We eat a lot of muffins in our house. They make the perfect snack for my kids to bring to school, and they’re easily portable enough to bring to sporting events. We recently went apple picking, so I was looking for a way to use up some of our apples — and boom! These apple muffins were the perfect solution. They’re like my banana crumb muffins, but made a little healthier with white whole wheat flour, honey, and a flax egg for some added fiber.

And a bonus – all three of my kids like them! That hardly ever happens. Hopefully you (and your kiddos) will enjoy them too.

Apple Crumb Muffins

Here’s what you need:

For the muffins

• 2 cups white whole wheat flour  
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons pumpkin pie spice
• 2 TBS flaxseed for flax eggs* (see below for direction on how to make them)  
• 2/3 cup honey
• 1/2 cup avocado oil
• 2 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt or buttermilk 
• 2 cup diced or grated apple – I used about 2 1/2 apples

For the topping:

• 2/3 cup white whole wheat flour  
• 3/4 cup brown sugar 
• 4 Tablespoons unsalted butter, melted
• 1 Tablespoons cinnamon
• 1/8 teaspoon salt

Here’s what you do:

1. Preheat the oven to 350 degrees F. Prepare a muffin tin for baking. I use silicone reusable baking cups and spray them with non-stick cooking spray.  
2. Mix the topping ingredients in a small bowl until well combined. 
3. Preheat the oven to 350°F / 175°C. Line a muffin tin with muffin liners. My recipe typically makes 19-22 muffins depending on how full the muffin cups are.
4. In a medium bowl, whisk together the dry ingredients (flour through salt).
5. In another bowl, mix the wet ingredients (flax egg* through yogurt).
6. Add the flour mix to the wet mix. It just needs to be combined, so be careful not to overmix.
7. Fold in the apples. 
8. Pour muffins into prepared muffin tins.
9. Evenly pour topping onto each muffin – you’ll have about a Tablespoon of topping for each muffin and it should cover most of the muffin.  
10. Bake for about 15 – 17 minutes or until a toothpick comes out clean. 
11. Enjoy when cool! We have eaten these the same day, but they are truly great the next day. They’re also great frozen!  I simply take one out of the freezer and defrost overnight OR in the microwave. 

Got a surplus of bananas instead? Give these a try instead!

Here’s how to make your flax eggs: Mix 2 TB flaxseed with 5 TB water in a small bowl. Put in the fridge for around 5 minutes (or up to 5 days) until it’s mixed together/practically congealed.

Some questions for you:

• When was the last time you went apple picking?
• What’s your go-to apple recipe?