Whew! I’m finally back in Chicago after a crazy couple of days in Minneapolis with Lee and Katie. I think I’ve mentioned a few times that I’m working on an exciting new project for the Sweat Series! Don’t worry, we’ll be letting you in on all of the details soon but basically it is going to be the BEST HEALTH PROGRAM EVER.
That being said, I want to thank you all for being patient with me. I know I’ve been posting less frequently, but promise I still have plenty of delicious goodies coming to you… like these healthy apple muffins!
My apple cravings started back up in August when my mom was visiting; we loved noshing on SweeTango® apples after our long 12 mile bike rides along the lakeshore. I had been obsessed with raspberries all summer, but the flavors were beginning to fade; a crispy, juicy apple sounded both refreshing and delicious.
For the past few years, my favorite apple has been the SweeTango®. They’re sweet, incredibly crunchy, wonderful for baking and one of my favorite afternoon snacks.
And here’s a fun fact: The SweeTango® is such a crunchy apple, that when the world record for the “loudest crunch of an apple” was set in the Guinness Book of World Records in 2016, the SweeTango was the apple of choice, coming in at 79.1 decibels. For reference, a whisper is typically 30 decibels, normal conversation is 60 decibels, and sounds in the 70 – 80 decibel range include alarm clocks, vacuum cleaners, and kitchen blenders. Pretty cool, huh?
Usually I warm up a little honey almond butter to pair with my apple slices. And if you want to try something new, sprinkle of sea salt on top of your apple slices to contrast the sweet flavors. SO SO SO SO GOOD.
Another snack I know we all LOVE? Muffins! I decided to bake a batch of healthy apple muffins made with whole wheat pastry flour, maple syrup, applesauce chai spices (cinnamon, cardamom, cloves and ginger!) and fresh apple chunks! The chai spices will make your house smell insanely good, you know one of those smells you want to bottle up and keep forever and ever.
To top it all off, a light cream cheese vanilla bean glaze. Both the adults and kiddos will love them.
My personal favorite way to enjoy these muffins is warm with a little almond or peanut butter. Enjoy as a snack or a quick breakfast on the go. They’re freezer friendly, too!
Okay I’ve gotta go catch up on Westworld now. Are you watching?! SO GOOD. xo!
More healthy muffin recipes to try:
If you make this recipe, let me know by tagging #ambitiouskitchen on Instagram or leaving a comment below!
Chai-Spiced Healthy Apple Oatmeal Muffins
- 1 3/4 cups whole wheat pastry flour or white whole wheat flour
- 1/2 cup old-fashioned oats, plus more for sprinkling on top
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1 cup unsweetened applesauce
- 3 tablespoons melted and cooled coconut oil (or olive oil or melted butter)
- 1/4 cup pure maple syrup
- 1 egg, at room temperature
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 medium SweeTango Apple, peeled, cored and finely chopped (about 1 cup chopped apple)
- For the glaze:
- 2 tablespoons powdered sugar
- 2 tablespoons low fat cream cheese
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons unsweetened almond milk
- 1 vanilla bean,
- split in half and seeds removed
Preheat oven to 350 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with muffin liners. If you line with muffin liners, make sure to spray the inside of the liners with nonstick cooking spray as these are lowfat muffins and will stick if the liners are not greased.
In a large bowl, whisk together flour, oats, baking soda, salt and spices. Set aside.
In a separate large bowl, add applesauce, oil, maple syrup, egg, almond milk and vanilla; mix until well combined.
Add wet ingredients to dry ingredients and mix until just combined. Fold in the apple pieces.
Divide batter evenly, filling each muffin cup about 3/4 of the way full. Sprinkle a few oats on top of each muffin to add a little beauty. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached.
Transfer to a wire rack to cool for 5 minutes, then remove muffins and transfer to wire rack to cool completely.
Once muffins are cooled, make the glaze by mixing together the powdered sugar, cream cheese, vanilla, almond milk and vanilla bean. If necessary, add in a little bit more milk, you want it to be glaze-like consistency. Drizzle evenly over warm muffins! Makes 12 muffins total.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Sarah Fennel
This post is in partnership with SweeTango® apples, an apple I seriously adore! Thanks for supporting AK and the brands that help make this site possible! Be sure to check out SweeTango over on Facebook!