Apples, spice and everything nice… or something like that, at least. As the weather gets cooler and the days get shorter, we all definitely needs some things to boost our energy and mood when the going gets tough. With an abundance of apples in season, there couldn’t be a better time for these warming spiced apple crumble muffins. Chock full of apples, cinnamon, nutmeg, whole wheat flour, and with minimal added sugar and fat, these muffins are the perfect pick-me-up. The oat crumble topping takes them to the next level and their jumbo size, well, that was my choice! Go make ’em.
Time: 40 minutes
When to eat it: Anytime, really (breakfast, when the elevensies hit, mid-afternoon, or even post-dinner)
Perks: Portable, easy, full of fruit and fiber
Makes: 6 jumbo-sized muffins
Sh*t You Need:
For the muffins:
2/3 cup whole wheat flour
1/2 cup all purpose flour
1/3 cup quick-cook oats (feel free to use rolled oats if you like a lot of texture and bite!)
1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
2 eggs
1/4 cup unrefined sugar
1/3 cup pure maple syrup
1/4 cup + 2 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 cup plain yogurt
1 cup chopped apples, preferably red and organic
For the topping:
1/3 cup baby oats
1/4 cup light brown sugar
3 Tbsp unrefined sugar
1-2 Tbsp coconut oil
The recipe:
1.) Preheat the oven to 350°F. 2.) Line a muffin tin with 6 muffin liners (or lightly brush with coconut oil) and set aside. 3.) In a large bowl, whisk together the flours, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. 4.) In a separate medium bowl, beat the eggs. Add the vanilla and sugar and beat again. Finally, add the yogurt, maple syrup, and coconut oil and beat one last time. 5.) Create a well in the dry ingredients and pour the wet ingredients in. Mix until just combined. Fold in the apple chunks gently. 6.) Divide the muffin batter evenly among the prepared muffin cups. 7.) In a small bowl, roughly mix together the ingredients for the topping. Using a spoon (or your fingers!), sprinkle the topping mixture on top of each muffin. Don't be afraid to err on the side of extra topping - you won't regret it! That said, you may not end up using all of the topping, so don't sweat it. 8.) Bake muffins for 18-20 minutes or until they have risen, are golden brown, the crumble topping is crunchy, and a toothpick inserted into the centers comes out clean. 9.) Let the muffins cool in the tin for 5-10 minutes. Then, transfer to a wire rack and let cool completely (or not). Eat and enjoy!
