Healthy Apple Muffins
Enjoy these apple-packed muffins on the go or over a relaxing breakfast with family and friends.
– 1 ¾ cups regular whole wheat flour (white whole wheat flour or gluten free flours work as well)
– 1 ½ tsp. baking powder
– 1 tsp. ground cinnamon
– ½ tsp. baking soda
– ½ tsp. salt
– 1 cup grated apple
– 1 cup diced apple (1/4” cubes)
– ½ cup melted coconut oil (extra-virgin olive oil may be substituted)
– ½ cup maple syrup (or honey – will impact temperature and baking time)
– 2 room-temperature eggs
– ½ cup plain Greek yogurt
– ½ cup applesauce
– 1 tsp. vanilla extract
– 1 tbsp. raw/turbinado sugar
1. Preheat oven to 425 degrees Fahrenheit (325 if honey is being used) and line muffin tin with muffin liners. Non-stick cooking spray or butter could also be used to grease the tin.
2. Combine flour, baking powder, cinnamon, baking soda, and salt in a large bowl using a whisk. Stir in the grated apple and chopped apples. If the grated apples are dripping wet, squeezing them over the sink with a paper towel will help remove some of the excess moisture.
3. In a separate bowl, whisk together the melted coconut oil and maple syrup. Add the eggs and combine thoroughly. Next, add the yogurt, applesauce, and vanilla and mix well. The coconut oil may solidify once the ingredients are mixed. If this happens, warm the mixture in the microwave using 30-second intervals.
4. Combine the wet ingredients with the dry ingredients and mix until blended. The batter will be thick with a few lumps throughout.
5. Divide the batter evenly between the 12 muffin liners and top with a sprinkle of raw sugar. Muffins should be baked until the tops are golden (roughly 13-16 minutes). A simple toothpick test can also help determine the doneness of the muffins. If honey was used in the place of maple syrup, baking time increases to 23-25 minutes.
6. Leftover muffins can be stored in a covered container for 2 days at room temperature or 4 days in the refrigerator.
Recipe cited: https://cookieandkate.com/healthy-apple-muffins-recipe/
Healthy Pumpkin Pie
Use this recipe as a lighter alternative for the traditional fall favorite! Don’t have time to make the crust from scratch? No worries – a pre-made crust will work just as well.
– For the crust:
1 ¼ cup all-purpose flour (whole wheat pastry flour may be used)
½ tsp. salto ½ cup very cold unsalted butter, cut into cubes (vegan butter may be used)
3-5 tbsp. ice water
1 tbsp. apple cider vinegar
– For the pie filling:
1 can (15 oz.) pure pumpkin puree
¼ cup pure maple syrup
¼ cup sugar (or coconut sugar)
¼ cup milk (unsweetened vanilla almond milk or any other variety can be substituted)
1 tsp. vanilla extract
1 ½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ground ginger
1/8 tsp. allspice (or ground cloves)
¼ tsp. salt
– For the crust:
It is suggested that crust is made at least 1 hour ahead of time.
Combine flour and salt using a food processor. Add cold butter cubes to the mixture and pulse for 20-30 second intervals. The dough should resemble small peas.
In a separate bowl, combine the apple cider vinegar and ice water. Add 3 tbsp. of this liquid mixture to the pie dough in the food processor. Pulse the mixture about 6 times to combine. The dough should appear crumbly, but more ice water can be added in ½ tsp. increments if it is too dry. Be careful to not overwork the dough.
Remove the dough from the food processor and place onto a clean, well-floured surface. Gently form the dough into a disk shape and cover with plastic wrap before placing it into the fridge for at least 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Roll the dough into a round shape using a floured rolling pin. The dough should be rolled into a shape that is about 2 inches larger than a standard 9-inch pie plate.
Gently fold the rolled dough in half and place it in a 9 inch pie plate. Unfold the dough and press it firmly into the bottom and sides of the plate. Carefully trim any excess dough and flute the edges.
Place the prepared pie crust in the fridge while the filling is made.
– For the pie filling:
Add the pumpkin puree, eggs, pure maple syrup, sugar, milk, vanilla, cinnamon, nutmeg, ground ginger, allspice, and salt to a large mixing bowl. Mix until the filling is smooth.
Remove the pie crust from the refrigerator and pour the mixed pie filling into it.
Place the pie in the oven bake for 50-60 minutes, or until the filling is no longer “jiggly”. The pie should be checked every 20 minutes to ensure the crust isn’t burning. The edges can be covered with foil or a pie shield to avoid overbaking.
Once the pie is done, cool it for at least an hour before serving. Leftovers can be stored in the fridge.