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Before we get to the muffins, let me update you on what’s going on over in my neck of the woods and why 1) you might have had trouble accessing my site via mobile in the past day, and 2) why I have only done one blog post this week. Let’s just say I’ve been in over my head with techy mumbo jumbo, but I’m finally starting to see the light of day. It’s time for me to switch my blog hosting (the service that gives me a spot on the internet) because I’ve been getting inconsistent service from my current host (Bluehost) and that just can’t happen. So I tried to switch to a different company, but I’m a blogger, not a technician, and I got stuck in the middle of the process. At the same time, the ad network I work with wanted to make some changes to my mobile site template. They assured me that my site would continue to be up and running while the changes were being made. Unfortunately, someone forgot to tell me an important thing I needed to do in the process, so my site was unavailable on mobile for a whole day. Not cool. But don’t get me wrong – my ad network is usually great to work with. I think we finally got the mobile problem all ironed out. The really great news that I’m super excited about is that I talked to a private tech guy on the phone yesterday, and in about two weeks, he’s going to take over my site hosting and help me make the switch! So now I’m going to have someone who can help with me all the parts I don’t understand so I can devote my time to cooking/photographing/blogging/cookbooking. I’m so thankful!
UPDATE (as of Saturday evening, 3/5/16) – mobile still has a few glitches which I’m trying to get ironed out. Some links don’t appear to be working (on mobile, not desktop), but you should be able to access any recipe by going to my site’s homepage and using the menu to find Recipes>Complete Recipe Index>desired recipe.
Now, on to these muffins…
I really have a thing for muffins. They’re great to have on hand for snacks and breakfasts, and they usually make a fairly large batch. They’re basically a convenience food for the health-minded.
It took me 3 tries to get this recipe right. These muffins are just so moist due to the use of oat flour (which can tend to be gummy) and apples. At first, I grated the apples so they would be in smaller pieces, but that just made the muffins too wet. Since the recipe makes 10 muffins, I tried filling the two extra muffin cups with water to steam the rest of the muffins. Don’t do that; these muffins are moist enough that they don’t need steamed. I think I finally managed to get a good apple muffin recipe! Which really is a good thing, because apple muffins are very basic, and we NEED a healthy apple muffin recipe, right? Right!
These apple muffins are very moist and full of apple chunks. If you want to eat them warm, err on the long side of the baking time and then let them sit for at least 5 minutes before cutting into them (products made with oat flour can tend to be gummy when underbaked and piping hot). If you’re going to store the muffins in the refrigerator and eat them later, go with a shorter baking time (they’ll dry out some when refrigerated). If you want to eat them both hot and cold, shoot for the bull’s-eye in the middle…haha.
2-3 of these muffins in a THM:E setting would be appropriate. But I’m not your mother, so use your own best judgement. 😉
Other posts/pages you might enjoy:
- Starting THM
- my recipes in a handy picture index by category
- Cranberry Orange Muffins
- Cinnamon Roll Single Muffin
You can find this recipe in my cookbook, Necessary Food.
- ¾ cup oat flour (use gluten free if necessary)
- ¾ cup oat fiber (use gluten free if necessary)
- 2 tsp. baking powder
- 2 tsp. THM Super Sweet Blend (or more, to taste)
- 1½ tsp. cinnamon
- ¼ tsp. salt
- ¼ tsp. each nutmeg and cloves
- ⅛ tsp. THM Pure Stevia Extract Powder
- ½ cup + 2 T egg whites
- ½ cup unsweetened applesauce
- ½ cup water
- ¼ cup low-fat Greek yogurt
- 2 tsp. apple cider vinegar
- 1 tsp. butter extract
- ½ tsp. vanilla extract
- 1 cup chopped apple (do not grate the apple as this will make the muffins too wet)
- Whisk the dry ingredients together. Add the wet ingredients and mix well. Stir in the chopped apple by hand. You can do the first two steps in a food processor if you like.
- Divide the batter evenly among 10 greased muffin tin holes. Bake the muffins at 350 degrees F for 22-24 minutes or until the tops are dry and the centers don't feel squishy when you gently press on them. If you intend to eat the muffins warm, err on the long side of baking time, but if you intend to refrigerate the muffins and eat them later, go with less time. Let the muffins cool for at least 5 minutes before slicing for best results. Store leftovers in the refrigerator. Yields 10 muffins.
- My versatile sweetener of choice: THM Super Sweet Blend
- Oat fiber
- Gluten free oat fiber
- THM Pure Stevia Extract Powder