A couple weeks ago, my CSA box had some little apples in it. Now apples are one of those fruits I can kind of take or leave—I think I ate way too many some years ago taking the “an apple a day” adage too seriously. But they are fairly good for baking, and I wasn’t about to let these go to waste.
Since I’m trying to be really healthy (and fit into a dress next weekend), desserts like pies, crisps, etc. were out. But I’d pinned this muffin recipe a while ago and decided it sounded sufficiently healthy.
My biggest complaint with muffins generally is that they’re usually kind of dry. Oh, sure, maybe they’re fine straight out of the oven. But once they cool they’re a surefire way to choking and getting the hiccups from not being able to swallow. BUT NOT THESE. Seriously, these are like magic moistness muffins.
I had a couple for breakfast all week, and they stayed just as moist and awesome. This might be my favorite muffin recipe ever.
Measure out all the dry ingredients in a bowl (except apples). You can actually see the healthiness in this bowl.
Stir until the dry ingredients are totally combined.
Next, the apples. Peel and core the apples. Normally I’m all for leaving fruit’s peel on, but in this case it would become tough in the muffins. Chop into little pieces (not chunks, quite small).
Add the apples to the bowl and then add the wet ingredients. I actually did this in the wrong order (it should have been wet ingredients, stir, then apples), but it doesn’t really make much difference.
Stir until just combined, don’t over-stir.
Spray your muffin tins with non-stick spray (or use paper cups if you want). Fill the muffin cups fairly close to the top.
Bake for 15-20 minutes, until they pass the toothpick test.
Let cool and serve warm or put in tupperware for 3-4 days. I noticed them starting to smell a little funky (almost ferment-y) after about four days, so maybe eat them before then. They were delicious, filling, and healthy! I think the next time I make them I’ll try substituting honey for the white sugar to make them even healthier.
Other muffins you’ll love:
- Clean-Eating Banana Muffins (gluten-free)
- Cheryl’s Morning Glory Muffins
- Double Chocolate Banana Muffins
- Persimmon Muffins with Lemon & Cardamom
Apple Cinnamon Oatmeal Muffins
- 1 1/2 cups of whole wheat flour
- 1/2 cup of rolled oats
- 1/3 cup of light-brown sugar, packed
- 1/3 cup of sugar
- Cinnamon to taste
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 2/3 cup of milk (or water)
- 1/2 cup of oil
- 2 eggs, lightly beaten
- 1 teaspoon of vanilla
- 1 1/2 to 2 cups of chopped apples
- Preheat oven to 400°F and grease a muffin pan.
- In a large bowl, stir together flour, oats, sugars, cinnamon, baking powder, and salt.
- Make a well in center of of the dry ingredients and add the milk, eggs, oil, and vanilla as well as the diced apples, stirring just until combined.
- Spoon the batter into your prepared muffin cups and bake for 15-20 minutes, or until a muffins pass the toothpick test.
- Allow muffins to cool on a wire rack for five minutes before removing from pan to continue cooling. Muffins can be stored for 3-4 days in an airtight container, and also can be frozen.
Original recipe here
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