Preheat the oven to 375 degrees F (190 degrees C).
In a small sauce pan, combine the
Red Apple (1)
Water (1/2 cup)
. Bring to a boil, then cover and reduce heat to low. Cook for 5 minutes or until the apples are tender. Puree in a blender until smooth. Set 1/4 cup aside and allow to cool.
All-Purpose Flour (1 cup)
Baking Powder (1 tsp)
Baking Soda (3/4 tsp)
Salt (1/2 tsp)
Pumpkin Pie Spice (1/2 tsp)
Brown Sugar (3/4 cup)
together in a bowl and mix until incorporated.
In a separate bowl, add the
Low Fat Vanilla Yogurt (2/3 cup)
, cooled applesauce, and
. Mix until combined. Make a well in the center of the flour mix and add the wet ingredients.
Mix until nearly combined, then toss in the
. Fold until batter forms. Will be thick and lumpy.
Grease muffin pan and portion equally into each tin. Top with
Mini Chocolate Chips (1/2 cup)
if desired - you can mix into the batter for a more chocolate bite.
Bake 20-25 minutes or until a cake tester comes out clean. Drizzle with
Honey (to taste)