Apple Cinnamon Muffins with Oat Streusel Topping
Since making these cozy fall-flavored Apple Cinnamon Muffins with Oat Streusel Topping, I’ve come to the conclusion… it’s time for a new oven. And if the hubby’s reading, yes, that’s right- I said it… a new oven!
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The truth is, my oven’s not really cutting it and that’s pretty much a food blogger (and a mother’s) worst nightmare. How in the heck am I supposed to bake up more of these incredibly tasty Apple Cinnamon Muffins? Brad, Landen and I ate them up so fast, it’s a little embarrassing. 🙂
Sweet and crunchy on the tops, moist and bursting with warm fall flavors on the inside these healthier streusel apple muffins have become a breakfast staple in the Lee household. Oh and that smell! Your tastebuds will be begging for a bite when the scent of apples and cinnamon permeate every corner of your home.
Apple Cinnamon Muffins with Oat Streusel Topping
Ingredients
- 1 1/2 cups flour, all-purpose, whole wheat, whole grain spelt will all work. I used whole grain spelt.
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1/4 cup maple syrup, honey would work
- 2 tablespoons coconut oil, melted
- 1 cup unsweetened applesauce
- 1 1/2 cups diced apple, about 1 medium apple*
For the oat streusel topping:
- 1 cup oats
- 1 tablespoon flour, any type works
- 1/4 cup brown sugar or coconut sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon melted coconut oil
Instructions
- Preheat oven to 375 degrees F. Line muffin pans with paper liners or coat with cooking spray. Set aside.
- In a large bowl, whisk together flour, cinnamon, baking powder and salt.
- Create a well with flour and add eggs, maple syrup, coconut oil and applesauce. Stir until flour disappears. Do not over stir. Gently fold in the diced apples. Set aside.
- In a small bowl, combine oats, flour, sugar, and cinnamon. Mix in coconut oil.
- Fill 12 muffin cups evenly and almost full. Sprinkle each muffin with oat streusel topping. Slightly press streusel into batter. Bake for about 20 minutes or until a toothpick stuck in the middle comes out clean. Let cool for 5 minutes. Enjoy!
Notes
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