This recipe for apple-oatmeal muffins is great for a quick breakfast. I also pack them in lunch boxes instead of cookies. Thanks to the apples, they become even more moist the next day.
Ingredients
- 0.33 cups tightly packed brown sugar
- 2 tablespoons all-purpose flour
- 0.5 teaspoons ground cinnamon
- 1.5 tablespoons butter , cut into small pieces
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
-
2
Combine brown sugar, all-purpose flour, and 1/2 teaspoon cinnamon in a small bowl; press in butter using the back of a spoon or your fingers until crumbly. Set topping aside.
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3
Toss apples with lemon juice in a large bowl. Stir in white sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Fold in oats.
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4
Combine whole wheat flour, baking powder, 2 teaspoons cinnamon, baking soda, nutmeg, and salt in a small bowl; gently fold into apple-buttermilk mixture until just combined. Divide batter among the prepared muffin cups; top with crumb topping.
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5
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts
Per serving
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