In my quest for a yummy healthy apple coffee cake, this is my first attempt. It is based on a coffee cake recipe, but they really are not quite coffee cake texture. I think they came out well anyway, though.
Whole Grain Apple Muffins
Batter:
1 1/4 cups oat flour (or finely ground oats)
1 1/4 cups spelt flour or whole wheat flour
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1/3 cup + 1/6 cup agave nectar
2 eggs
1/2 cup plain unsweetened yogurt
1 cup unsweetened applesauce
1 tsp vanilla
1 cup chopped apple pieces
optional: 1/2 cup walnuts
Topping:
1 cup oats
1/3 cup agave nectar
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp canola oil
optional: walnut halves for garnish
Mix together the dry batter ingredients in one bowl, and the wet batter ingredients in another bowl. Add the wet to the dry and mix together. Fold in chopped apple and walnuts, if using. Mix together topping. Pour into muffin tins and put some topping on each muffin. Add walnut halves to each muffin if you like.
Bake at 325 for about 15-20 minutes or until golden brown.
My husband’s opinion of these muffins is “mmmmmmmm”. I particularly like the chopped apple, because it’s a bit less common to find in a muffin, but so tasty!
Adapted from King Arthur Flour Whole Grain Baking.
Thanks for trying this out! Cool. If I have time, I’ll have to do it as well and see how the differences work out. Agave nectar and cinnamon might just do the trick.
This is a great recipe! I substituted ghea that I made at home for the canola oil and decreased the nutmeg by half and omitted the walnuts. I may have also used a bit more apple sauce. I baked it for 22 minutes and it was nice and moist.