Whole-Grain Apple Crumb Muffins

For the topping

2 tablespoons packed light brown sugar

º cup finely chopped pecans

2 tablespoons whole-wheat pastry flour

1 tablespoon canola oil

½ teaspoon ground cinnamon

For the muffins

2 cups whole-wheat pastry flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¾ cup packed light brown sugar

¼ cup canola oil

2 large eggs

¾ cup unsweetened plain applesauce

1 teaspoon vanilla extract

¾ cup low-fat buttermilk

1 medium Golden Delicious apple, cored and cut into ¼-inch chunks

Whisk together the brown sugar, pecans, whole-wheat pastry flour, oil and cinnamon in a bowl and set aside.

Preheat the oven to 400 degrees. Grease a 12-well muffin pan with cooking oil spray.

Whisk together the whole-wheat pastry flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl.

Whisk together the brown sugar, oil and eggs in a large bowl until well combined, then whisk in the applesauce and vanilla extract. Stir in the flour mixture in two additions, alternating with the buttermilk, until just combined. Gently stir in the apple chunks.

Divide the batter evenly among the wells of the muffin pan, then sprinkle with the topping mixture. (If you have batter left over, cover it and bake a second batch.) Bake for 18 to 20 minutes, until a toothpick or bamboo skewer inserted in the center of a muffin comes out clean.

Transfer the muffin pan to a wire rack to cool for 15 minutes, then run a round-edged knife around the muffins to loosen them and unmold. Cool them completely on the rack before serving or storing.

Makes 12 to 15 muffins

Nutrition | Per serving (based on 15): 190 calories, 3 g protein, 28 g carbohydrates, 7 g fat, 1 g saturated fat, 25 mg cholesterol, 200 mg sodium, 2 g dietary fiber, 14 g sugar

Ellie Krieger