After a week full of heavy festive food and fun family time; we all somewhere try to make a small yet conscious effort to get back to our very regular life/diet. The small walk, or meditation and dal rice for dinner is simply great. I think these are the under rated pleasures of life. Being in pyjamas at home with a green tea and newspaper is the comfort zone. And I added in my Healthy Eggless Breakfast Muffins.
My day started little late today, as kids still have some holidays left. Around 11a.m. I baked these super healthy Apple cinnamon crumb muffins; using whole wheat flour, flax seeds almond meal, oats, yogurt and some cranberries. #Healthy
You are gonna love me after you try this recipe; the muffins are super moist and super healthy with no guilt attached. They are pleasantly sweet and are not overloaded with sugar. Adding whole-wheat flour, almond meal and oats gives much nutrition and fiber. These can be a prefect breakfast replacement. It might seem like a lot of ingredients when you read the recipe, but you probably already have most of these in your kitchen.
The muffins are moist and melt in the mouth because I have added grated apples. And the crumb topping adds to the extra nuttiness and a textural twist to simple muffins.
For the first time, I have used my doodles in the making of an infographic. Hope this is helpful :). So Doodle your way to Healthy Muffins
As usual some points to read before you start with the recipe
1. Measuring the ingredients accurately and preheating of the oven is essential.
2. I have used parchment paper as a muffin liner, if you want to know how to make these—
Find a small can or a glass that fits inside the muffin tray well. This will act as a mold for your muffin liners. It’s fine if the can is slightly smaller.
Use a ruler to measure and cut 5 inches of parchment paper square for regular muffin cups, or 6 inches for extra-large muffin cups.
Position a cut square of parchment over the can or jar you’re using as a mould. Make sure it’s centered, then firmly press the parchment down around the sides of the mould with your hand, creasing the paper. When you lift the parchment away, you’ll have formed a cup.
3. I soaked the oats in the yogurt and have used flax seeds as an egg replacer in the recipe.
4. There must be a balance of wet and dry ingredients to get a high dome, the batter must be thick so that you can fill the muffin cavities and have it rise instead of flow over the edges as it bakes.
The muffin batter should be “spoonable” not “pourable, whenever you are making any kind of muffins.
5. Don’t over mix the batter. This is very important. Mix just until all the ingredients are fully combined. Some batter recipes are just meant to have a lumpy look. Resist the urge to mix! Leave it as is!
6. For the perfectly puffed up dome on your muffins, start with a hot oven. The higher baking temperature means that the outside edges of the muffin will set while the middle is still undone.The initial hot oven creates a burst of steam that helps lift the muffins. After 2 to 3 minutes of baking, reduce the heat. This ensures the rapid rise during the first few minutes of baking. This results in a high domed muffin.
7. Baking time differs if you make mini muffins (10-12 mins), standard muffins (15-20 mins) and jumbo muffins (25-35 mins). You’ll know it’s done when a toothpick comes out clean.
1 cup – whole wheat flour +all-purpose flour (proportion as per choice)
1/4th cup of almond meal (for eg : Urban Platter Fine Almond Flour, 200g )
1 teaspoon of cinnamon powder
½ teaspoon baking powder
1/4th teaspoon of baking soda
a pinch of salt
3/4th cup of sugar
1/4th cup of Rolled Oats ( for eg : Urban Platter Gluten-free Rolled Oats, 1Kg )
1/2 cup yogurt
½ cup canola oil
½ cups peeled shredded apple
1/4th cup of cranberries
2 tablespoon of flax seed powder mixed with 6 tablespoon of warm water
1 teaspoon of vanilla extract
For the crumb topping
2 tablespoons of oats
2 tablespoon of almonds flakes
1 teaspoon of granular sugar
1 teaspoon of butter room temperature
½ teaspoon of cinnamon powder
Preheat the oven to 375°F. and prepare a muffin tray, lined with paper cups or parchment cut-outs.
Combine the oats and yogurt in a medium bowl and let stand for 5 to 10 minutes. Whisk together the shredded apple, flax seed mix, sugar and oil and vanilla in a separate bowl. Add the apple mixture to the yogurt mixture and stir to blend.
In a large bowl, sift together the flours, almond meal, baking powder, baking soda, cinnamon, and salt. Pour the wet mixture over the dry ingredients and fold in some cranberries.
Stir until just combined. Spoon the mixture into muffin cups or a greased muffin tin. And top each muffin with some crumb mix.
For the crumb topping — Combine oats, almonds flakes, sugar, butter, cinnamon powder and cranberries in a bowl.
Bake muffins for 20 to 25 minutes, at 180 *C; until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days.