I love a good muffin. Bran, blueberry, apple + cinnamon… Take your pick!
Actually… Let’s be honest. I love a good carb. My tastebuds are really not all that picky as to what variety of carb it is! The rest of me, however, tries to keep my carb consumption somewhat under control.
When I found this recipe for Apple and Cinnamon Muffins made with olive oil (I know what you’re thinking… EW! But oh, contrare… hang with me…) and limited amounts of sugar and flour, I knew I’d found something cool.
The first time I made these I wasn’t real sure how they’d turn out. Because of the olive oil, I was expecting them to taste really different. To my surprise, they were delicious!
The only thing I’d consider unhealthy in this recipe is the sugar. (Whole wheat flour, olive oil, and fresh apple are all good in my book.) Last time I tried to make muffins using stevia, it was a complete fail… So I haven’t tried using it with this recipe yet. I’ve been sticking to full calorie sugar, but using organic raw sugar instead of white granulated. It makes me feel better, anyway. 🙂
Last comment about these muffins: I love how it tells you to wait until you take these out of the oven first, then top with a little pinch of sugar at the end. It sticks to the top and makes them look much prettier!
For the original recipe, click here, muddle through some rough grammar and spelling and a butt ton of pictures, THEN you’ll find the actual recipe at the bottom! ENJOY!
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