This walnut apple muffin recipe is one of the tastiest low fat muffin recipes you will find.
I love apple and walnuts together and each of them is such a healthy food choice.
I add walnuts to almost every batch of muffins I make. They add a nice crunch and so much goodness.
These easy to make healthy muffins will delight young and old alike.
And no one will even suspect they are low fat muffins!
Make It Even Healthier
To make this healthy muffin recipe even healthier, I would replace at least 1/2 of the white, all-purpose flour called for in the recipe with whole wheat flour. It won’t change the taste much but it will add fiber and lots of extra nutrients.
I do recommend, however, that when you use whole wheat flour in your baking, take the time to sift the flour first. It makes a big difference to the taste of the end product.
Sifting flour means passing it through a mesh – an actual sifter meant for sifting flour or a mesh strainer.
Sifting flour loosens it up and adds air and volume to the flour. It really does add a lightness to whatever you are baking, so take that extra minute to sift your flour, especially if you are using denser whole wheat flour.
Here is a tip from the Barefoot Contessa. She says that if she doesn’t want to sift the flour she is baking with, she takes a spoon and stirs the flour right in the bag or container. Make sure you bring the spoon up and down a bit to add air to the flour. It does part of the work of sifting and is so simple. A great tip.
Apple Muffins with Walnuts
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt, rounded
- 2 eggs, large
- 1 cup concentrated apple juice, plus 2 tablespoons, frozen, thawed
- 2/3 cup buttermilk
- 2 tablespoons oat bran
- 2 apples, small, peeled, cored and chopped (Granny Smiths work well)
- 1/3 cup walnuts, chopped
- Preheat oven to 375°.
- Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg and salt.
- Mix together eggs, apple juice, and buttermilk.
- Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened. Do not overmix.
- Gently stir in chopped apples and nuts.
- Grease 12 standard size muffin cups or line with cupcake paper liners.
- Spoon batter into prepared muffin cups, filling 2/3 full. Bake for about 25 minutes, or until lightly golden and tops spring back when pressed.
- Transfer muffin pan to wire rack to cool a bit then turn muffins out on to rack to cool.
- Enjoy these apple muffins as they are, or if you want to get a little decadent, add a bit of butter.
- Makes 12 muffins.
- Try other juices instead of the apple juice, like pineapple, mango or orange. Use your imagination.
- Replace the walnuts with pecans for a delicious treat.
- For a pretty presentation, thinly slice an apple and place one slice on each muffin before baking.