Peanut Butter Apple Muffins

These muffins were built for breakfast on a busy morning. Chunky peanut butter gives them protein and richness, applesauce replaces some of the fat and adds natural sweetness, and the combination of whole wheat flour, rolled oats, and wheat germ loads each muffin with fiber that actually keeps you full until lunch.

Chunky peanut butter is the right call here, not creamy. The little peanut bits add textural interest in a muffin that’s otherwise quite soft. If all you have is creamy, fold in 2 tablespoons of chopped peanuts at the end.

Watch the mixing on this one. The whole wheat flour develops gluten faster than white, so once the dry ingredients hit the wet, fold gently and stop as soon as the streaks disappear. Overmixed muffins go tough and rubbery.

Applesauce is the moisture insurance. Whole wheat baked goods can read dry without it, but the natural pectin in applesauce keeps these tender for two or three days at room temperature.

Pro Tips

• Use unsweetened applesauce so you control the sugar level. Sweetened versions throw the balance off.
• Fill muffin cups about ¾ full. Whole wheat batters don’t dome as dramatically as white flour batters.
• Cool in the tin for 5 minutes only, then transfer to a rack. Sitting too long makes the bottoms soggy.
• Freeze cooled muffins individually wrapped for up to 3 months. Microwave 30 seconds for a fast breakfast.

Variations

• Stir in ½ cup raisins or chopped dates for extra natural sweetness.
• Add 1 grated apple in addition to the applesauce for more fruit texture.
• Swap almond butter for the peanut butter and add a pinch of cinnamon.