I have noticed that my entire family seems crabby after eating a pancake or waffle breakfast. No one agrees- because we all love having pancakes and waffles on Sunday mornings. 🙂 When my daughter asked for muffins this weekend, I did a thorough search to find a minimally sweet variety.
These muffins have very little sugar, butter, or oil. Their moistness comes from applesauce and buttermilk- perfect. The sweetness in the topping gives them just enough indulgence.
This recipe was adapted from Martha Stewart Living. I modified the recipe to incorporate whole wheat flour and to bake on convection. They were best eaten warm from the oven.
Yield: Makes 12 standard muffins
For the Topping:
- 1/2 cup rolled oats
- 1/4 cup packed light-brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
For the Muffin Batter:
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon coarse salt
- 1/2 cup low-fat buttermilk
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 2 large egg whites, lightly beaten
- vegetable-oil cooking spray
To Make the Topping:
- In a medium bowl, combine oats, brown sugar, 2 T all-purpose flour, and melted butter. Stir until thoroughly combined; set aside.
To Make the Muffins:
- Heat the oven to 350 degrees, preferably on convection.
- Coat the muffin tins with cooking spray, and set aside.
- Combine flours, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl; whisk to combine.
- Place buttermilk in a 2 cup liquid measuring cup. Add the applesauce, vegetable oil, and egg whites; whisk to combine.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until well combined.
- Using a cookie scoop, place 3 tablespoons batter in each greased muffin tin.
- Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake.
- Bake until a cake tester comes out clean, about 15 minutes on convection.
- Cool in pan for 5 minutes before serving or cooling on a wire rack.