Whole Grain Apple Spice Muffins
- 1 cup Whole Wheat flour
- 1 cup Oat flour (or process 1 1/4 cup of rolled or quick oats in a blender or spice/coffee grinder)
- 1/2 cup Brown Sugar + extra for sprinkling
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1 1/2 cup Buttermilk (you can substitute with cow, soy, or almond milk + 1 tbsp vinegar/lemon juice)
- 1/4 cup Oil
- 1 Egg
- 1 heaping cup Chopped Apple (1 large or 2 small; I used Spartan, but just about any kind will do)
Makes approximately 16 medium-sized muffins.
1. Preheat the oven to 400 degrees. Grease a muffin pan or fill with cupcake liners.
2. Whisk all of the dry ingredients together in a large bowl. Measure out the milk and (if making your own buttermilk) add vinegar or lemon juice and set aside. Into a small bowl, crack the egg and beat lightly with a fork or whisk.
3. Wash, core, and chop the apple(s). I like to leave the skin on myself, as it adds a little extra fiber and nutrients (and saves me an extra step), but you can peel them if you prefer.
4. Make a well in the dry ingredients and pour in the buttermilk, egg, and oil. Stir together until just incorporated, then stir in the chopped apple.
5. Spoon mixture into muffin tins, filling them about 3/4. Sprinkle with brown or turbinado sugar. Bake 20 minutes, or until a toothpick inserted comes out clean.
6. Let cool at least 5 minutes before serving. They can be stored, covered, at room temperature for about 4 days. You can also wrap and freeze them to extend their shelf life; just defrost at room temperature or reheat in the microwave for an on-the-go snack.