A bakery style muffin made healthier with whole wheat flour. As an extra bonus, they are dairy free and low in refined sugar! These muffins are studded with fresh bits of apple and topped with a crispy crunchy streusel, the perfect breakfast treat for the beginning of fall.
My baby girl is almost one. I can’t believe it has been almost one year! One year since my 13 hour long labor. One year since the nurses who assisted in my delivery handed me a teeny, tiny six pound two ounce baby girl.
When they gave her to me she wasn’t crying, it was more of a soft whimper, and she nuzzled right up in my chest. Right away I felt like she needed me.
But what I didn’t know then was just how much I needed her. It’s honestly been one of the most difficult years of my life. I’ve struggled, a lot. But she’s been right here for me the whole time; my own little ray of sunshine.
That once tiny little baby has grown into a very independent little toddler. She walks like a champ and is constantly trying to run (but her little legs just can’t move as fast as the upper half of her body wants to go). She loves her big brother, and pat-a-cake. She gives sweet little hugs and kisses. Occasionally after a diaper change, she will say “taynt-doo” (thank you). She’s got just enough hair to pull up into a pony tail that stands straight up on top of her head.
She eats anything, and everything. Her favorite food is mac and cheese (she really is my daughter)! And she really loved these apple streusel muffins.
And for good reason! These muffins taste like they came straight from a bakery. They’re perfect in my book; studded with tiny apple pieces, loaded with cinnamon, and topped with a crunchy streusel. They are made with 100% whole wheat flour and the refined sugar has been reduced to a minimum (they’re partially sweetened with honey).
I used a gala apple, and I think they are perfect for these muffins, but you could use any apple that you like to use for baking.
P.S. I am sure this isn’t the last you’ll be hearing of my sweet baby girl. I really love my family. They are my life! I love being a food blogger too, but I am first and foremost a wife and mother, which is why you’ll probably read a lot about my family on this blog.
- For the streusel:
- 3 tbsp whole wheat pastry flour
- 2 tbsp light brown sugar, packed
- 1 tablespoon coconut oil, melted
- For the muffins:
- 1 1/4 cup whole wheat pastry flour
- 1 3/4 tsp cinnamon, divided
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup small diced apples, heaping
- 1 tsp granulated sugar
- 1/4 cup honey
- 2 tbsp light brown sugar, packed
- 1/2 tsp vanilla
- 1/3 cup unsweetened applesauce
- 1 egg
- 1/4 cup coconut oil, melted
- Melt the coconut oil in a small bowl, and stir in the brown sugar and whole wheat pastry flour into it until it is combined and it resembles coarse crumbs. Set aside.*
- Preheat the oven to 350˚F. Place six muffin liners in a standard size muffin tin.
- Whisk together the whole wheat pastry flour, 1 1/2 tsp of the cinnamon, baking powder, baking soda, and salt together in a medium mixing bowl. Make a well in the middle of the dry ingredients. Set aside.
- In a small bowl, toss the apples in the 1 tsp granulated sugar and the remaining 1/4 teaspoon of cinnamon. Set aside.
- Whisk the honey, brown sugar, vanilla, applesauce, egg, and melted coconut oil together in a small bowl.
- Pour the wet ingredients into the well of the dry ingredients. Stir together with a wooden spoon or rubber spatula just until the batter comes together. Gently fold the apples into the mixture without over mixing.
- Divide the muffin mixture evenly between the six muffin liners. Sprinkle each muffin with an equal amount of streusel. Gently press the streusel into the batter.
- Bake for 22-25 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
- Let cool three minutes in muffin pan before removing to a cooling rack. Serve warm.