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In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
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By ifuentes02
on May 14, 2013
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These were absolutely delicious! I didn't have buttermilk so I used skim milk instead and they still came out moist. I love that they are healthy and easy to make. Thanks, Ellie!
By ashtwink2
Richmond, VA
on November 06, 2012
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These muffins were great. The recipe was easy to follow. I did make one substitution. I didn't have any buttermilk so I used 3/4 cup non-fat plain yogurt. The muffins were still extremely moist and delicious. I will definitely make these again.
By bannaboo
Elmira, NY
on October 08, 2012
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My husband and I love these muffins. They have a ton of flavor and I'd pick these over the calorie-laden muffins any day.
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