These apple chia seed muffins are so good no one will know they are healthy too. Loaded with fall classic pie spices, they are the perfect way to welcome a crisp Fall morning.
Now that Fall is officially upon us, I am ready for all things pumpkin, apple, and spice. To mark the occasion and get the season started right I felt it appropriate to share a Fall flavored breakfast idea. These Apple Chia Muffins are seriously some of the best-tasting muffins I have ever made, and are definitely some of the best looking.
I know, most of you have probably already been having your pumpkin spice lattes and other Fall flavored goodies for a while, but I am a hold-out this year. And even though I can still find peaches alongside apples at the farmers’ market I’m definitely seeking out Fall ingredients like apples, pears, and winter squashes.
I know muffins aren’t necessarily the healthiest breakfast, but I think including The Chia Seed Co chia seeds from this month’s Degustabox certainly upped the healthy quotient. I also only used 1/4 cup of honey to sweeten the batter.
I highly recommend splitting them and giving them a quick toast. Smear on a little butter and an extra sprinkle of cinnamon. It’s the perfect way to welcome a crisp Fall morning.
Apple Chia Muffins
- 1/3 cup sunflower oil
- 1/4 cup honey
- 2 eggs room temperature
- 1/4 milk
- 1 cup apple shredded or grated
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1 3/4 cups whole wheat pastry flour
- 3/4 cup steel cut oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons chia seeds
- Salt to taste
- Preheat oven to 325 degrees Fahrenheit.
- Grease 12 cups of the muffin tin.
- In a large bowl, whisk together the oil and honey.
- Add the eggs and beat well.
- Mix in the milk, shredded apple, vanilla extract, cinnamon, ginger, and allspice.
- In a separate bowl whisk together the pastry flour, baking soda, baking powder, oats, and chia seeds.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Divide the batter evenly between the muffin cups. Sprinkle the top of each muffin with a pinch of oats.
- Bake for 25 minutes, until a toothpick inserted into a muffin, comes out clean.
- Let the muffins cool. Once cooled, serve or store in a container for up to 4 days in the refrigerator. You can also store the muffins in an airtight container for up to 3 months in the freezer.