Go Back
+ servings
Healthy Apple Oat And Pecan Muffins
Print Recipe
5 from 1 vote

Healthy Apple, Oat And Pecan Muffins

Healthy apple, oat and pecan muffins. Fluffy with crunchy oat - pecan streusel topping.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Servings: 12
Author: Lyubomira L

Ingredients

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

Instructions

  • 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

Calories: 415kcal | Carbohydrates: 44g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 236mg | Potassium: 204mg | Fiber: 2g | Sugar: 23g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1.6mg