Whole Grain Apple Muffins

If you have a lot of apples leftover from your trip to the orchard, you should make these muffins.  If you don't have a lot of apples leftover (or you didn't even GO to the orchard) you should either:  a.  go to the orchard now or b.  use the apples you already have at home from the (gasp!) grocery store or c.  go to the (gasp!) grocery store and buy some apples.  Any way you slice it, you should make these muffins! 

Whole Grain Apple Muffins (adapted from skinnytaste.com)

1 c. (1 large) apple, peeled, cored and grated
3/4 t. cinnamon, divided
1 T. honey
1/2 t. lemon juice (the day I made these I used lime juice because I only had limes around and it worked fine!)
3/4 white whole wheat flour
3/4 wheat bran
1/4 c. almond meal or almond flour (essentially the same thing, almond meal is just more coarsely ground)
1 t. baking soda
1/8 t. ground nutmeg
1/4 t. salt
1 1/2 T. ground flaxseed
1 1/2 c. unsweetened applesauce
3/4 c. brown sugar, not packed
1 T. coconut oil (or canola oil)
2 large egg whites
2 t. vanilla extract
1 oz. granola (I used apple granola)

Preheat the oven to 350.  Line a muffin tin with liners and set aside.  

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

In a medium bowl combine the flour, wheat bran, almond meal, baking soda, nutmeg, salt, flaxseed and remaining 1/2 t. cinnamon and mix with a whisk to combine.  Set aside.

In a large bowl mix the applesauce, brown sugar, coconut oil, egg whites and vanilla extract and whisk to combine.  Add the flour mixture to the wet ingredients and stir until just combined.  Fold in the apples.  

Pour the batter into muffin tins and top each muffin with 1/2 t. granola then bake on the center rack for 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool and serve at room temperature.

12 muffins (157 calories each muffin) according to my calculator on loseit.com