Apparently my healthiest recipes lately are all for breakfast. Which makes sense, I suppose, since normally for breakfast I just eat a granola bar. This year I’m trying to eat less packaged foods and make more from scratch, so hopefully I’ll keep coming up with great breakfasts. Admittedly, I didn’t come up with this one on my own. It comes, like the Pumpkin Pie Oatmeal, from Two Healthy Kitchens, a favorite blog of mine. These muffins are very apple-y (is that a word?), very healthy, and were a huge hit at my yoga class. At least, after class was finally over and everyone could find out what smelled so good!
Start by preheating your oven to 400°F. Line your muffin pans with foil liners. I got 20 muffins out of this, your amount may vary.
Next, combine dry ingredients in a large bowl and whisk until evenly mixed.
In a medium bowl, combine wet ingredients and whisk until thoroughly combined.
In a third bowl, mix together the cobbler topping, cutting in the applesauce and butter with fingers or a pastry blender until evenly combined.
Mix the wet and the dry ingredients, stirring until just combined. Be careful not to overmix. Add shredded apples to the batter and stir briefly to mix evenly.
Spoon batter into muffin tins, filling each about 3/4 full.
Divide cobbler topping evenly, spooning about 1 heaping tablespoon over each muffin.
Bake 15-18 minutes, until a toothpick comes out clean.
Cool in the pan for about 5 minutes to give the muffins time to set and become cool enough to handle. Remove to a wire rack to cool completely.
- DRY INGREDIENTS:
- 1 cup whole wheat flour
- 1 cup unbleached, all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- WET INGREDIENTS:
- 2 eggs, lightly beaten
- ½ cup packed dark brown sugar
- ½ cup unsweetened apple sauce
- ¼ cup apple juice (or apple cider)
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
- COBBLER TOPPING:
- ⅔ cup quick oats
- ½ cup chopped walnuts
- ⅓ cup packed dark brown sugar
- 1½ – 2 tablespoons unsweetened apple sauce
- 1 tablespoon butter
- 1 teaspoon cinnamon
- ADDITIONAL INGREDIENTS:
- 1½ cups peeled, shredded Pink Lady apples or other sweet-tart apples (from 1-2 apples)
- 1½ cups peeled, shredded Granny Smith apples (from 1-2 apples)
- Preheat oven to 400°F and line muffin pans with 18 foil liners. You may need less, you may need more, so keep the liners out.
- In a large bowl, combine all dry ingredients and whisk to mix evenly.
- In a medium bowl, combine wet ingredients and whisk thoroughly.
- In a second medium bowl, combine cobbler toppings, cutting the applesauce and butter in (using your fingers or a pastry blender) until evenly mixed.
- Mix the wet ingredients with the dry, stirring just until evenly combined, being careful not to overmix. Stir in the shredded apple and stir again briefly to combine.
- Spoon the batter into muffin tins, filling each ¾ full.
- Divide the cobbler topping evenly between all muffins, using about 1 heaping tablespoon each.
- Bake for 15-18 minutes, until a toothpick inserted into the middle comes out clean.
- Remove from oven and let cool 5 minutes before trying to remove muffins, to give them time to set. Finish cooling on a wire rack.