|Jumbo Apple Pie Muffins|
Does anyone know exactly why a big ole' muffin is so satisfying? Because it really is, and I know I'm not alone in feeling that way!
If I had to wager a guess, it's the combination of fabulous CARBS + a cakey consistency + the idea that it's 'healthier' than cake. I also personally love having something that I can nibble on while enjoying a latte during a work session. Each bite is a boost of sustenance to look forward to when I come up for air from editing or writing!
But back to the 'healthy' thing: most muffins are pretty much as indulgent as actual cake, and even 'regular'-sized muffins are bigger than a cupcake. So if you're at a bakery and you really WANT the muffin over a slice of cake, go for it. But if that cake is calling your name, it's pretty much going to digest the same as that muffin...get it and savor it!
Unless, of course, you're enjoying muffins like these, which have a few tweaks/substitutions that make them less of a sugar bomb than traditional muffins. For these cozy, Fall-infused Jumbo Apple Pie Muffins, I sub blanched almond flour for part of the all-purpose flour, and I use monkfruit and coconut sugar as the sweeteners. Monkfruit is completely sugar-free and zero-calorie, so it has a much lower glycemic impact, and it substitutes 1:1 for white sugar flavor-wise (source). Coconut is less acidic and contains minerals, vitamins and antioxidants, unlike refined white sugar (source). I also go for avocado oil instead of the vegetable oils that some store-bought muffins contain. Vegetable oils, such as sunflower, safflower, soybean and corn oil, are high in omega-6 fatty acids, and can promote oxidative stress and low-grade inflammation (source).
Just as importantly, these muffins are DIVINE. Full of gooey caramelized apples, they have just the right amount of spice with a tender crumb. And speaking of crumb, the muffins are lovely with or without the crumble topping, so play around with what you prefer.
In terms of serving, you can certainly enjoy these Apple Pie Muffins straight-up, as if you just selected them from behind the counter at your favorite bakery or coffee shop. I love to slice these muffins in half, add a little butter to each and broil them till the edges are crispy and butter is melted. I've also smeared them with almond and peanut butter. You really can't go wrong, so get baking and bring on Autumn!
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