A Sugarless Snack—Seriously
Almost every day I get asked the same question from readers, friends and family—those with kids under 10 (before kids learn to toast their own bagel) are looking for new and easy snack idea without nuts, salt, preservatives or too much sugar. A tall order, to be sure—especially if you’re looking for it on the supermarket shelves. So if you have a few minutes and the right ingredients, I would recommend trying out these delicious muffins I found in Theresa Albert’s new book Ace Your Health. I’m not much of a baker myself, but this Apple Spice Muffin recipe looked so easy, yummy and healthy, I thought they were worth putting on an apron for.
Apple Spice Muffins
You’ll Need
- 2½ cups whole wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp Allspice
- ½ tsp nutmeg
- 2 tsp cinnamon
- 1 large pear or apple
- 12 oz can unsweetened pineapple or apple juice concentrate
- ¾ cup unsweetened applesauce
- 1 Tbsp vanilla
- 3 eggs
Prep and Cook
- Preheat oven to 375°F.
- Line a muffin tin with papers.
- Combine all dry ingredients in a mixing bowl and mix well. Grate pear or apple into bowl and toss to coat.
- Combine thawed pineapple concentrate, unsweetened applesauce, vanilla and eggs in a separate bowl.
- Pour into the dry ingredients and stir well.
- Fill tins to heaping and bake for 18–25 minutes.
- Muffins freeze well for up to 6 weeks if tightly wrapped and are great for breakfast topped with almond butter.
Try for yourself and let me know what you think. I can’t keep them in the house.
