Now that fall is here, I am ready for all things pumpkin, apple and spice. 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 muffins aren’t necessarily the healthiest breakfast, but I think including chia seeds certainly ups the healthy quotient. I also only use 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
Makes 12 muffins
- 1/3 cup sunflower oil
- 1/4 cup honey
- 2 eggs, room temperature
- 1/4 milk
- 1 cup shredded apple
- 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 a 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 four days in the refrigerator. You can also store the muffins in an airtight container for up to three months in the freezer.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.