Fresh and healthy breakfast alternative.
These Cranberry Apple Muffins are moist and not too sweet, perfect for a morning run-out-the door breakfast or an afternoon treat. Regardless of how much of a rush I’m in, I always eat breakfast. Eating breakfast is the best way to fuel your body and kick start your metabolism for the day.
Now, let’s be honest here. Muffins are an interesting food – we often think that for something to taste good it has to be packed with refined sugar and butter but that’s not always the case. A delicious muffin doesn’t need lots of sugar and fat. Experiment in the kitchen! Swap and replace certain ingredients with healthier options. Here are a few tips for making a healthier muffin:
Apple sauce is a great substitute for oil – adds moisture
Use whole wheat flour – adds fiber
Add leftover fruit and veggies – shredded carrots, zucchini, strawberries, blueberries
Molasses or honey is a great substitute for brown sugar
2 ¼ c. flour
1 c. packed brown sugar
1/3 c. honey
1 tsp. baking soda
1 c. plain yogurt
½ c. oil
2 c. peeled apples
¾ c. fresh cranberries
¼ c. packed brown sugar
¼ c. chopped almonds
2 tbsp. rolled oats
½ tsp. cinnamon
1 tbsp. margarine
Preheat oven to 375 and line a large muffin tin with paper liners.
In a large mixing bowl, combine the flour, brown sugar, baking soda.
In a small mixing bowl, combine the yogurt, oil, egg, and honey. Add the wet ingredients to the dry ingredients and stir together until well combined.
Stir in apples and cranberries.
Using a large ice cream scoop, portion out the mix into the muffin tin.
In a small mixing bowl, combine brown sugar, chopped almonds, oats, cinnamon, and margarine.
Stir until well combined.
Using clean hands sprinkle over each muffin.
Bake for 25 minutes or until topping is golden brown. Remove from the oven to cool & serve.
These were made by my mom (thank you) – healthy alternatives were added by me.
The Blonde Traveler