In undergrad, I was tasked with creating a muffin recipe that is a 100% whole grain, vegan, and low in saturated fat. This is the result! By this point, you are probably thinking these can't taste good, but I promise you, they are delicious. It is just an added bonus that they are good for you too. Add some peanut butter or yogurt on the side and these muffins would be a great breakfast.
2 cups whole grain pastry flour
1 Tbsp double acting baking powder
1/2 tsp salt
1/2 cup white sugar
1/4 cup banana- mashed
1 Tbsp canola oil
3/4 cup almond milk
1/4 cup apple butter
1 cup apple, macintosh- peeled, cored, and chopped
Preheat oven to 400 F. Spray bottom of 12 muffin cups with canola oil
In a large bowl, combine the flour, baking powder, and salt.
Chop the apple into 1/4 inch cubes.
In a separate bowl, whisk together sugar, canola oil, and mashed banana. Stir the flour mixture into the sugar mixture alternately with the milk and apple butter. Fold in the apples. Using a 1/4 cup scoop batter into prepared muffin pans.
Bake in oven for 20 minutes, until a toothpick inserted into the center of a muffin comes out clean