Super Apple Muffins

Last week I made these delicious and nutritious muffins with Malou Nubla  on NBC’s California Live. If you missed the segment, you can watch it online here

Since I’ve had multiple requests for the recipe, I wanted to post it this week on my website.

This is the ultimate recipe for three delicious muffins, rolled into one. As if that wasn’t reason enough to make this recipe, it’s also loaded with high-fiber oats and tons of omega fatty acids. I wish I could take credit for the brain boosting omega fatty acids, but it’s thanks to Brainiac Kids nutrient-rich applesauce. If you want to double down on the omega, be sure and use algae oil in this recipe, as well.

All three muffins freeze really well. Just individually wrap leftovers and freeze. Leave them out at room temperature the night before you want to serve them. In the morning, breakfast is ready and waiting. It’s that simple!

Super Apple Muffins

Makes 12

1 ¼ cups quick-cooking oats

1 ¼ cups all-purpose flour

1/2 cup packed brown sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup Brainiac Kids applesauce

1/3 cup buttermilk

¼ cup algae oil

1 egg

(Option 1 Add-Ins)

3 tablespoons finely chopped toasted walnuts, plus more to sprinkle on top

1/4 cup diced banana

Pinch of cinnamon

(Option 2 Add-Ins)

1/4 cup fresh blueberries

1 tablespoon quick-cooking oats

1/2 tablespoon flax seeds, ground

1 tablespoon brown sugar

1/2 tablespoon oil

(Option 3 Add-Ins)

2 tablespoons raisins, plumped

Pinch of pie spice mix

2 tablespoons shredded coconut

2 tablespoons toasted pecans, finely chopped

In a large bowl combine the dry (first six) ingredients. In a separate bowl, whisk together the applesauce, buttermilk, oil and egg. Create a well in the center of the dry mixture and whisk in the applesauce mixture.

Divide the batter into three bowls. In the first bowl add the banana, cinnamon and walnuts.

In the second bowl stir in the blueberries. Then, combine the remaining ingredients in a small cereal size bowl and stir together to use as a streusel topping.

In the third bowl, add the raisins, pie spice, coconut and pecans.

Line a muffin tin and scoop the batter into the prepared muffin pan. Sprinkle the streusel topping onto the blueberry-apple muffins. Sprinkle additional chopped walnuts onto the banana cinnamon muffins.

Bake the muffins in a 350F oven for about 15-18 minutes, or until a toothpick inserted into the center comes out with just a few crumbs on it.