Low Fat Apple Cinnamon Muffins

LATeagno · June 2012

I made a batch of these this morning and they're soooo good!

I used Xylitol instead of sugar, but you could use real cane sugar or a sweetener of choice. I did use real brown sugar since there isn't much in the recipe. Enjoy!

Apple Cinnamon Muffins

Ingredients:
• 2 cups flour
• ¼ cup golden flax seed meal (optional, adds fiber)
• ¾ cup sugar or sweetener
• 1 large apple, small diced (skin on)
• 1 egg
• 3 tablespoons grapeseed or coconut oil
• ½ tsp. salt
• ¾ cup milk
• 2 tsp. vanilla extract
• 1 tsp. baking powder
• 1 T. ground cinnamon
• Pinch of ground nutmeg
• ¼ cup dry oats
• ¼ cup crush walnuts or almonds

Directions:

1. Pre-heat oven to 360 degrees.
2. In large mixing bowl, combine flour, sugars, salt, flax, baking powder, cinnamon and nutmeg and mix until evenly combined.
3. Add in egg, vanilla and milk and mix on low until uniform.
4. Fold in diced apples.
5. Put paper muffin cups into muffin pan and fill each cup ¾ full. Spray pay with quick nonstick spray to prevent domes from sticking.
6. In small bowl, combine walnuts or almonds and oats. Sprinkle 1 T of mixture on top of each unbaked muffin. (Nuts are optional.)
7. Bake at 360 degrees for approx.. 20-25 minutes or until muffins are domed and golden brown.
8. Remove and place on cooling rack.
9. Serve immediately and store at room temperature for up to three days. Muffins freeze for up to three months.

Yield: 14-16 muffins, depending on size.

Each muffin has approximately 150 calories, 6 grams of fat, 3 grams of protein and about 20 grams of carbohydrate (4 fiber w/ flax).