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Bakery Style Healthy Apple Cinnamon Muffins

Victoria DeMelo
Make these wholesome and delicious Bakery Style Healthy Apple Cinnamon Muffins made with oat and whole wheat flour, perfect for a plant-based diet. This easy recipe features a sweet streusel topping and is a great way to enjoy a nutritious breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Large Muffins
Calories 260 kcal

Equipment

  • Large Muffin Tins

Ingredients
  

  • 2 Cups Oat Flour
  • ½ Cup Rolled Oats
  • ½ Cup Whole Wheat Flour
  • 2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Apple, grated
  • 1 Cup Apple, finely diced
  • 1 ½ Cups Plant Milk
  • ¼ Cup Coconut Oil, melted
  • ¼ Cup Unsweetened Apple Sauce
  • ½ Cup Pure Maple Syrup
  • ¼ Cup Coconut Sugar or Brown Sugar

Streusel Topping

  • ½ Cup Rolled Oats
  • ¼ Cup Whole Wheat Flour
  • 2 Tablespoons Coconut Oil, room temperature
  • ½ Teaspoon Ground Cinnamon
  • 3 Tablespoons Coconut Sugar or Brown Sugar

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease or line 12 large muffin cups with muffin liners.
  • In a small bowl, combine the streusel topping ingredients - 1/2 cup oats, 1/4 cup oat flour, 2 tablespoons coconut oil, 1/2 teaspoon cinnamon and 3 tablespoons of coconut sugar or brown sugar. Mix until it resembles coarse crumbs. Set aside.
    ½ Cup Rolled Oats, ¼ Cup Whole Wheat Flour, 2 Tablespoons Coconut Oil,, ½ Teaspoon Ground Cinnamon, 3 Tablespoons Coconut Sugar or Brown Sugar
  • In a large mixing bowl, whisk together the oat flour, rolled oats, whole wheat flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
    2 Cups Oat Flour, ½ Cup Rolled Oats, ½ Cup Whole Wheat Flour, 2 Teaspoons Ground Cinnamon, ½ Teaspoon Ground Nutmeg, 2 Teaspoons Baking Powder, ½ Teaspoon Baking Soda, ½ Teaspoon Salt
  • In a separate bowl, combine the vanilla extract, grated apple, cubed apple, plant-based milk, melted coconut oil, applesauce, maple syrup, and coconut sugar.
    1 Teaspoon Vanilla Extract, 1 Cup Apple,, 1 Cup Apple,, 1 ½ Cups Plant Milk, ¼ Cup Coconut Oil,, ¼ Cup Unsweetened Apple Sauce, ½ Cup Pure Maple Syrup, ¼ Cup Coconut Sugar or Brown Sugar
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
  • Divide the muffin batter evenly into the 12 large muffin cups, filling each one nearly to the top. Sprinkle the streusel topping evenly over the muffin batter in each cup.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the tops are golden brown.
  • Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. These muffins are best when served fresh but can be stored in an airtight container for a few days. Enjoy! :)

Video

Nutrition

Serving: 1MuffinCalories: 260kcalCarbohydrates: 44gProtein: 3gFat: 9gSaturated Fat: 6gSodium: 215mgPotassium: 220mgFiber: 5gSugar: 19gVitamin A: 19IUVitamin C: 4mgCalcium: 60mgIron: 1.6mg
Keyword breakfast, healthy dessert, muffins, plant based, vegan
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