Gingerbread Apple Crumble Muffins

Breakfast

There are some days, okay a lot of days, when I don’t feel like cooking breakfast. I wake up about 40 minutes before I have to hustle out the door. That means I have to put on my makeup, find underwear and make myself something that is nourishing and filling. Nine times out of ten, I scramble eggs and serve it up with a side of avocado. It’s simple enough that I still have about 5 minutes to grab my keys and run out to my car. But it’s also not the most exciting, let’s be honest.

In my quest to find a breakfast that would hit all my marks, I looked toward the lonely muffin. Muffins are looked down upon because a lot of people think they are just sugar bombs, which they are. We have somehow gotten cupcakes and muffins confused in the United States. That didn’t stop me though from trying to healthify this common treat. Say hello to Gingerbread Apple Crumble Muffins.

Like always, I skipped the refined sugar and reached for coconut sugar which has a lower glycemic index so your blood sugar won’t skyrocket. On top of that, I added tangy whole milk greek yogurt and whole wheat pastry flour for a dense yet light crumb. These Gingerbread Apple Crumble Muffins are wholesome at their finest. Best enjoyed with a cup of steaming tea or a tall glass of milk. Enjoy!

Gingerbread Apple Crumble Muffins

Cook

Total

Yield 6 muffins

Ingredients

1 1/2 cups whole wheat pastry flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

2/3 cup whole milk Greek yogurt

1/2 cup coconut sugar

1 egg

1/2 cup molasses

1/4 cup non-dairy milk

1/3 cup coconut oil, melted

1/4 cup milk

1 teaspoon vanilla extract

1 apple, cored and chopped

Instructions

Pre-heat oven to 350 degrees F. Spray a 6 cup muffin pan with nonstick spray. Set aside.

  1. Sift together the whole wheat pastry flour, baking powder, and spices in a bowl. Take a handful of the dry ingredients and toss them with the chopped apples. Set aside. 
  2. In another bowl, whisk together yogurt, coconut sugar, 1 egg, molasses, milk and vanilla extract. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until combined. 
  3. Fold in the apples. Divide the mixture evenly between the prepared muffins cups. 
  4. Bake the muffins until a toothpick inserted in the middle comes out clean, about 15 - 20 minutes. 

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