Cinnamon Apple Crumb Muffins

• 分量: 12 muffins
• 調理時間: 10 mins
• 総時間: 32 mins

材料

FOR THE MUFFINS:

1 3/4 cup White Whole Wheat Flour

1 tsp Baking Soda

1/2 tsp Baking Powder

2 Tbsp Chia Seeds

1/4 tsp Salt

1/2 cup Coconut Oil (melted, but cooled to room temperature)

2/3 cup Sugar

1 tsp Vanilla

2 Eggs (at room temperature)

1/2 cup Unsweetened Almond Milk

1 1/2 cup Diced Apple Granny Smith or Pink Lady

1 cup Unsweetened Applesauce

1 cup Chopped Walnuts (Optional)

FOR THE CRUMBLE TOPPING:

2 Tbsp Sugar

2 Tbsp Brown Sugar

1/2 cup White Whole Wheat Flour

2 tsp Cinnamon

1/8 cup Coconut Oil Melted

手順

1. Preheat the oven to 350 degrees. Spray a muffin pan with nonstick spray or line it with cupcake liners. Set aside.

2. Whisk together the flour, baking powder, baking soda, salt, and chia seeds in a small bowl. Set dry ingredients aside.

3. Beat the sugar and melted coconut oil in a large bowl until smooth. Whisk in eggs, almond milk, and vanilla. Scrape down the sides of the bowl and stir in diced apple and apple sauce.

4. Add the dry ingredients to the wet and mix until all ingredients are incorporated. Add in chopped walnuts.

5. Spoon the batter evenly into each cup or liner, about 1/4 cup per muffin.

6. Make crumb topping: In a small mixing bowl, add granulated sugar, brown sugar, cinnamon, and flour. Whisk ingredients together. Using a fork, mix in melted coconut oil until the mixture is crumbly. Spoon crumb topping over each (unbaked) muffin and gently press it down so it sticks.

7. Bake for 20- 25 minutes or until the internal temperature is 200 degrees. Remove from oven & let rest 5-10 minutes.

メモ

• Storage: To keep your apple crumble muffins moist, store them in an airtight container in the refrigerator for up to 4 days.

• Freezing: For best results, wrap the muffins individually (in plastic wrap or foil) and place in a sealed freezer bag. Store in the freezer for up to three months.

• Equal parts butter can be substituted for the coconut oil in the base muffin recipe. If using butter instead of coconut oil for the crumble topping, you’ll want to use ¼ cup of melted butter. (When using coconut oil, you’ll only need 2 tablespoons.)

• Granny Smith or Pink Lady apples are especially perfect for these muffins, because they bring a tart taste to balance out the sweetness of the muffins.

• If you want to omit the apples, they will still have a good apple flavor from the applesauce (but they'll be a little smaller).

• Feel free to replace the walnuts with another type of nut, such as pecans, hazelnuts, macadamia nuts, or cashews.