Tag: applesauce

Whole Grain Apple Nut Muffins

Whole grain apple muffins made with fresh apple, applesauce, walnuts plus a combination of bran flour, white whole wheat and almond meal with a granola topping.

It’s apple season and I picked up some gala apples at the farmer’s market last week to make a great big batch of crock pot applesauce[1]. Last year I used that applesauce to make an applesauce nut bread[2] which I love, and it inspired me to experiment with almond meal, wheat bran and flax to come up with these delicious muffins. I love how moist they turned out, and I saved the extra in my refrigerator to eat for the week – they stayed moist for days!

Whole Grain Apple Nut Muffins
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 149 • Fat: 5 g • Carb: 30 g • Fiber: 4 g • Protein: 4 g • Sugar: 19 g
Sodium: 172 mg • Cholesterol: 0 g


  • 1 cup (from 1 large) apple,  peeled cored and grated
  • 1/4 tsp + 1/2 tsp cinnamon
  • 1 tbsp honey
  • 1/2 tsp lemon juice
  • cooking spray
  • 3/4 cups King Arthur white whole wheat flour
  • 3/4 cup coarse wheat bran flour
  • 1/4 cup almond meal
  • 1 tsp baking soda
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 1/2 tbsp ground flaxseeds
  • 1 1/2 cups homemade applesauce[3] (or store bought)
  • 3/4 cup brown sugar, not packed
  • 1 tbsp coconut oil
  • 2 large egg whites
  • 2 tsp vanilla extract
  • 1 oz walnuts, chopped
  • 1 oz granola (I used Cascadian Farms)


In a medium bowl combine grated apple, 1/4 tsp cinnamon, honey, and lemon juice. Set aside.

Preheat oven to 350°F. Line a muffin tin with liners and lightly spray them with cooking spray.

In a medium bowl, combine flour, bran, almond meal, baking soda, nutmeg, cinnamon, and salt with a wire whisk; set aside.

In a large bowl mix applesauce, oil, egg whites, sugar, and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add the flour mixture, then blend at low speed until combined. Do not over mix. Fold in apples and walnuts.

Pour batter into muffin tins and top each muffin with 1/2 teaspoon of granola, then bake in the center rack about 35 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool and serve room temperature.


  1. ^ crock pot applesauce (www.gordon-ramsay-recipe.com)
  2. ^ applesauce nut bread (www.gordon-ramsay-recipe.com)
  3. ^ homemade applesauce (www.gordon-ramsay-recipe.com)

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Apples and Cinnamon Breakfast Quinoa

Some of you may be asking, quinoa for breakfast? Well yes, quinoa served warm, with it’s nutty taste and chewy texture, pairs beautifully with fresh crisp autumn apples, golden raisins, pecans, warm milk, vanilla and cinnamon – a delightful breakfast that is both protein packed and comforting.

I just love the flavor sensations from each spoonful – the sweetness of the raisins, the pop from the quinoa, and the crunch of the apple and pecans. Fresh pears and cranberries would also make a wonderful alternative to
apples and raisins. If you like your cereal a little sweeter you can
drizzle it with a teaspoon of honey just before eating.  One bowl will keep you fueled and satisfied until lunch.

Quinoa (pronounced keen-wah) is a hunger-curbing and power-packed nutritional all-star.  Loaded with satiating protein (8 grams per cup) and filling fiber (5 grams per cup), this superfood digests slowly, which keeps blood sugar and insulin levels steady. You’ll also get impressive doses of doses of thiamin, vitamin B6, folate, zinc, potassium, magnesium and selenium, along with 15 percent of your daily iron needs. No wonder the ancient Incas, who considered the crop sacred, referred to quinoa as the mother of all grains!

Be sure to rinse the quinoa well before cooking to rinse off the saponins which has a slightly bitter flavor.  I like to warm my milk up, then pour it in right before serving. Enjoy!

Nutritional information for quinoa provided by Heather K Jones[1], RD (aka The Diet P.I.).

Apples and Cinnamon Breakfast Quinoa
Servings: 4 • Serving Size: 1 bowl (1/4 of recipe) • Old Points: 6 pts • Points+: 8 pts
Calories: 316 • Fat: 8 g • Carbs: 53 g • Fiber: 6 g • Protein: 9 g • Sugar: 20 g
Sodium: 35 mg

  • 1 cup dry quinoa, rinsed well
  • 1 1/2 cups water
  • 1 tsp cinnamon + more for sprinkling
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/4 cup golden raisins
  • 1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
  • 1 gala apple, peeled and diced
  • 1/4 cup pecans, chopped


Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.

Makes 4 servings. You can divide the recipe to make 2 servings.


  1. ^ Heather K Jones (www.heatherkjones.com)

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