Are you looking for something that tastes perfect for fall that you can feel good about eating for breakfast? A tasty treat that won’t make you gain weight? Try these Whole Wheat Apple Cinnamon Muffins! They have a strudel topping that gives it a delicious crunchiness, while being made of mostly healthy ingredients. I have personally made several batches of these muffins since I discovered the recipe and can’t get enough of them.
This recipe makes 2 dozen muffins, half it if you’d like 1 dozen.
If you missed our last post, check out this recipe for a dutch apple pie.
In a large mixing bowl, mix together your dry ingredients – whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.
In a separate bowl, mix together your wet ingredients – olive oil, honey, yogurt, egg, and vanilla. This will look pretty nasty, but try to overlook that and just imagine the muffins coming out of the oven.
Stir the dry ingredients into the wet ingredients until just combined.
Peel, core, and dice two apples and fold them into the muffin mix.
Spoon your muffin mix into your muffin liners (about 2/3 full).
Prepare your topping in one of your mixing bowls. Mix whole wheat flour, brown sugar, cinnamon, and melted butter until you have a good topping texture.
Spoon the topping evenly onto each muffin (about 1 TBS per muffin). Put your muffin trays into the oven and bake for 17 minutes at 350°.
These muffins are delicious straight out of the oven and your house will be filled with an amazing apple cinnamon aroma.
Baking time: 17 minutes
Yield: 2 dozen muffins
-2 cup whole wheat flour
-1-1/2 tsp baking soda
-1 tsp baking powder
-2 tsp cinnamon
-1 tsp nutmeg
-1/2 tsp sea salt
-3/4 cup olive oil
-2/3 cup honey
-1/2 cup yogurt
-2 tsp vanilla extract
-2 apples – peeled, cored, diced
-2/3 cup whole wheat flour
-1 cup brown sugar
-4 teaspoons cinnamon
-4TBS melted butter
These muffins can be kept out at room temperature for up to a week. They warm up nicely in the microwave in about 17 seconds.
Next up: Homemade Calzones.