Boy, that's a mouthful! A delicious one, too. These apple muffins taste like (but better than!) your favorite bakery muffin, but are so much healthier for you - they're packed with whole grains, heart-healthy coconut oil, large chunks of fresh apple, lots of spices and the most amazing crumble topping. 
Did I also mention they're jumbo? And who doesn't love a muffin the size of their face?
These muffins are tender and moist, with a just slightly crisp exterior and a luscious crispy, crumbly topping. They are perfect for grabbing on-the-go, with a quick cuppa for breakfast and for a cozy afternoon in.
They're an absolute cinch to throw together and even easier to eat!
FYI, these may or may not be the last recipe I post before another hectic term at university, so I hope you enjoy it. And a sorry in advance for possibly going MIA!
Ingredients:
Makes 6 or 8 pretty large muffins!
For the muffins:
2/3 cup whole wheat flour
1/2 cup plain flour
1/3 cup baby oats
1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 eggs
1/3 cup maple syrup
1/3 cup unrefined sugar
1/4 cup + 2 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 cup plain yogurt
1 cup chopped apples, preferably red + organic
For the topping:
1/3 cup baby oats
1/4 cup light brown sugar
1/6 cup unrefined sugar
1-2 tbsp coconut oil
Instructions:
Preheat the oven to 170 C. Line a muffin tin with 6 (if you're really going for jumbo!) or 8 (if you just looking for hearty muffins) muffin liners (or lightly brush with coconut oil) and set aside.
In a large bowl, whisk together the dry ingredients (excluding sugar): flours, oats, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate medium bowl, beat the eggs. Add the vanilla and sugar and beat again. Finally, add the yogurt, maple syrup and coconut oil and beat one last time.
Create a well in the dry ingredients and pour the wet ingredients in. Mix until just combined. Fold in the apple chunks and stir gently.
Spoon the muffin batter into the prepared muffin tin.
In a small bowl, roughly mix together the ingredients for the topping. Using a spoon (or your fingers!), sprinkle the topping mixture on top of each muffin. Don't be afraid to air on the side of extra topping - you won't regret it! That said, you may not end up using all of the topping mixture, so don't force it.
Bake the muffins for 15-20 minutes or until the muffins have risen, are golden brown, the crumble topping is crunchy and a toothpick inserted comes out clean.
Let the muffins cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
Enjoy!
Did I also mention they're jumbo? And who doesn't love a muffin the size of their face?
These muffins are tender and moist, with a just slightly crisp exterior and a luscious crispy, crumbly topping. They are perfect for grabbing on-the-go, with a quick cuppa for breakfast and for a cozy afternoon in.They're an absolute cinch to throw together and even easier to eat!
FYI, these may or may not be the last recipe I post before another hectic term at university, so I hope you enjoy it. And a sorry in advance for possibly going MIA!
Makes 6 or 8 pretty large muffins!
For the muffins:
2/3 cup whole wheat flour
1/2 cup plain flour
1/3 cup baby oats
1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 eggs
1/3 cup maple syrup
1/3 cup unrefined sugar
1/4 cup + 2 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 cup plain yogurt
1 cup chopped apples, preferably red + organic
For the topping:
1/3 cup baby oats
1/4 cup light brown sugar
1/6 cup unrefined sugar
1-2 tbsp coconut oil
Instructions:
Preheat the oven to 170 C. Line a muffin tin with 6 (if you're really going for jumbo!) or 8 (if you just looking for hearty muffins) muffin liners (or lightly brush with coconut oil) and set aside.
In a large bowl, whisk together the dry ingredients (excluding sugar): flours, oats, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate medium bowl, beat the eggs. Add the vanilla and sugar and beat again. Finally, add the yogurt, maple syrup and coconut oil and beat one last time.
Create a well in the dry ingredients and pour the wet ingredients in. Mix until just combined. Fold in the apple chunks and stir gently.
Spoon the muffin batter into the prepared muffin tin.
In a small bowl, roughly mix together the ingredients for the topping. Using a spoon (or your fingers!), sprinkle the topping mixture on top of each muffin. Don't be afraid to air on the side of extra topping - you won't regret it! That said, you may not end up using all of the topping mixture, so don't force it.
Bake the muffins for 15-20 minutes or until the muffins have risen, are golden brown, the crumble topping is crunchy and a toothpick inserted comes out clean.
Let the muffins cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
Enjoy!
