It really feels like autumn here now. The trees are golden, the apples and pears have taken over the markets, and there is a clean, crisp feeling to the air. Today we went to see the larches. They look like coniferous trees but turn yellow at the end of September. I’ve heard a lot about how beautiful they are, which made me vaguely skeptical as to whether they would live up to all of the hype, but they were truly spectacular. A bright blue sky against the golden larches is a new autumn memory for me. In retrospect, these muffins would have been the perfect snack to bring along on the hike. They are everything I want this time of the year: warm spices, tart apples, and a sweet treat. On top of everything, these healthy breakfast apple muffins are golden too, coloured by my apparent new obsession, turmeric.
A couple of weeks ago I decided that I needed some more healthy, filling snacks hanging around the apartment. I thought muffins were a good idea since they normally freeze well and are a super easy small breakfast or snack. The night I made them, my boyfriend came home and smelled them fresh from the oven. I warned him that just healthy breakfast muffins, and not to expect a dessert but he has also been hooked on them ever since. These muffins are exactly what I wanted. They are slightly sweet from the bananas and the honey, perfectly moist, and topped with some crunchy walnuts and oats for a bit of extra texture. They are definitely wholesome with ground nuts, oats and spelt flour. I think they are the perfect autumnal breakfast, treat or hiking snack around.
Adapted from Green Kitchen Stories.
You can make these muffins vegan by replacing the yogurt with coconut milk and the eggs with three chia eggs (3 tablespoons of chia seeds + 9 tablespoons of water, sit for 10-15 minutes until a gel forms before combining with the rest of the ingredients). If you also don't eat honey, you can replace with maple syrup.
Preheat oven to 400F.
In a food processor, blend walnuts and oats until they are finely ground.
In a large bowl, whisk together ground walnuts, ground oats, spelt flour, baking powder, baking soda, salt, turmeric, and ground cinnamon.
In a medium bowl, whisk together yogurt, honey, coconut oil, bananas, and eggs.
Pour wet ingredients into dry ingredients, and mix until fully combined (a few lumps are ok).
Line a muffin tin with parchment paper or muffin cases (definitely line it, they stick!). Distribute filling evenly (3/4 of the way full, 12 muffins).
Top the muffins with equal portions of apple, pressing the apple down slightly.
In a small bowl, mix together the oats, chopped walnuts and honey for the granola topping. Top muffins evenly with granola topping, for extra crunch.
Bake for 17-20 minutes, until a toothpick inserted comes out clean.
Let cool completely on a wire rack and store in airtight container (or freeze).
Healthy Breakfast Apple Muffins was last modified: September 27, 2015 by