Autumn Harvest Morning Muffin Recipe
As we head into autumn get in the mood with warm autumn harvest muffins to start your day and compliment your coffee or tea. This healthy honey oat apple muffin recipe is sure to please even the pickiest little ones, (just don’t tell the kids they’re healthy). You can make a double batch and freeze half of them so they last longer. Just pull a few out of the freezer the night before you intend to eat them and with a quick spin in the microwave or a minute in the toaster oven, your day will be off to a wonderfully warm and healthy start. Enjoy!
INGREDIENTS
1 ¼ cups whole wheat flour1
¼ cups old-fashioned oats plus
extra for sprinkling on top
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup unsweetened applesauce
¼ extra virgin olive oil
½ cup honey
1 large egg, lightly beaten
½ teaspoon vanilla extract
1 cup diced apples
turbinado (raw) sugar and nutmeg,
for sprinkling on top
INSTRUCTIONS
Preheat oven to 375 degrees. Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon In a medium bowl combine applesauce, olive oil, sugar, egg and vanilla extract. Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist. Fold in the chopped apples. Fill muffin cups ¾ full. Sprinkle raw sugar, oats, and a light dusting of nutmeg on top of the muffins. Bake for 14-16 minutes. Store in the refrigerator if you don’t intend to eat them within a day or two, or store in the freezer for longer-term storage.
