This was my morning, last Thursday:
My hubby’s alarm went off at 2am. He got out of bed about 3am (that is a whole different story) and 3am is when I woke up and was then wide awake. Between my allergies and my mind racing, I decided that just getting up would be better. I gave a valiant effort to go back to sleep, but by 4am, I was done. I had to get up.
I decided to spend the extra time I had reading my Bible and praying. And then I decided to bake. It was still cool outside, it was dark, and I had my coffee already, so I figured it would be safe for me to start using sharp objects and my oven
Then came my search of what to make. There were so many options. Zucchini. Pumpkin. Apple. Banana. It’s all so good. I also wanted to make something that was ‘clean’ and that I wouldn’t feel guilty eating myself. So, I started scouring my Pinterest boards (yes, pretty much all my recipes are ones I found on Pinterest. What can I say, it’s a great website!)
Once I found this recipe, I knew it was the one for me. I had apples in the freezer that I had sliced last year and needed to be used (I’m not sure how long they last) and I knew I could replace most (if not all) of the brown sugar in this recipe. It was a success! I love them. My three year old was not a fan when it came to breakfast time that day. He picked out all the apples and only ate about half the muffin. But later in the morning, he told me was ‘starving’, so I offered him a muffin and he devoured it.
Apple Muffins (adapted from Budget Bytes )
Yield: 12 muffins
1 3/4 cup whole wheat pasty flour
3/4 cup ground flax
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup agave syrup
1/4 cup brown sugar (you could use all agave syrup, and you also use honey or any sweetener you wish)
1 large egg
1/2 cup unsweetened applesauce
1/2 plain non-fat Greek yogurt
1/2 tsp vanilla extract
2 medium apples (or about 2 cups chopped apples)
Preheat oven to 400 degrees.
Place all ingredients, except apples, into a mixing bowl. (I used my stand mixer) After everything is well blended, fold in the apples.
Spray muffins tin with non-stick spray and divide batter between the 12 muffin cups.
Bake for 20-25 minutes or until a toothpick comes out clean. Remove muffins from tin and let cool on a wire rack.