Thanksgiving is THIS week and you need to make these healthy fall spiced apple muffins for your guests either for breakfast or brunch. I love fall baking because of all the warm spices, flavors, and delicious apples that are in season! I’m so excited to share this healthy fall spiced apple muffin recipe with you because the flavors scream fall and the apples make these muffins PERFECT. They are soft, moist, cinnamony, and topped with the most delicious oat streusel. These are way healthier than a muffin you would buy at the store because it’s made with whole grains, little oil, and no refined sugars! Also, they are vegan too! I love using applesauce to help keep these muffins soft and moist without the crazy amounts of oil/butter in most muffin recipes. This muffin is full of flavor and I love getting a bite with apple in it. YUM!

Ingredients

Wet Ingredients

1/2 cup unsweetened almond milk (or non-dairy milk) + 1/2 Tbsp apple cider vinegar
1/3 cup unsweetened applesauce
1/4 cup pure maple syrup
1/3 cup coconut sugar (or brown sugar)
2 tbsps oil (ex: avocado oil, olive oil, melted & cooled coconut oil)
1 flax egg (1 Tbsp ground flax + 3 Tbsps water)
2 tsp vanilla extract

Dry Ingredients

1 3/4 cups + 2 Tbsp white whole wheat flour** (see notes)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon (yes, a tablespoon!)
1/2 tsp ground nutmeg
1/2 tsp cardamom
1/2 tsp ground ginger
1/2 tsp ground cloves
1 cup diced apples (I used one gala apple, skin on)

For the Crumble

1 1/2 tbsps coconut oil, melted & cooled
2 tbsps coconut sugar
2 tbsps white whole wheat flour
3 tbsps rolled oats
1/2 tsp ground cinnamon

Instructions

Preheat oven to 425 degrees F. Grease a muffin pan with oil.
In a glass measuring cup add 1/2 cup of milk + 1/2 Tbsp of apple cider vinegar, set aside for about 5 minutes.
Make flax egg by mixing the ground flax and water in a small bowl. Set aside and let it sit for 5 minutes.
In a small bowl make your crumble: add coconut oil, coconut sugar, flour, oats, and cinnamon. Stir with spoon and mix well until combined. Set aside.
In a medium bowl add all DRY ingredients EXCEPT the apples. Whisk together until evenly combined.
In a large bowl add applesauce, maple syrup, and coconut sugar. Whisk until evenly combined then add oil, flax egg, and vanilla. Whisk until evenly combined. Pour in milk mixture and gently stir to combine.
Add bowl of dry ingredients into large bowl of wet ingredients. Using large spatula, gently combine until all dry ingredients are almost incorporated, then fold in diced apples gently. Careful NOT to overmix. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins!
Evenly distribute batter into greased muffin pan, filling ¾ full. Sprinkle crumble mixture on top of batter in each cup, gently pressing slightly into batter.
Bake muffins at 425 F for 5 minutes, then reduce oven temperature to 350 F (do NOT open the oven) and continue baking for an additional 12-15 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10-15 minutes before gently removing. Transfer apple muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.
Enjoy!
**You can also use half whole wheat flour and half all-purpose flour, OR all whole wheat pastry flour.
(Recipe adapted from the Fit Mitten Kitchen)

Servings: 12 muffins

Author: valeria.chao

Healthy Fall Spiced Apple Muffins