Healthy Apple, Oat And Pecan Muffins
I promise, you’ll love how easy to make theseHealthy apple, oat and pecan muffins are.
Fall is officially here and I decided to celebrate and make some apple muffins. They are great to enjoy with coffee in the morning, for an afternoon snack or to be eaten on the go.
I changed my original recipe a bit, to make them a little healthier.
Not to mention, but you can probably guess that while baking the muffins, my house smelled amazing!
These muffins contain whole grain oat flour, pecans, are loaded with chunks of fresh apples and the best part is the crunchy and flavorful oat-pecan streusel topping!
Although I really wanted to test this recipe using oat and whole wheat flour only, I did not do so. I made a safe bet and used 1 1/3 cups of white all purpose flour and 3/4 cup of whole wheat oat flour. This oat flour contains a generous amount of fiber and also brought some extra earthy flavor to these delicious muffins.
Just a reminder – you can make your own oat flour by putting dry oats to your blender and using the pulse setting to chop them into fine flour.
To be honest, I’ve made these muffins in the past with white flour only and it works perfect! Adding roughly chopped pecans in this recipe, creates great texture, because with the soft apples, we do need some crunch inside them. You can use walnuts instead, but I really like the apple-pecan combo.
Using canola oil made my apple muffins very soft, fluffy and moist. Olive oil or melted coconut oil will be a great substitute.
You can use apples of any kind, but I used my favorite Granny Smith apples, which are not extremely sweet and pair well with this crunchy and sweet oat-pecan streusel topping. The oat-pecan combination is definitely a winner and they taste so much better after baking!
No paper muffin liners used here, I just think they look prettier this way!
And you can still see the apples inside.
Healthy Apple, Oat And Pecan Muffins
- 2 medium eggs
- 1 cup sugar
- 1 cup plain Greek yogurt
- 1/2 tsp baking soda
- 1/2 cup canola oil — (extra virgin, vegetable or coconut oil can be substituted 1:1)
- 2 cups peeled and diced apples — (I used Granny Smith, around 3 medium apples)
- 1/2 cup chopped pecans
- 1 1/4 cup all purpose flour
- 3/4 cup whole wheat oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
Oat-Pecan Streusel Topping:
- 4 oz (50 gr) cold butter
- 1/3 cup rolled oats
- 1/3 cup flour
- 4 tbsp sugar
- 4 tbsp chopped pecans
Prepare streusel topping: In a bowl combine butter, sugar and flour and crumble until you get coarse breadcrumbs. You can use your fingers or a fork. Add rolled oats and pecans. Keep refrigerated until you need to use it.
Preheat oven to 425 F (220 C). Line a muffin tin with paper liners or spray with cooking spray. I use Misto.
Beat eggs, sugar and oil until well blended.
Combine yogurt and baking soda and add to mixture. Mix until combined.
In a bowl combine dry ingredients (1 1/4 cup flour, 3/4 cup oat flour, 1/2 tsp salt, 1/2 tsp cinnamon and 1 1/2 tsp baking powder) and add to wet ingredients. Mix until incorporated.
Fold apples and pecans and mix until just combined.
Transfer muffin batter to muffin tin, filling each cup almost full.
Add about 1 tbsp of oat-pecan streusel topping to each muffin.
Bake on 425 F (220 C) for 5 minutes, then reduce temperature to 350 F and bake for 25-30 more minutes, until tips are golden and toothpick inserted comes out clean. (Apple baked goods may be tricky to bake, so please watch how your muffins bake and allow a few extra minutes. Baking time may depend on the kind of apples used, flour, moisture of the ingredients, oven and climate).
Take out of the oven, but let muffins cool in the pan for at least 10 minutes, then transfer to a cooling rack until they cool completely.
Keep muffins refrigerated in an airtight container for up to 7 days.
Nutrition InformationCalories: 415, Fat: 24g, Saturated Fat: 6g, Cholesterol: 48mg, Sodium: 236mg, Potassium: 204mg, Carbohydrates: 44g, Fiber: 2g, Sugar: 23g, Protein: 6g, Vitamin A: 285%, Vitamin C: 1%, Calcium: 67%, Iron: 1.6%