Apple Streusel Muffins

 

My kids love a hearty breakfast — pancakes, eggs, oatmeal and the like. They aren’t into cold cereal (in fact, my 3 year-old daughter won’t even eat it). I like that they prefer more filling breakfast fare but I don’t always have time in the morning to make something hot for them to eat. Enter these tasty muffins.

Thanks to the addition on wheat flour and applesauce instead of oil, these are fairly healthful and quite filling. To make them even more healthy, you could omit the brown sugar topping. I like to serve them with yogurt and fruit.

Apple Streusel Muffins

1 cup wheat flour

1 cup all-purpose flour

1 teaspoon baking power

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, melted

1/3 cup applesauce

1 cup sugar

2 eggs

1 1/4 teaspoon vanilla extract

1 1/2 cup apples, chopped or shredded (I used one Granny Smith and one Fuji. Also, if your kids have texture issues, shredded apples are easier to hide.)

Cinnamon Topping:

1/3 cup brown sugar

1 tablespoon flour

1/4 teaspoon cinnamon

1 tablespoon butter

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick spray. In a medium bowl, mix together flours, baking power, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and applesauce. Gradually blend flour mixture into large bowl. Spoon mixture into prepared muffin tin.

For the topping, in a small bowl mix the brown sugar, flour and cinnamon. Cut in butter until the mixture is like coarse crumbs. Sprinkle over the tops of the batter in the muffin tin. Place in oven and bake for 16 to 18 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool.

Recipe adapted slightly from DealstoMeals.com

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