If you’re aiming for healthier muffins — lower in fat and less sweet – this is a recipe you’ll enjoy.
I still have one foot firmly planted in summer but I have to admit that the other foot is dragging itself towards the first week of September and the back-to-school rush. Early mornings, lunch packing and homework. Whether you have kids in school or not, September brings us all back to some sort of routine.
Apple Chai Muffins make a great lunchbox treat.
September for me means muffins cooling on the counter, stockpiled for school lunches and after school snacks.
If you’re aiming for healthier muffins — lower in fat and less sweet – this is a recipe you’ll enjoy. Rolled oats give them lots of texture and apple keeps them moist.
Feel free to add a few chocolate chips (about 3/4 cup) if you’d like to turn them into more of a chocolate chai muffin.
Apple Chai Muffins
Makes 12 muffins
Adapted from Simple Balance
- 1 ½ cups spelt or whole wheat flour
- 1 ½ cups old fashioned rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp. ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- ½ tsp. cardamom
- 1/2 cup milk
- 1 ½ tsp. cider vinegar
- 1 cup unsweetened applesauce
- 1 apple, grated with peel on
- 1/3 cup Crosby’s Fancy Molasses
- 1 egg, beaten
- 1 tsp. vanilla
- Preheat oven to 400 F and prepare 12 muffin cups.
- In a large bowl, combine flour, oats, baking powder, baking soda, salt and spices.
- In a medium bowl, combine milk and cider vinegar and let sit for a few minutes. Stir in applesauce, grated apple, molasses, egg and vanilla.
- Add wet to dry and mix very gently.
- Divide mixture among 12 prepared muffin cups and bake for about 20 minutes.
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