Healthy Apple Crisp Muffins
Loaded with apples, warm spices and crunchy oat topping, these Healthy Apple Crisp Muffins will be your new favorite fall breakfast! These muffins taste similar to apple crisp, but without all the extra sugar and butter. So you can definitely enjoy more than one!
Equipment
- 12 count muffin pan
Ingredients
Muffin Ingredients
- 2 cups whole wheat flour
- 1/2 cup brown sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs
- 2 cups unsweetened applesauce
- 2 cups chopped apples
Crisp Topping Ingredients
- 1/4 cup old-fashioned oats
- 1/4 cup chopped walnuts or pecans
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tbsp canola or vegetable oil
Instructions
- Preheat your oven to 350 degrees fahrenheit and grease 18 muffin molds with cooking spray or line with cupcake liners.
- In a large bowl, whisk together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, cloves, nutmeg and ginger.
- To the dry ingredients, add the eggs and applesauce. Stir until just combined before folding in the chopped apples. Set the bowl aside.
- For the crisp topping, in a small bowl, stir together the oats, nuts, brown sugar, cinnamon and oil.
- Divide the muffin batter between the prepared muffin cups and sprinkle with the topping. Bake for 18-20 minutes or until a toothpick inserted into a muffin comes out clean. Allow to cool before serving.
Notes
*If you have another muffin tin, grease that one too because this recipe makes 18 muffins. However, if you only have one pan, simply bake the batter in batches.
*Store leftover muffins in an airtight container in the fridge for up to 3 days. After 3 days, place muffins in the freezer and freeze for up to 3 months. Thaw in the microwave or overnight in the fridge before eating.