It’s been a minute since I’ve been able to post on here. Happy New Year. I hope the holidays treated you well. I was kept pretty busy with orders and getting on here just didn’t happen. And January has started off just as busy in the baking department. Not complaining at all. (We’re still home 24/7 so not much has changed there.) But there have been plenty of distractions. I hope you have found some fun things to keep busy at home too. I’m excited to share today’s recipe with you and have lot’s more in store for the days and months ahead. Here’s to a sweeter 2021.
If you follow along on Instagram, then you already know how I feel about these muffins and how having a batch of these in the kitchen really does make the week so much better. And in case you’re not on Insta, well, you probably get the point. These Healthy Apple Cinnamon Muffins with Walnut Streusel are so delicious. And what’s better than that? They’re made with whole wheat flour and are refined sugar-free, (minus a little brown sugar in the streusel topping. That part is optional, but so so good.)
These are another no mixer, no fuss recipe. My favorite kind. I like to start by making the streusel topping first so it can chill in the fridge while I put together the rest. For that, just a little flour, oats, brown sugar, cinnamon, chopped walnuts and melted butter gets combined and crumbled together then popped in the refrigerator to chill.
Then on to the muffin batter. To start, you make a quick flax egg (1 tbsp ground flax seeds mixed with 3 tbsps water,) and set it aside to thicken a bit. Then in a large bowl, combine the dry ingredients- whole wheat flour, oats, baking powder & baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, you’ll mix the wet ingredients together- maple syrup, grapeseed oil, applesauce, eggs, vanilla and Greek yogurt.
And once you have your wet and dry prepped, you can peel and finely chop one apple and peel and grate the other. I like to do this step last, just before mixing everything together, so the apples don’t have a chance to oxidize.
When your apples are ready, you’ll gently fold them into the dry ingredients. (Having the apples coated in the flour helps to keep them evenly dispersed in the muffin and not sink to the bottom.) Then, make a well in the center of the dry and add the wet and fold just until everything is combined. Then into the muffin cups they go, topped with a little of that fab streusel, then baked to delicious perfection.
I’m telling you. These were the perfect, healthy mid-morning pick-me-up we all needed. In fact the recipe is on repeat thanks to some Granny Smith’s recently gifted to us. And I can already tell it’s going to be a good week with these on the menu. The littles just can’t get enough. And after A LOT of indulging in the last month, it’s nice to give them some more of that good stuff I typically prefer in their weekly routines. And take a break from the more holiday-esque bakes for a bit. Just a bit. Don’t worry.
I really hope you’ll give these a try. I’m pretty certain you won’t be disappointed. And in fact, if you shared them, you may even fool someone into not realizing they are healthy at all. And as always, if you do, I’d so love to hear how it goes, either down in the comments below or tagged on Instagram.
Thanks so much for starting the new year off with a visit here. It’s always such a treat to have you.
Healthy Apple Cinnamon Muffins with Walnut Streusel
Ingredients
- 1 flax egg (1 tbsp ground flax seed + 3 tbsps water)
- 1 3/4 cups (210g) whole wheat flour
- 1/4 cup (25g) old-fashioned oats
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1 1/2 tsps ground cinnamon
- 3/4 tsp kosher salt
- 1/4 tsp ground ginger
- pinch fresh grated or ground nutmeg
- 1/3 cup grapeseed oil (or other neutral oil)
- 1/3 cup unsweetened apple sauce
- 1/4 cup maple syrup (honey is ok too)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup Greek Yogurt
- 1 medium apple, peeled & grated (do this last so they don't brown)
- 1 medium apple peeled & chopped (do this last so they don't brown)
For the Walnut Streusel:
- 1/3 cup (43g) all-purpose flour
- 1/4 cup (25g) old-fashioned oats
- 1/4 cup (50g) brown sugar
- 1 tsp ground cinnamon
- 3 tbsps (23g) finely chopped walnuts
- 1/4 cup (57g) butter, melted
Instructions
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Preheat oven to 400F/ 200C and line a 12-cup muffin tin with paper liners or spray well with non-stick spray.
For the Walnut Streusel
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Add all the streusel ingredients to a medium-sized bowl and combine with a fork or your fingers until crumbly. Set in the refrigerator.
For the muffins:
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Begin by making the flax egg. Combine 1 tbsp ground flax seeds with 3 tbsps of water in a small bowl and set aside for 5 minutes until thickened.
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In a large bowl, add the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and stir to combine. Set aside.
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In a medium bowl, add the oil, applesauce and maple syrup and stir to combine. Then whisk in the eggs and vanilla, followed by the yogurt. Whisk until smooth. Set aside.
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Add the grated and chopped apples to the dry ingredients and stir to combine.
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Make a well in the center of the dry ingredients and add the wet ingredients plus the flax egg. Fold the wet ingredients into the dry until just combined.
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Fill each muffin cup about 3/4 full, then spinkle the streusel topping evenly on the muffins.
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Bake for 10 minutes then turn the heat down to 350F/177C and continue to bake about 10 minutes longer until the muffins spring back to the touch or a toothpick inserted into the center comes out clean.
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Let cool in the muffin pan on a wire rack then enjoy!
Recipe Notes
*Muffins will keep in an airtight container at room temperature for 2 days or up to a week in the refrigerator. Alternately, you can freeze them in a freezer-safe container for up to 2 months and bring back to room temperature or re-heat as needed.
