Okay, let’s all admit to something… we’ve all had pie for breakfast at some point in our lives. You know like that day after Thanksgiving when you’re starting to feel the effects from all the sugar you had the night before? Obviously the perfect remedy for that would be to have more sugar :).
What about days though where you wake up and just want to have something that reminds you of the fall season. Since it’s not always easy finding a healthy recipe for this, I’ll save you the trouble. You can stop your search right here.
Because low and behold, you have found a recipe for healthy apple pie muffins. Complete with a streusel that completely makes you forget most apple pies are in a crust.
I found this recipe here. It’s definitely not a super sweet muffin, but it’s sweet enough. It’s best when microwaved for a few seconds. Then you’ve got some warm “apple pie” 😉
You are going to need
1. 3 cups whole wheat pastry flour
2. 2 tsp cinnamon
3. 1 tsp nutmeg
4. 1/2 tsp each cloves and ginger
5. 1 cup milk (I used coconut. Use whatever kind you have on hand)
6. 1/2 cup packed dark brown sugar
7. 1/4 cup plus 2 tbsp homemade greek style yogurt (or any yogurt)
8. 1/4 cup homemade apple butter (or applesauce)
9. 1/4 cup sugar
10. 2 eggs
11. 3 1/2 tsp baking powder
12. 1/2 tsp salt
13. 1/8 tsp baking soda
14. 2 very heaping cups of chopped, cored, and peeled apples
(for the topping:)
1. 1/4 cup dark brown sugar
2. 2 tbsp all purpose flour
3. 2 tbsp oats
4. 2 tsp cinnamon
5. 1 tsp nutmeg
6. 2 tbsp unsalted butter
Start by preheating your oven to 425F. Spray a 12 cup muffin pan with cooking spray.
Mix together your topping ingredients.
Make sure the butter is cold. Cut it into the mix with a pastry cutter until it resembles coarse crumbs
it should go from this
Mix the first four ingredients together in a bowl.
In a separate bowl, mix in the rest of your ingredients minus the apples (5-13). You’re really going to want to mix this until it’s foamy. That way it’ll incorporate more air into the mixture, making the result fluffier.
Make a well in the dry ingredients and carefully pour in your wet mixture.
Fold that in until JUST combined.
Then fold in your apples.
(I way overestimated 2 cups of apples…)
Scoop the batter into the cups. The batter should be more than full as these don’t bake out. They just rise.
Top with your streusel
Bake for 5 minutes at 425. Then lower your oven to 375 and bake for another 15 or so minutes. This technique helps the muffins to rise.
Allow to cool and enjoy!
How are you doing with the Fall Blogging Challenge? Has anyone come up with any recipes yet?