applemuffin.jpg

I wanted to create an easy one-bowl-recipe for low fat muffins without egg replacer or tofu. Egg replacer isn’t complicated, but it adds one more step and has multiple ingredients (I prefer to use simple one ingredient products). These delicious muffins are really good for you if you skip the topping, but the topping makes them extra special and is worth the extra calories and second bowl needed for mixing it.

Muffins:
1 ½ cups of whole-wheat pastry flour
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
¼ cup maple syrup
1 cup unsweetened applesauce
¼ cup soymilk
2 cups of apples cut into small bits

Topping (optional):
¼ cup organic sugar
¼ cup walnuts or pecans, finely chopped
2 tablespoons whole-wheat pastry flour
2 tablespoons of vegan butter
½ teaspoon cinnamon

Wash and chop apples and set aside (I keep on their skins). In a large bowl, mix dry ingredients (flour, salt, baking powder, and cinnamon). Add wet ingredients (maple syrup, applesauce, and soymilk) and mix. Fold in the cubed apples. Preheat the oven to 400ºF. Spray muffin tin with high heat canola oil (I used muffin wrappers for the pictured muffins, but they stuck a bit when I unwrapped them). Spoon the muffin batter into tin. You should have enough to make 12 muffins. In a small bowl mix all topping ingredients with your fingers and then crumble onto of the muffins. Bake at 400ºF for 23-25 minutes.

1 muffin without topping has 80 calories, 0 fat, and 1.6 grams of protein

1 muffin with topping has 126 calories, 3 grams of fat, .5 grams saturated fat, and 2 grams of protein

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Muffins:
1 ½ cups of whole wheat pastry flourmuffiningred.jpg
½ cup of organic sugar
½ teaspoon salt
2 teaspoons baking powder
1 Ener-G Egg Replacer
1/2 cup + 1 tablespoon soy milk
3 tablespoons organic canola oil
1 cup of blueberries (fresh or frozen)
Topping:
¼ cup organic sugar
¼ cup whole wheat pastry flour
2 tablespoons of vegan butter

1. Combine dry ingredients in a large bowl (flour, sugar, salt, baking powder).
2. Prepare the “egg.”
3. Combine wet ingredients in a small bowl (egg, oil, milk).
4. Add liquid ingredients to the dry ingredients. Mix well.
5. Add blueberries and stir gently.
6. Place unbleached cupcake wrappers into muffin tin.
7. Scoop batter into cups.
8. Preheat oven to 400º.
9. Make topping in a small bowl by mixing sugar, flour, butter with your fingers.
10. Crumble on top of each muffin.
11. Bake at 400º for 23-25 minutes.

According to my calculations 1 muffin contains 149 calories, 5 grams of fat (.7 saturated fat, 1.5 polyunsaturated, 2.7 monounsaturated), 0 cholesterol, and 2 grams of protein.

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