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Healthy Apple Cinnamon Muffins with Walnut Streusel

Prep Time 25 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Amanda - A Treat Life

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

  1. 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

  1. 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:

  1. 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.

  2. In a large bowl, add the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and stir to combine. Set aside.

  3. 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.

  4. Add the grated and chopped apples to the dry ingredients and stir to combine.

  5. 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.

  6. Fill each muffin cup about 3/4 full, then spinkle the streusel topping evenly on the muffins.

  7. 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.

  8. 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.