Sometimes we all need a healthy energy boost to keep us going. These energy bites are so delicious that even your kids will love them! This snack is simple and fun, but also really healthy so that you can feel good about eating it.
Delight your tastebuds with the wonderful flavors of autumn that abound in these Chunky Apple Cinnamon Muffins!
[recipe title=”Chunky Apple Cinnamon Muffins” servings=”9–10″ time=”15–20 minutes active; 20–25 minutes inactive” difficulty=”Moderate”]
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.
Apple butter is certainly a treat at this time of year! Apple butter, essentially, is a spiced applesauce that is cooked down until it is thick. It’s great as a spread on bread, french toast, pancakes, or crackers, as a glaze on pork or chicken, as a topping for vanilla ice cream, and combined with brie, cottage cheese, vanilla yogurt, or oatmeal. The possibilities are endless!