Apple Pecan Muffins

Ok, these muffins aren't the epitome of awesomeness but they are pretty dang good for a healthy muffin. I originally made them for Parker to take to school for snack but because there were nuts on top he would have nothing to do with it ( when he stopped liking nuts I do not know). You can easily omit the pecans that go on top, but still put the brown sugar and cinnamon on top because it's the best part. These are great for when you're in a hurry. Do not put in muffin cups unless you plan on storing them in refridgerator, you'll lose half your muffin taking off the paper cup if you eat them warm, but they peel off easily once chilled. I think they taste best chilled. If you make them let me know if you liked or hated them, I'm interested to know.

Apple-pecan muffins
cooking spray
3/4 cup plus 2 TBL firmly packed dark brown sugar
1/4C chopped pecans
1/2 tsp ground cinnamon
1 C all purpose flour
1 C whole-grain pastry flour or whole -wheat flour (I used whole wheat flour)
1 tsp baking soda
1/2 tsp salt
1/4 C canola oil
2 large eggs
1 C natural unsweetened applesauce
1 tsp vanilla extract
3/4 C lowfat buttermilk
1 Golden delicious apple, cored, peeled, and cut into 1/4 inch pieces
*Preheat oven to 400. Coat a 12-cup muffin pan with cooking spray.
In a small bowl, mix together both flours, the baking soda, and salt.
In a large bowl, whisk the remaining 3/4 C brown sugar and the oil until combined. Add the eggs, one at a time,whisking well after each addition. Whisk in the applesauce and vanilla. Stir in the flour mixture in two batches, alternating with the buttermil, just until combined. Gently stir in the apple chunks. Pour the batter into the prepared muffin pan, filling each about two-thirds full, and sprinkle evenly with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a toothpick inserte in the center of one of the muffins comes out clean, about 20 min. Let cool on a wire rack for 15 min. Run knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.