Carb Friendly Apple Muffins

Last week I decided to whip up some Apple Muffins for a friend of ours who had helped us out while we were in New York, and then again while we were at the hospital with S (more on that in the future). Doing a quick google search, I came across this recipe for some absolutely delicious muffins.

But the muffins are FILLED with sugar. Delicious, wonderful sugar. Poison to my type 1 son. So, I set to work on making an alternative version that would work for my little guy. I have to admit that I prefer the heavily sugared muffins (Hey, who wouldn’t? They are almost like cupcakes!). But the healthier muffins are still very good. And they are only 19 carbs per muffin which means my little guy can have 2 in one serving! Bonus!

Carb Friendly Apple Muffins

Dry ingredients:

  • 1 Cup of Splenda (or other sweetener of your choice, but be aware that it will change the carb count)
  • 1 1/2 Cups All-Purpose Flour
  • 1 1/2 Cups Whole Wheat Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Cinnamon
  • 1 tsp. Pumpkin Pie Spice
Wet Ingredients:
  • 2 Eggs
  • 1 Tbsp. Vanilla
  • 1 Cup Unsweetened Applesauce
Additional ingredients:
  • 3 Apples (around 3 cups worth once peeled, cored, and diced)
  • 1 tsp. per muffin of Ideal Brown Sugar (can be omitted or substituted)
  • Preheat the oven to 350°F. Line muffin tins with cupcake liners or parchment paper. Set aside.
  • Mix together dry ingredients in the medium bowl, and beat together the wet ingredients in a large bowl.
  • Add the diced apples to the wet ingredients.
  • Add the dry ingredients to the large bowl containing the wet ingredients. Mix until just moistened (may take a little effort due to the whole wheat flour).
  • Using an ice cream scoop to ensure that each muffin is the same size, scoop one spoonful into each cupcake liner.
  • Add the teaspoon of Ideal Brown Sugar to the top of each muffin. You don’t need to be precise about this because the sugar will melt into the muffin.
  • Place the muffins into the hot oven for 20-25 minutes. For me it was around 25 minutes. You want a toothpick to come out clean and for them to have a kind of bounce to them. You don’t want to put your finger on the top and have it go into the muffin. These muffins do tend to be a bit on the hard side though.
With my ice cream scoop I was able to get 22 muffins. The carb count will vary some depending on any change of ingredients or size of muffins.

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