Have you felt “the change” yet?
It’s in the air. It’s still hot out, but something about the air is crisper, the evenings and mornings are cooler, and the smell is somehow different outside. Our calendars may still say summer, but even here in Texas, I’ve definitely felt the shift to fall.
What better way to celebrate the seasonal transition than with these AMAZING Whole Grain Apple Pie Muffins?
It was all I could do to hold off until September to post a fall recipe. I didn’t want to cause any resentment to anyone enjoying the last few days of summer, or anger this guy. But mark my words: fall recipes will abound on Bowl of Delicious starting now! And on my honor, I vow to not post a Christmas recipe until at least November.
Now. These muffins. First, let’s talk about how delicious they are. They are super moist and fluffy, packed with soft cooked apples and loaded with cinnamon, just like apple pie. They’re sweet, and made even sweeter by the crunchy brown sugar topping. The texture is awesome- kind of crumbly (use a napkin for these guys), super soft on the inside, and crispy on the outside. They’re similar to a coffee cake, actually.
Now, let’s talk about how healthy they are!
These muffins are made with 100% whole grains: half whole wheat flour, half old fashioned oats. They do have some refined sugar: 1/2 a cup of brown sugar in the batter, which is less than other muffin recipes, since I also added some pure maple syrup to add some sweetness without too much refined sugar. But I ask you: what is apple pie without sugar?! Other than the sugar, these muffins are made with 100% real, whole ingredients. So you don’t have to feel too guilty about eating one for breakfast.
Speaking of which- usually I wouldn’t tell you to eat just one muffin for breakfast. But these are SUPER filling. Between being packed with fresh apples and being 100% whole grain, you will feel totally satisfied eating one. I tried eating two yesterday because they were so delicious, but I couldn’t finish the second one. And if you know me at all, you’ll know that’s unusual! Another perk of the wonder that is whole grains: not only are they more nutritious and full of fiber, but they fill you up way faster, meaning you can limit your portions without crying into your empty plate wishing you had more.
The topping is a mixture of butter, brown sugar, whole wheat flour, oats, cinnamon, and maple syrup. It’s optional (and the muffins will certainly be healthier and still very delicious without it), but HIGHLY recommended. It’s super sweet, crunchy, and chewy. It takes these muffins from basic to extra special.
Another perk about this recipe: it will make your house smell AMAZING. So no need to break out your apple crisp or pumpkin spice candles yet!
A quick note about the apples: I diced mine a bit too large, which caused the muffins to crumble more than I’d like. I recommend finely dicing the apples. I also left the peels on since a) I hate peeling fruits and veggies, and b) there are a lot of nutrients in the peels! I used fuji apples, which are fairly sweet. If you want more of a tart flavor, use granny smith apples.
You probably need these fall muffin pan liners and a good quality muffin pan for these bad boys. Freeze the muffins to keep them fresh, and just pop in the microwave for 20-30 seconds for an easy breakfast.
Whole Grain Apple Pie Muffins
For the muffins:
- Preheat oven to 375 degrees and line or grease a 12-cup muffin pan.
- Mix the bugger, yogurt, egg, brown sugar, maple syrup, cinnamon, baking soda, baking powder, vanilla extract, and salt in a large mixing bowl on high speed until well blended.
- Stir in the oats and whole wheat flour until just combined (do not overmix!)
- Gently fold in the apples.
- Distribute batter evenly in prepared muffin pan cups.
- If you are adding the topping, mix all ingredients for it in a small bowl.
- Add a spoonful of the topping the center of each muffin, distributing evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.