Streussel-Topped Apple-Buttermilk Muffins

Ingredients:

• 2 cups whole wheat pastry flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 3/4 cup fat-free buttermilk
• 1/3 cup unsweetened applesauce
• 3 tbsp. pure maple syrup
• 2 egg whites
• 1/2 cup + 2 tbsp. packed brown sugar
• 3 tbsp. canola oil
• 1 large Granny Smith apple, peeled, cored and chopped
• 3 tbsp. old-fashioned oats
• 2 tbsp. chopped walnuts

Makes 12 Muffins

1. Preheat the oven to 400 F. Line 12-cup muffin pan with paper liners.
2. Whisk together flour, baking powder, baking soda, salt and  1 1/2 teaspoons of cinnamon in a large bowl. Whisk together buttermilk, applesauce, maple syrup, egg whites, 1/2 cup brown sugar, and 2 tablespoons oil in a medium bowl. Add to flour mixture and stir until just flour mixture is just moistened. Fold in apple. Spoon batter into prepared muffin cups.
3. Combine remaining 1/2 teaspoon cinnamon, 2 tablespoons brown sugar, and remaining 1 tablespoon oil in a small bowl. Add oats and walnuts; mix with fingers until evenly moistened. Sprinkle oat mixture over batter, pressing lightly to adhere. Bake until toothpick inserted in centers comes out clean, about 20 minutes. Cool in pan on rack 10 minutes. Remove muffins from pan and cool completely on rack.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These muffins are absolutely delicious and are full of flavor. They're chewy, moist and perfect for weekend baking and anytime you need a quick snack during the week. If you make these muffins on a Sunday and you have some leftover, freeze the rest of them and take one out during the week if you need a quick bite to eat. They will fill you up right away. Also, I highly recommend adding a 1/2 teaspoon of nutmeg and a teaspoon of almond extract because nutmeg goes very well with cinnamon and the almond extract will add a little more nutty flavor to the muffins.