Delight your tastebuds with the wonderful flavors of autumn that abound in these Chunky Apple Cinnamon Muffins!
Chunky Apple Cinnamon Muffins
- 1 cup (120 g) white whole wheat flour
- 1 Tbsp. (8 g) arrowroot powder or cornstarch
- 1/2 tsp. (2 g) baking soda
- 1/4 tsp. (1.5 g) salt
- 1/2 tsp. (1 g) allspice (optional)
- 2 large eggs
- 1/2 cup (142 g) plain greek yogurt
- 1 tsp. (5 ml) vanilla extract
- 1/3 cup (67 g) cane sugar or lightly packed brown sugar
- 1/4 cup (60 ml) melted coconut oil
- 2 cups (200 g) peeled and chopped apple (we used Granny Smith, but you could use sweeter apples)
- 2–3 drops cinnamon or cassia essential oil
- 1–2 drops clove essential oil
- 1/2 cup (80 g) raisins (optional)
- 1/2 cup (50 g) chopped walnuts (optional)
Cinnamon Topping Ingredients:
- 3 Tbsp. (22.5 g) whole wheat flour
- 1/4 cup (40 g) old-fashioned oats
- 3 Tbsp. (37.5 g) coarse cane sugar or brown sugar (not packed)
- 2 Tbsp. (24 g) coconut oil, plus more if needed
- 1 toothpick cinnamon or cassia essential oil
- Preheat the oven to 350ºF. Grease a muffin tin.
- In a large bowl, mix the flour, arrowroot powder or cornstarch, baking soda, salt, and allspice until combined.
- In another bowl, mix together eggs, yogurt, vanilla extract, sugar, and essential oils until well combined.
- Melt coconut oil on the stove over low heat.
- While the coconut oil is melting, peel and finely chop the apples. Toss chopped apples in with the flour mixture. Stir to coat the apples with the flour mixture before they brown. This step helps with evenly dispersing the apples throughout the muffins.
- Pour wet ingredients and melted coconut oil into the flour/apple mixture. Add raisins and walnuts, if desired, and stir until just combined. Be careful not to overmix, or the muffins will turn out dense.
- Spoon the mixture into the muffin cavities, filling each one about 3/4 full.
- Cinnamon Topping: In another bowl, stir together the flour, oats, and coarse cane sugar or brown sugar. Add 2 Tbsp. (24 g) of coconut oil, and stir in a toothpick of cinnamon essential oil. Add a little more coconut oil if too dry or a little more flour or oats if too wet.
- Top each muffin with the cinnamon topping.
- Fill any empty cavities of the muffin tin with water to ensure even baking.
- Bake for 20–25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow muffins to cool for 5–10 minutes before eating.