Yield: 12 muffins

Ingredients

Crumble Topping:

3 tbsp rolled oats

1 tbsp butter, melted

1 tsp brown sugar

1/2 tsp ground cinnamon

Muffins:

1 cup Rolled oats

1 cup whole wheat or all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 cup honey

1/3 cup melted coconut oil, (or neutral oil like grape-seed or vegetable oil)

3 eggs

1 tsp vanilla extract

1/3 cup brown sugar

2 cups shredded, unpeeled apples (about two large apples)

Instructions

  1. Make the crumble topping by combining oats, butter, brown sugar, and cinnamon in a small bowl. Set aside.
  2. Preheat oven to 350°F. Line a muffin tin with muffin cups.
  3. 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.
  4. 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.
  5. 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!

Notes

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, and swap the honey for maple syrup.