• 2 cups shredded peeled McIntosh apple (about 3/4 pound)
• 1 1/2 cups whole-wheat flour
• 1-cup quick-cooking oats
• 2/3 cups packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/2-teaspoon baking soda
• 1/2-teaspoon salt
• 1/2-teaspoon ground cinnamon
• 1/4-cup fat-free milk
• 2 tablespoons vegetable oil (I use canola)
• 1-teaspoon vanilla extract
• 1 (8-ounce) carton plain low-fat yogurt or Greek no fat
• 1 large egg
• Cooking spray

1. Place apple on paper towels; squeeze until barely moist.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through cinnamon) in a medium bowl; stir with a whisk.
3. Make a well in center of mixture. Combine milk, oil, vanilla, yogurt, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in apple.
4. Spoon batter into 12 muffin cups coated with cooking spray.
5. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

BANANA BREAD
Makes 1 loaf

• 1/2 cup (1 stick butter), at room temperature
• 1-cup sugar
• 2 large eggs
• 1 1/2 cups whole wheat flour – whole wheat pastry flour is really nice to use or (1 1/2 cups whole wheat, 1/2 cup ground flaxseed meal)
• 1-teaspoon baking soda
• 1-teaspoon salt
• 1 cup mashed very ripe bananas
• 1/2 cup no fat Greek yogurt (Fage brand/Trader Joe’s make their own)
• 1-teaspoon vanilla
• 1/2-cup raisins (optional)

1. Preheat oven to 350. Spray a 9-by-5-by-3-inch loaf pan with Pam; set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
3. In a medium bowl, whish together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, yogurt, and vanilla; mix to combine. Stir in raisins, and pour into prepared pan.
4. Bake until cake tester inserted into the center of the cake comes out clean, about 1 hour and 10 minutes. Let rest in pan for 10 minutes, and then turn out onto a rack to cool.

• 3 1/2 cup whole-wheat flour (2 1/2 c. whole wheat flour, 1/2 cup oat bran, 1/2 cup whole ground flaxseed meal)
• 2 teaspoons baking soda
• 1/2-teaspoon salt
• 1-teaspoon ground cinnamon
• 1-teaspoon ground nutmeg
• 3 cups sugar
• 1-cup canola oil
• 4 eggs
• 2/3-cup water
• 1 15oz can of pumpkin

1. In a large bowl, mix flour, baking soda, salt, cinnamon, and nutmeg.
2. In another large bowl, combine sugar and oil and mix well. Beat in the eggs.
3. Add the flour and water alternately. Stir in the pumpkin.
4. Divide the batter evenly among the two greased 9-inch-by-5-inch loaf pans.