • 1 tbsp Butter, unsalted

Found on littlechefbigappetite.com

Ingredients

• 1 large apple, peeled and diced into ¼ inch cubes
• ½ teaspoon fresh lemon juice
• ½ Tablespoon +1/4 cup honey (divided)
• ⅛ teaspoon + ½ teaspoon cinnamon (divided)
• 1.5 cups white whole wheat flour
• 1 teaspoon baking soda
• ⅛ teaspoon nutmeg
• ¼ teaspoon salt
• 2 egg whites (or 1 whole egg)
• 4 Tablespoons vegetable or canola oil
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 Tablespoon white whole wheat or regular whole wheat flour
• ¼ cup brown sugar, unpacked
• 1 teaspoon cinnamon
• 1 Tablespoon unsalted butter, cold and chopped into 4 pieces

Directions

• Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tray with cooking spray.
• In a medium bowl combine the diced apple with the lemon juice, ½ Tablespoon honey and ⅛ teaspoon cinnamon. Set aside.
• In another medium bowl, combine the flour, baking soda, nutmeg, salt, and ½ teaspoon cinnamon. Set aside. In a large bowl whisk together the additional ¼ cup honey, egg whites, oil, applesauce and vanilla extract. Slowly mix the dry ingredients into the wet ingredients until combined. Stir in the diced apples. Be careful not to overmix.
• In a small bowl combine the streusel ingredients. Use your fingers to pinch the butter pieces and form the crumbly topping.
• Divide the batter among the 12 muffin cups. Sprinkle each muffin with the streusel topping. Place the muffin tray on the center rack of the oven and bake for 15-17 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool for at least 20 minutes and then remove them from the tray and place on a wire rack to continue to cool. Store the muffins in an air-tight container for up to 5 days.