When you go grocery shopping, do you ever stock up on tons of fruits, then realize later in the week that there is absolutely no way you are going to be able to eat it all before it starts rotting? Unless I'm careful about what I'm purchasing, this happens nearly every week. Before I go to the store, I make a menu, write down my grocery list needed for the meals, then I generally put "fruit" at the bottom of the list so I can pick and choose once I'm there, depending on prices.
However, once I get there, I see sale prices. It all looks so juicy and delicious that, before I know it, I have enough fruit to not only feed my husband and me, but probably all of my 10 siblings, too! I know you're probably thinking "Just put some back!", but I don't usually realize it's way too much until I'm at home putting everything away. Fruit is sneaky like that.
Don't worry, I really try not to let it go to waste. Our freezer is packed with cleaned, chopped fruit: very handy when throwing together a smoothie or some blueberry muffins! Apples, however, are trickier for me. If any type of fruit gets wasted in our home, it's generally the apples.
These babies were created so I didn't have to feel the guilt in my chest as I chucked a half dozen braeburns. If you're not looking for a way to use up your fruit like I was, go buy some apples just for this recipe. You won't regret it. They are pretty tasty.
Don't worry too much about the type of apples you use, any kind will do!
(I think I had a mixture of braeburn and gala.)
Makes about 32-36 muffins.
4 c. apples, peeled, cored, and diced small
4 tsp. flour
1 tsp. cinnamon
2 c. all-purpose flour
2 c. whole wheat pastry flour
3 tsp. baking powder
1 tsp. salt
4 tsp. cinnamon
1/2 c. butter, softened
1/2 c. coconut oil
2 c. cane sugar
2 chia eggs*
4 tsp. vanilla extract
1 c. unsweetened almond milk
Preheat oven to 350 degrees.
For the apples, combine the flour and cinnamon and toss with the apples. Set aside.
In a medium bowl, combine the flours, baking powder, salt, and cinnamon. Set this aside, too.
In a large bowl, beat the sugar with the butter and coconut oil until creamy.
Add the eggs, one at a time.
Beat in the chia eggs and vanilla.
Begin adding the flour mixture and the almond milk, alternating between the two, just until combined.
Fill lined muffin tins about 3/4 full with the batter. (I filled 24 muffin liners, then poured the remaining batter in a greased loaf pan.)
Now, it's time to mix the crumb topping. I melted 1/2 cup of butter in a small bowl, then mixed in a couple teaspoons cinnamon, about 1/4 cup sugar, about 1/2 cup flour, and about a 1/2 cup oatmeal. If it's still too wet, add more flour or oatmeal until it resembles a coarse crumble topping.
Sprinkle over the muffins and bake for about 30 minutes, or until toothpick inserted in center comes out clean.
Remove from pans and let rest on a cooling rack.
*For each chia egg you want to mix 1 tablespoon chia seeds with 3 tablespoons water and set aside for 5-10 minutes or until gelled. (So for this recipe, you will be using 2 Tbsp. chia seeds & 6 Tbsp. water.)
A warm, apple-cinnamon muffin fresh out of the oven and a hot cup of coffee in the morning sounds like a pretty perfect breakfast to me. :)