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muffins

healthy apple cinnamon bran flax muffins

Healthy Apple Cinnamon Bran Flax Muffins

My husband and I recently returned from a 2 week tour of Europe. The trip was amazing but we each probably gained 2-3 souvenir pounds. We vowed to eat extra healthy when we got back and thus my Healthy Apple Cinnamon Bran Flax Muffins were born. Healthy is really an understatement when describing these since they’re made from 100% whole wheat flour, wheat bran, ground flax, extra virgin olive oil, Greek yogurt, and fresh apples. It almost makes you forgive and forget about the teeny bit of butter streusel on the top. Especially when you eat the entire dozen in a 3 hour window (not saying we did that). But seriously, they’re the least “healthy-tasting” healthy muffins I’ve ever tried.

These healthy apple cinnamon muffins are made with 100% whole wheat flour, ground flax seed, wheat bran and Greek yogurt.

Healthy Apple Cinnamon Bran Flax Muffins

healthy apple cinnamon bran flax muffins
 
Prep time
Cook time
Total time
 
These healthy apple cinnamon muffins are made with 100% whole wheat flour, ground flax seed, wheat bran and Greek yogurt.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
Muffins
  • 1 cup whole wheat flour
  • ½ cup ground flax meal
  • ½ cup wheat bran (I like Bobs Red Mill)
  • 1 teaspoon baking powder
  • 1½ teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup honey
  • ¼ cup extra virgin olive oil or canola oil
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt (fat free or 2%)
  • 1 cup diced apples (I used about one large McIntosh)
Streusel Topping
  • ⅓ cup whole wheat flour
  • ½ cup brown sugar
  • 2 tablespoons melted butter
  • 2 teaspoons cinnamon
  • Pinch of salt
Instructions
  1. Preheat the oven to 350°F. Line muffin tin with liners or oil with cooking spray.
  2. In a medium bowl, whisk together the flour, flax, bran, baking powder, spices, baking soda and salt.
  3. In a large bowl, whisk the eggs, honey, olive oil and vanilla. Once combined, fold in the yogurt.
  4. Slowly add the dry mixture into the wet ingredients and stir just until combined. Be careful not to over mix!
  5. Gently fold in diced apple and pour into muffin tins.
  6. In a small bowl, combine flour sugar, salt and cinnamon. Add melted butter and stir just until combined and crumbly. If the texture becomes sticky, you can add more flour and sugar for desired consistency. Sprinkle evenly on top of muffin batter.
  7. Bake for about 20-25 minutes or until a knife in the center comes out clean.

oatmeal pumpkin chocolate chip muffins

I wait the entire year for fall because it means pumpkin, pumpkin, PUMPKIN! Pumpkin is available all year long, so why do people go so nuts for it in October? Who knows, who cares. All I know is that it’s amazing in anything sweet or savory. I even add it to tacos to make a deliciously rich sauce (recipe to come soon). I especially love it in the mornings for breakfast with a homemade pumpkin spice latte. These oatmeal pumpkin chocolate chip pumpkins are perfectly sweet, hearty, and extremely moist.

oatmeal pumpkin chocolate chip muffins - gotham kitchen

oatmeal pumpkin chocolate chip muffins
 
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Cook time
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a fall breakfast favorite. hearty and moist oatmeal pumpkin chocolate chip muffins.
Author:
Serves: 12
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (I like white whole wheat too)
  • 1 cup white sugar
  • 1 teaspoon salt
  • 1.5 teaspoons pumpkin pie spice
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2.5 cups pumpkin puree
  • 1 cup milk
  • 4 eggs, beaten
  • 1.5 cups old fashioned or quick oats
  • ½ cup mini chocolate chips
Instructions
  1. Preheat oven to 375 degrees. Spray 12 muffin cups with cooking spray or wipe with butter. You can also use liners.
  2. In a large bowl, whisk both flours, oatmeal, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together until combined. In a separate bowl, combine pumpkin puree, milk, eggs, and maple syrup. Fold into into the dry ingredients until batter is smooth. Once combined, fold in chocolate chips, don't overmix. Scoop batter into prepared muffin cups, filling them to the top.
  3. Bake 20-30 minutes, or until a toothpick or knife inserted into the center of a muffin comes out clean.