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Healthy Cinnamon Apple Muffins

Course Breakfast
Prep Time 20 minutes
Cook Time 17 minutes
Servings 9 muffins

Ingredients

MUFFIN BASE

  • 1 cup (125 grams) whole spelt, whole wheat flour, all-purpose flour or for a gluten-free version, use 1 cup (138 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice, optional
  • 1 large (50 grams, out of shell) egg
  • 1/3 cup (106 grams) honey
  • 1/4 cup + 2 tablespoons (90 ml) olive oil* or another neutral-tasting oil (if you want to use coconut oil, use refined for no coconut taste)
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) plain yogurt or buttermilk (use dairy-free yogurt or homemade dairy-free buttermilk** for a dairy-free version)
  • 1 cup (120 grams) diced apple, preferably from baking apples like Granny Smiths (I needed one medium / large apple and diced chunks about 1/4" in size)

WHEAT STREUSEL

  • 1/3 cup (45 grams) whole spelt, whole wheat flour or all-purpose flour
  • 1/2 cup (100 grams) brown sugar or coconut sugar
  • 2 tablespoons (28 grams) melted unsalted butter
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt

GLUTEN-FREE STREUSEL

  • 1/2 cup (69 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour
  • 7 tablespoons (88 grams) brown sugar or coconut sugar
  • 3 tablespoons + 1 teaspoon (47 grams) melted coconut oil
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt

Instructions

  • Mix the streusel ingredients in a small bowl until well combined. ***
  • Preheat the oven to 350°F / 175°C. Line a muffin tin with 9 muffin liners.
  • In a medium bowl, whisk together the dry ingredients (flour through salt).
  • In another bowl, mix the wet ingredients (egg through yogurt).
  • Add the flour mix to the wet mix. It just needs to be combined, so be careful not to overmix.
  • Then fold in the apples, being careful not to overmix.
  • Fill the liners with the batter, filling them about 2/3 full.
  • Divide the streusel between the muffins. If you like being exact, that's 20 grams per muffin for the wheat version and 23 grams for the GF version. It's a little more than a tablespoon.
  • Bake for about 15 – 17 minutes or until a toothpick comes out clean. I needed 15 for the wheat version and 17 minutes for the GF version. But all ovens vary so have an eye on them.
  • Let the muffins cool for 5 minutes and then turn out onto a wire rack to cool.
  • When the muffins are completely cooled, place them in an airtight container and store at room temperature for up to 4 days. Anything past that, store in the refrigerator.

Notes

Please read the post for more tips and answers to the most common questions!

* If you want to make the gluten-free version and eat them straight from the oven and have no olive oil taste, you'll likely want to use a lighter olive oil and not extra-virgin. See post for more notes on olive oil type. 
** To make dairy-free buttermilk, add 3/4 teaspoon of lemon juice, white vinegar or apple cider vinegar to a 1/4-cup measuring cup. Fill with dairy-free milk and let sit for 5 minutes.
*** If you don’t want to make the streusel, add some cinnamon sugar (1 tablespoon raw sugar or granulated sugar + 1 teaspoon cinnamon) to the top of the muffins. It adds a wonderful crust and a little extra sweetness.