Apple Cinnamon Oat Muffins
The perfect blend of apples and cinnamon baked into a healthier low-oil, reduced sugar muffin.
Servings: 12 muffins
Ingredients
Muffins
- 1 Gala or Fuji apple finely diced
- 1 c unsweetened vanilla almond milk
- ½ c unsweetened applesauce
- 1 egg
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ¾ c rolled oats
- ¾ c unbleached all-purpose flour
- ½ c whole wheat flour
- ¼ c + 2 Tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Crumble Topping
- 1 ½ Tbsp unbleached all-purpose flour
- 1 Tbsp almond meal
- 1 Tbsp coconut sugar
- ½ tsp cinnamon
- water as needed
Instructions
- Preheat the oven to 375°F. Line a muffin pan with muffin tins.
- Mix dry ingredients together in a large mixing bowl.
- Whisk wet ingredients together in a medium mixing bowl. Pour into dry ingredients and combine. Fold in apples.
- Mix dry crumble topping ingredients together in a small bowl and add water 1tsp at a time until clumps begin to form. I prefer large clumps for the topping, but if you prefer a light dusting do not add any water.
- Spoon batter into muffin tins until the tins are nearly full. Top with a spoonful of crumble topping. Bake for approximately 18 to 22 minutes, or until toothpick comes out clean and muffins are light golden-brown.
- Let cool on baking rack to prevent muffins from cooking further and drying out. Enjoy!