Apple Pie Muffins

When it comes to bringing a “dish to share” at parties, I always opt for something from the Foodie Flavor blog. I can be a bit mischievous at times, and having people gobble up my food and then ask where I got the recipe brings me a great deal of joy – especially when I get to tell them that the recipe is from my Foodie Flavor blog at SlimGenics. This answer is inevitably greeted by a response of, “THIS is from a DIET blog???” And I then get to explain that I don’t think of it as a diet, but something that has changed how I cook and eat for the better.

I was recently invited to a picnic with some friends, and I thought that these apple pie muffins would be the perfect bring-along. I liked the fact that these really aren’t perishable, like a salad might be, and the kids could safely nibble on them all afternoon. Easy to make, easy to take along, and easy to eat. What’s not to like about good ole American Apple Pie Muffins for healthy summer eating?

Apple Pie Muffins Recipe

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon light salt
  • 1 cup lowfat plain Greek yogurt
  • 2 eggs
  • 1/2 cup Splenda® granulated
  • 1 tablespoon cinnamon
  • 4 tablespoons butter, melted
  • 1 1/2 cups apple, grated (about 3 apples)
  • 12 “jumbo” muffin tin liners

Preheat oven to 350 degrees F.

In a small bowl, combine flour with baking powder, baking soda, and salt. Mix with a whisk.

In a medium bowl, combine yogurt, eggs, Splenda, and cinnamon. Whisk well. While whisking, add melted butter in a slow stream. Add apple to yogurt mixture and mix well.

Add flour mixture to yogurt mixture a little at a time, stirring just until moist after each addition. Do not over-mix.

Line muffin tin with “jumbo” muffin tin liners and divide batter evenly between the 12 cups (there should be about 5 tablespoons of batter in each muffin cup). If you use regular muffin tin liners, the batter will overflow during baking, so I strongly encourage using the “jumbo” liners.

Bake in preheated oven for 12-15 minutes or until browned on top and springy to the touch. Let cool before eating.

Makes 12 muffins