Apple crisp is one of may favorite desserts. I love the sweet, spiced apples paired with a crunchy topping. I found a low-fat, low-calorie muffin that brought these flavors together in a healthy little package.
The Happy Herbivore (Lindsay Nixon) has two cookbooks that feature low-fat, plant-based recipes. I’m particularly fond of her baked goods. I’ve made her pumpkin muffins, her apple fritter cups, and now the apple crisp muffins. I have to say, the apple crisp muffins are now my favorite dessert/snack. At 124 calories and .5 gram of fat, these are a treat you don’t have to feel guilty about. I did add a sprinkle of chopped pecans to the top for an extra crunch. This ups the calorie content by about 10-12 calories per muffin. You can leave them off, use walnuts for an omega-3 boost, or sprinkle a few oats as she recommends.
She uses apple sauce in many of her recipes to cut out the fat and uses whole wheat pastry flour instead of all-purpose flour for a whole-grains benefit. If you don’t bake a lot or use whole wheat pastry flour often, either buy a smaller quantity or store the flour in the freezer or refrigerator. Whole wheat will go rancid faster than the more processed all-purpose flour. If you have a Vitamix or other high speed blender, you can even grind your own flour by buying soft wheat berries. That way you get super fresh flour and only grind what you need.
Lindsay shares many recipes online, which is a great way to try some out before buying her cookbooks. If you are trying to eat healthier and eat plant-based, I highly recommend her books, Happy Herbivore and Everyday Happy Herbivore.
I made these recently replacing part of the whole wheat pastry flour with dehydrated almond pulp. Wow! They are more dense but the taste is through the roof – so, moist and flavorful.