I made some applesauce a couple of weeks ago because first of all its Fall!! It makes your house smell amazing. Secondly, my mom brought me some apples from her tree and they were going soft, so I needed to do something with them pronto. I just peeled, cored and chopped them up. I threw them in a large saucepan with a little brown sugar, two cinnamon sticks, a pitch of ginger and a splash of apple cider vinegar. I let them simmer and them blended them. The applesauce was really good. Its great on greek yogurt as a snack or by itself. I still have a pretty good amount left in my refrigerator so I decided to make some muffins for my on the go breakfast or post workout snacks. The recipe is below. Enjoy!!
To make the applesauce for this recipe, peel, core and chop 2 1/2 lb. variety of apples. (I have no idea what type of apples my mommy brought me). Add ¼-½ cup light brown sugar or 2 tbsp of agave nectar. (This is optional and depends on the sweetness of your apples). Add 2 cinnamon sticks, ½ tsp of ground ginger and 1 tbsp of apple cider vinegar. Place in a heavy saucepan with Bring to a boil, reduce the heat to a simmer and cook, partially covered, stirring occasionally, until very soft, 20 to 30 minutes. Remove from the heat. Bland apples using blender or immersion blender.
*Applesauce can be stored for up to 2 weeks in the refrigerator. Makes about 2 1/2 cups.
2 cups of soy flour
2 tbsp of tapioca flour
1 scoop/ serving of vanilla protein powder of your choice
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon, plus more for muffin tops
1 tsp. ground allspice
¼ tsp of ground ginger
1/3 cup of greek yogurt
3 tbsp of egg whites
1 heaping cup applesauce
Preheat an oven to 350°F. Place muffin liners into muffin tin
In a medium sized bowl, stir together the flours, protein powder, baking powder, baking soda, salt, cinnamon, allspice and ginger.
In another bowl or mixer, whisk together the yogurt, egg whites and applesauce until smooth. Make a well in the center of the flour mixture and stir in the applesauce mixture just until evenly moistened. The batter may seem dry at first, but it will loosen and smooth out as you beat the mixture.
Use standard ice cream scoop to place batter into the prepared muffin cups. Sprinkle additional cinnamon on top of muffins. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Serve warm or cold.
Devour and Enjoy!!
Makes 12 muffins.