Healthy Apple-Walnut Muffins

Back to school time means needing to have a lot of grab-and-go snacks around in addition to needing a lot of snacks for the lunch box.

My little one started first grade last week and since her lunch is so early, she is coming home so hungry! I'm sure some of that has to do with the fact that she's too excited and distracted at lunch to eat. I see how long it takes her to eat dinner most nights - I can only imagine the level of craziness, noise and distraction in a cafeteria with 100 other 6 year olds.

I try to pack lunches and snacks that are healthy and filling, low in sugar, and easy to eat. Muffins make the perfect snack for all of those reasons.

These muffins were inspired by carrot muffins that I made several months ago. They start with whole wheat flour and don't use any sugar - pure maple syrup provides some sweetness. Since apple season is starting, I was inspired to create a fall muffin with grated apples. Walnuts and raisins provide some other textures and flavors.

These are very simple, straight forward muffins to make (this is coming from someone who doesn't enjoy baking all that much so you know they have to be easy!). I was able to make 12 full sized-muffins and 8 mini-muffins with the ingredients below.

I had one of these this morning at work and it held me over for a long time. I think I will be making these several times this fall - the perfect mid morning snack, lunch snack, or afternoon pick me up!

Healthy Apple-Walnut Muffins Adapted from: Healthy Carrot Muffins with Raisins Ingredients

• 1 3/4 c whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 2 cups peeled and grated apples (note - don't grate your apples until you are ready to add them to the mixture as they will turn brown)
• 1/2 c roughly chopped walnuts
• 1/2 c raisins tossed in 1 tsp whole wheat flour (Optional)
• 1/3 c extra-virgin olive oil
• 1/2 c pure maple syrup
• 2 eggs, at room temperature
• 1 c vanilla fat-free Greek yogurt
• 1 tsp vanilla extract
• 1 tsp sugar for sprinkling on top (optional)

Directions

• Preheat oven to 425 degrees Fahrenheit. Line muffin tins with papers 
• In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Add the grated apples, chopped walnuts, and floured raisins and stir to combine.
• In a medium bowl combine the oil and maple syrup, beating together with a whisk. Add the eggs and beat well, and then add the yogurt and vanilla and mix well. 
• Pour the wet ingredients into the dry ingredients and mix with a big spoon until just combined (a few lumps are ok). 
• Divide the batter evenly between the muffin cups and sprinkle the tops of the muffins with a pinch of sugar. 
• Bake for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tins on a cooling rack to cool. Once completely cooled, store covered for 2 days or in the fridge for up to 4 days. 

On the Menu

I started a new type of post last week - On the Menu.  I shared my menu for the week and a tip for meal planning - be flexible. I had to take my own advice last week. After shopping for a week of fresh meat and ingredients, my daughter got sick and it all went out the window.  I immediately froze the chicken and short ribs, used the fresh veggies and herbs for different dishes later in the week, and ended up making my weekend meals at the end of the week. You always have to be ready to adjust because, well, that's life! This week I have some carry over meals from last week, as well as a few new things. Here's what's cooking this week -  Sat/Sun during the blizzard: Guinness Beef Stew and No-Knead Crusty Bread Monday: French Onion Braised Chicken and sauteed baby greens Tuesday: Chicken Pot Pie Pasta Wednesday: Guinness Pulled Pork and Cole Slaw Thursday: Leftovers made into nachos Friday: Cheesesteak Stuffed Peppers Soup for the Week - a new recipe, Italian Orzo and Spinach with Fire Roasted Tomatoes Have a great week!! 

On the Menu

I'm going to start a new series of posts this year - On the Menu. I'll share with you my meal plans for the week, along with a few tips on meal planning with each post.

I start my meal plan by writing out the days of the week and making notes about our schedule. If my husband has a dinner meeting one night I know I only need to plan a meal for 2 or eat leftovers. When my daughter has her weekly dance class on Wednesday night I know that we will have leftovers or my husband will cook if he is home. I like being able to look at my week and pick which days I'll make big meals that will give us leftovers for those busy nights when dinner may have to happen later.

This week I was able to plan for a full week with everyone being home. I know that may change, so the plan has to be flexible. But for now here is what I have - 

• Friday, 1/15 - Chicken Stir Fry over brown rice


• Saturday, 1/16 - Roasted Chicken and Vegetable Tostadas; I'll have mine over salad. Inspired by this Grilled Chicken Tostada recipe. 


• Sunday, 1/17 - Short Ribs Braised in Tomato Sauce over pasta; green salads


• Soup for the week: Escarole and White Bean (new recipe!)


• Monday, 1/18 - Leftovers


• Tuesday, 1/19 - French Onion Braised Chicken; roasted vegetable, probably asparagus


• Wednesday, 1/20 - Pork Medallions of some sort. My husband will be cooking, so he will probably choose these in a Dijon-chive sauce or these Korean pork medallions. 


• Thursday, 1/21 - Cheesesteak Stuffed Green Peppers, a new recipe based on my Philly Cheesesteaks; zucchini fries on the side

I hope you all have a great weekend! If you have a meal plan for the week or even the next few days, please feel free to share it!