There are so many reasons why I love fall, and crisp, juicy apples might just be one of my favorite reasons. We try really hard to eat what's in season (in summer at least - it's almost impossible to do that in the winter if we want to have anything fresh), and so we haven't had any apples all summer. We were waiting for Fred Meyers to get apples in from local, Northwest growers, since all the apples they've had so far this summer have been from New Zealand (at least that I've seen).
I was so happy last week when I walked into Freddie's and saw that they were finally there, piled high and gleaming in the bright, grocery store light. I packed a few bags of them home with me and started scheming about all the ways I could use them.
This week I decided that some hearty apple muffins would be just the thing for packing in Steve's lunches and enjoying with Riggs in the mornings with our yogurt. I was thinking diced apples, lots of oats, and a generous serving of cinnamon in every bite.
I couldn't find a recipe that matched the idea I had in my head, so I took bits and pieces from the recipes I did like to make my own. They turned out just how I'd hoped and we've been enjoying them as-is in the mornings and warmed up with a little vanilla ice cream in the evenings.
Apple Oatmeal Muffins
1/3 cup old fashioned oats
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 TBS butter, chilled and cut into pieces
3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup flax-meal
1 1/4 cup old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 firmly packed brown sugar (I make my own, using my friend Christine's recipe, here)
3/4 cup unsweetened applesauce
1/4 cup + 2 TBS coconut oil (any oil will work, we just prefer coconut oil)
3/4 cup diced apples (I left the peels on and you couldn't tell at all in the muffins)
Preheat oven to 375 degrees.
For Streusel topping: in a small bowl, combine dry ingredients. Using a pastry blender or two knives, cut butter in until mixture is crumbly. Set aside.
Line a 12-cup muffin pan with liners or coat with butter (using the empty butter wrapper works well) or non-stick spray. You could also use a mini-muffin pan, which is what I always do since it's easier for Riggs to eat them.
In a large bowl, combine dry ingredients. In a smaller bowl, lightly beat eggs, then add sugar and combine. Add the rest of the wet ingredients and stir until combined. Make a well in the dry mixture and add wet mixture and stir. Gently fold in the diced apples. Fill muffin cups 2/3 full and top generously with streusel topping.
Bake for about 16 minutes or until toothpick comes out clean. Enjoy!