There’s muffin wrong with an oaty, warm apple muffin topped with a brown sugar cinnamon crumble for breakfast. Or second breakfast, or lunch, or after school snack, or post-dinner-pre-dessert palate cleanser. Fresh apples, rolled oats, whole wheat flour, and coconut oil make this fall treat a little healthy, very tasty, and perfect fuel for a day of leaf-peeping.
Makes 12 Cinnamon Apple Muffins
- 3 Tbs Imperfect Foods Rolled Oats
- 1 Tbs butter, melted
- 1 tsp brown sugar
- 1⁄2 tsp Imperfect Foods Ground Cinnamon
- 1 c Imperfect Foods Rolled Oats
- 1 c whole wheat or all-purpose flour
- 1⁄2 tsp baking powder
- 1⁄2 tsp baking soda
- 1 tsp salt
- 1 tsp Imperfect Foods Ground Cinnamon
- 1⁄4 c honey
- 1⁄3 c melted refined coconut oil (or any neutral oil like grapeseed oil or vegetable oil)
- 3 eggs
- 1 tsp vanilla extract
- 1⁄3 c brown sugar
- 2 c shredded, unpeeled apples (about two large)
- Make the crumble topping by combining oats, butter, brown sugar, and cinnamon in a small bowl. Set aside.
- Preheat the oven to 350 degrees F. Line a muffin tin with muffin cups.
- Put oats in a food processor and pulse into a flour-like consistency. Combine oat flour, wheat flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Mix together honey, oil, eggs and vanilla in a medium bowl. Add sugar and stir until combined. Add apples; stir until well combined. Add in flour mixture and stir until just combined.
- Divide batter into 12 muffin cups and sprinkle tops with crumble. Bake for 20-25 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes and enjoy it!
Recipe Notes and Variations
- These cinnamon apple muffins can easily be made vegan. Just replace the eggs with “flax eggs,” change out the butter for coconut oil or a good vegan butter like Miyoko’s, and swap the honey for maple syrup.
- Have leftover apples and a desire to keep baking? Try this Apple Puffed Pancake, these Apple Cheesecake Bars, or a Caramel Apple Galette.