Are you craving a breakfast that's both incredibly tasty and nutritious? Look no further! These Healthy Apple Crumb Muffins are about to revolutionize your morning routine. Packed with wholesome ingredients like whole wheat flour, fresh apples, and heart-healthy coconut oil, these muffins prove that healthy eating can be absolutely irresistible. Imagine biting into a warm, moist muffin with chunks of sweet apple and a delightful crumbly topping - all without the guilt of traditional sugar-laden breakfast treats!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Baking
Serves: 12 muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 egg
- 1 cup diced apples
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine whole wheat flour, oats, brown sugar, baking powder, cinnamon, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, mix unsweetened applesauce, melted coconut oil, and egg. Whisk until well combined and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Stop mixing when just combined, with a few small lumps remaining.
- Carefully fold in the diced apples, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Create a quick crumb topping by mixing 2 tablespoons of flour, 2 tablespoons of oats, 1 tablespoon of brown sugar, and 1 tablespoon of melted coconut oil. Sprinkle over the muffin tops before baking.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use room temperature ingredients to ensure better mixing and a more consistent texture.
- Don't overmix the batter - a few small lumps are actually desirable for tender muffins.
- For extra moisture, choose ripe, sweet apples like Fuji or Honeycrisp.
- Check doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Let muffins cool slightly in the tin to prevent them from falling apart when removing.
- For added nutrition, you can substitute some of the flour with ground flaxseed or add chopped nuts to the crumb topping.
- These muffins freeze beautifully - wrap individually and store for up to 3 months for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 20mg
