Healthy Apple Cobbler Muffins

Ingredients

 

DRY INGREDIENTS

1 cup whole wheat flour

1 cup unbleached, all-purpose flour

4 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

 

WET INGREDIENTS

2 eggs, lightly beaten

3/4 cup packed dark brown sugar

1/2 cup unsweetened applesauce

1/4 cup apple juice (or apple cider)

1 tablespoon canola oil

2 teaspoons vanilla extract

 

COBBLER TOPPING

2/3 cup quick oats

1/2 cup chopped walnuts

1/3 cup packed dark brown sugar

1 1/2 – 2 tablespoons unsweetened applesauce

1 tablespoon butter

1 teaspoon cinnamon

 

ADDITIONAL INGREDIENTS

1 1/2 cups peeled, shredded Pink Lady apples or other sweet-tart apples (from 1-2 apples)

1 1/2 cups peeled, shredded Granny Smith apples (from 1-2 apples)

 

Directions

 

Preheat oven to 400°. Line muffin pans with 18 foil liners.

In a large bowl, combine all dry ingredients and stir well with a whisk until evenly combined.

 

In a medium bowl, combine wet ingredients and whisk thoroughly.

 

In another medium bowl, mix cobbler toppings, cutting in the applesauce and butter (the easiest way is with your fingers) until evenly distributed.

Mix wet ingredients into the dry ingredients, stirring just to combine and being careful not to overmix. Add the shredded apples to the batter and stir again briefly, just to combine.

 

Spoon batter into prepared muffin liners, filling each about ¾ full.

Divide the cobbler topping evenly, about 1 heaping tablespoon per muffin.

 

Bake for 15-18 minutes or until a toothpick comes out clean.

Cool in the pans for about 5 minutes or until the muffins are beginning to set and are cool enough to handle. Remove the muffins to wire racks to cool completely.

 

Recipe Notes

The wet ingredients, dry ingredients, shredded apples and cobbler topping can all be prepared and kept in separate plastic-wrapped bowls in the fridge (the dry ingredients on the counter) until you are ready to combine everything together and bake. For best results, however, we recommend that you don’t mix the apple sauce and butter into the cobbler topping until the last minute.

These freeze beautifully, so you may want to make a double batch! To freeze, wrap individually and store in freezer bags. They will thaw in about 45 minutes or, after removing foil liner, can be gently defrosted at 50% power in the microwave in about 50-60 seconds.