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!

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, and swap the honey for maple syrup.