I've made Apple-Pumpkin Muffins before. Or were they Pumpkin-Apple Muffins? Anyhoo. This time I've converted the recipe to one that meets a higher standard of healthy. No, I didn't substitute a regular ingredient with it's reduced-fat cousin. I completely left out the artery clogging stuff and kept all the spicy, fruity goodness. Yep, this muffin recipe is truly healthy and meant for those that want to eat without guilt and worry.
HERE'S ALL IT TAKES
Makes 18 muffins
- 1 1/4 cup unbleached all-purpose flour
- 1 1/4 cup whole wheat flour
- 3/4 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup pumpkin from the can
- 2 tablespoons ground flaxseed
- 1/4 cup water
- 1 large banana, mushed well
- 1 large apple, peeled, cored, finely chopped
Heat oven 350°F. Grease muffin pan with oil.
Combine flours, sugars, spice, soda and salt in large bowl. In a separate bowl, blend the pumpkin, flaxseed, water and mashed banana. Stir in chopped apple.
Add wet mix to the dry mix, stir and fold until all the dry ingredients are absorbed. Try not to over mix, it's good that the batter has lumps.
Fill the muffin cups 3/4 full with batter. BAKE 30 MINUTES. Cool in the pan 5 minutes. Remove to cool on wire rack. Store in a clear container and pop the leftovers in the icebox.