I have loved these apple cinnamon muffins forever, and making them a little bit healthier didn’t change the flavor at all. I know I talk a lot about how muffins are just breakfast cupcakes, but I felt like a granola mom giving these to my kids with their breakfast, and all the kids loved them!
One of the main problems with muffins when it comes to the health factor is the amount of oil. So, for today’s muffin I switched out the butter for butter flavored coconut oil from Barlean’s. I even used the coconut oil for the streusel topping, which was amazing! I also replaced the all purpose flour with whole wheat and I used coconut milk instead of regular milk, which means these muffins are also great if you have a dairy sensitivity.
I made these as muffins, but I also think these would make a perfect cake. Makes sure to let these cool for a little bit in the muffin tins because these are delicate and they can come apart if you pull them out too fast. The other option is to use cupcake liners, but I never use liners when I’m making muffins for the kids.
I can’t really adequately describe the flavor of these. There are big chunks of apples with a little bit of muffin. It’s almost like a baked fritter. The streusel topping is like the cherry on the (healthy) cake!
Apple Cinnamon Muffins
Ingredients
- 1/2 c. Barlean’s Butter Flavored Coconut Oil
- 1 1/4 c. sugar
- 1 tsp. vanilla
- 1/2 tsp. salt
- 2 eggs
- 1 3/4 c. whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 c. coconut milk
- 2 c. diced apple
- 1/4 c. brown sugar
- 1/2 tsp. cinnamon
- 3 Tbsp. whole wheat flour
- 2 Tbsp. Barlean’s Butter Flavored Coconut Oil
Instructions
- Cream together the 1/2 c. oil, 1 1/4 c sugar, vanilla and salt.
- Beat the eggs into the oil mixture.
- In a separate bowl combine the flour, baking powder and cinnamon.
- Add the flour mixture and the coconut milk alternating to the oil mixture.
- Fold the apples into the batter.
- Use a muffin scoop and fill the muffin tins halfway.
- Combine the brown sugar, cinnamon, 3 Tbsp flour and 2 Tbsp Coconut oil until the mixture resembles crumbs.
- Top the muffin batter in the tins with the streusel mixture.
- Bake in a 375º oven for 30 mins
