Whew! I’m finally back Chicago after a crazy couple of days in Minneapolis with Lee and Katie. I think I’ve mentioned a few times that I’m working on an exciting new project for the Perspiration Series! Don’t worry, we’ll be permitting you to in on all the details shortly but basically it will be the very best HEALTH System EVER.
This post is in partnership with SweeTango® apples
My apple cravings started backup in August when my mom was visiting; we treasured noshing on SweeTango® apples after our longer 12 mile bicycle rides across the lakeshore. I had been obsessed with raspberries all summer season, but the tastes were starting to fade; a crispy, juicy apple sounded both refreshing and delicious.
For recent years, my favorite apple has been the SweeTango® They’re sweet, incredibly crunchy, wonderful for baking and one of the best afternoon snacks.
Usually I warm-up just a little honey almond butter to pair with my apple slices. And when you intend to try something brand-new, sprinkle of sea salt together with your apple slices to contrast the sweet tastes. SO SO SO SO GOOD.
Another snack I know of course you like? Muffins! I made a decision to bake a batch of healthy apple muffins made with whole wheat pastry flour, maple syrup, applesauce chai spices (cinnamon, cardamom, cloves and ginger!) and refreshing apple chunks! The chai spices can make your house smell insanely great, you know one of those smells you want to container up and maintain permanently and ever.
To top it all off, a light cream mozzarella cheese vanilla bean glaze. Both adults and kiddos will like them.
My personal favorite way to take pleasure from these muffins is warm with a little almond or peanut butter. Enjoy as a treat or an instant breakfast on the go. They’re freezer friendly, too!
Okay I’ve gotta move catch up on Westworld now. Are you currently watching?! SO GOOD. xo!
5.0 from 4 reviews
Calories from fat: 157.5
Body fat: 4.9g
Prep time:
10 mins
Cook time:
25 mins
Total time:
35 mins
Ingredients
1 3/4 cups whole wheat pastry flour or white whole wheat flour
1/2 cup old-fashioned oats, plus much more for sprinkling at the top
1 teaspoon baking soda
1 cup unsweetened applesauce
3 tablespoons melted and cooled coconut oil (or essential olive oil or melted butter)
1/4 cup 100 % pure maple syrup
1 egg, at room temperature
¼ cup almond milk
1 teaspoon vanilla extract
1 medium SweeTango Apple, peeled, cored and finely chopped (about 1 cup chopped apple)
For the glaze:
1/2 teaspoon vanilla extract
1 vanilla bean,
Instructions
Preheat oven to 350 levels F. Grease 12 cup muffin tin with non-stick cooking squirt or range with muffin liners. If you series with muffin liners, be sure to aerosol the inside of the liners with nonstick cooking squirt as they are lowfat muffins and will stick if the liners aren’t greased.
In a big bowl, whisk jointly flour, oats, baking soda, sodium and spices. Reserve.
In a separate large bowl, add applesauce, oil, maple syrup, egg, almond milk and vanilla; blend until well mixed. Add wet elements to dry substances and combine until just mixed. Fold in the apple items. Divide batter evenly, filling up each muffin cup about 3/4 of the way full. Sprinkle several oats on top of each muffin to add just a little beauty. Bake for 23-28 moments or until tester comes out clean or with just a few crumbs attached. Transfer to some wire rack to great for 5 minutes, then remove muffins and transfer to cable rack to great completely.
Once muffins are cooled, help to make the glaze by combining jointly the powdered sugar, cream mozzarella cheese, vanilla, almond milk and vanilla bean. If required, add in a little bit more dairy, you want it to be glaze-like consistency. Drizzle equally over warm muffins! Makes 12 muffins total.
Formula by: Monique Volz // Ambitious Kitchen Photography by: Sarah Fennel

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Chocolate cranberry cookiesLast week I actually ran about 15 mls, which really isn’t very much but I have already been only working out every other time (if that), therefore i felt pretty proud of myself. The MapMyRun app on my mobile phone has me addicted to timing my operates and competing with myself. I’ve also become Tony to perform beside me several times. Even though he’s a professional athlete, the person hates to perform. I don’t get it.
Last week I returned from a 4 mile run (in 32 mins!); I made the decision that a little evening baking was in order and wished to treat myself to something cozy. There were giant Honeycrisp apples within the refrigerator so initially I was set on making a pie, but thought about how I didn’t really need to make the dough so I opted to look the apple sharp route.
Man I really like a good juicy apple sharp having a crunchy topping. Who wouldn’t? Men move crazy over it so if you’re trying to up the cooking skills, this is actually the perfect recipe to begin with.
This healthier maple pecan apple crisp version isn’t as buttery or sweet as my brown butter apple crisp , but dang it’s really really good. You’ll only be using 1/4 cup of maple syrup and just a little brownish sugar for the sugary, crunchy topping. I really like the topping because not merely does it include oats, but you get nuttiness from both pecans and whole wheat grains.
If you’re gluten free, simply sub a gluten free all purpose flour for your wheat and you’re in tip-top form. Wait, did I just state that? Ugh.
Oh oh oh! Also keep in mind the bourbon right here. The bourbon isn’t required but oh my does it provide it an excellent flavor. If you don’t have any, you can use whiskey, spiced rum as well as vanilla extract as an alternative. Get crazy.
Lightened up Maple-Pecan Apple Crisp
Ingredients
1/2 cup rolled oats
1/4 cup chopped pecans
1/4 cup chilly butter or vegan butter stick, cut into little cubes
5 medium Honeycrisp, Braeburn or Granny Smith apples, peeled, cored and thinly sliced
1/4 cup natural maple syrup
1 teaspoon cinnamon
Instructions
Preheat oven to 350 levels F. Generously grease an 8×8 baking pan with nonstick cooking spray.
To make the topping: Combine the flour, oats, dark brown sugars, cinnamon and pecans in a large bowl until well-combined. Add the bits of butter and make use of the hands to squeeze and combine until the mixture turns into crumbly and resembles moist sand. (On the other hand, you can lower in the butter using a pastry cutter, or place all the topping ingredients in a food processor chip and pulse until just blended. The best method is by using my hands, as I really believe you get the very best crumbly topping that way.)
Once finished, place topping in the fridge and begin making the apple filling up.
To help make the filling up: Place apples, maple syrup cinnamon and bourbon in a big bowl and toss to combine.
Have a heaping 1/4 glass of the topping mixture and toss with the apple mixture. Place the apple blend in prepared pan and sprinkle consistently with topping.
Bake the sharp on a cooking sheet (in the event the filling up bubbles over!) for 45-55 minutes, or until topping is normally golden dark brown and filling is usually bubbling. Remove from oven and cool 10 minutes on cable rack. Serve warm with zero fat vanilla ice cream. Makes 9 portions.
Feel free to make use of walnuts or almonds instead of pecans.
To make this gluten totally free, use GF oats and a regular all of the purpose flour. To create it vegan, sub a buttery vegan stick for the butter.
Formula by: Monique Volz // Ambitious Kitchen Picture taking by: Sarah Fennel // Broma Bakery

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