À propos de la recette
Ingrédients
✨ Crunchy Topping
½ cup (125 ml) large rolled oats
2 tbsp (30 ml) whole wheat flour
1 tbsp (15 ml) brown sugar
2 tbsp (30 ml) melted butter
½ tsp (3 ml) ground cinnamon
🥣 Dry Ingredients
1½ cups (375 ml) whole wheat flour
1½ cups (375 ml) large rolled oats
¾ cup (180 ml) brown sugar
1½ tsp (8 ml) baking powder
1 tsp (5 ml) ground cinnamon
½ tsp (3 ml) baking soda
½ tsp (3 ml) salt
🧁 Wet Ingredients
2 eggs
½ cup (125 ml) milk or plant-based beverage
½ cup (125 ml) homemade applesauce
¼ cup (60 ml) vegetable oil
1 tsp (5 ml) vanilla extract
🍏 Add-In
1 cup (250 ml) peeled and diced apples
Préparation
Preheat oven to 400°F (200°C).
Line a muffin tin with 12 paper or silicone liners.
In a bowl, mix all topping ingredients. Set aside.
In another bowl, combine all dry ingredients. Set aside.
In a third bowl, whisk together wet ingredients. Pour into dry mixture and stir.
Add in diced apples gently.
Divide batter evenly among muffin cups. Top each with a bit of the crunchy topping.
Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool down.
Storage: Keeps 3 to 5 days in an airtight container.
Credit: Recette : Muffins aux Pommes | Isabelle Huot Repas santé Isabelle Huot