Cinnamon Sugar Apple Doughnut Muffins

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There has been a whole lot going on here the last few weeks. The blog has unfortunately taken a back seat because of this, but all very exciting, all very much puppy/rescue focused, and all for a later time. But, I feel like I am redeeming myself with these muffins. They are on the healthier side, I mean oat and whole wheat flour, and absolutely delicious because they taste like doughnuts. I happened to have a few apples and some oat flour that needed to be used up and had the exact amounts needed. Because things have been a bit fast paced over here I’ve been wanting simpler things to grab for breakfast or snack. I have to be honest, my diet as of late has consisted mostly of carbs and cheese, but I felt like I was diversifying by including some apples. Good news, I’m back on track with a varied diet, eating like a grown ass adult (I totally stole that from an awesome podcast I just listened to) and enjoying these delish doughnut like muffins.

 

Cinnamon Sugar Apple Doughnut Muffins

Cinnamon Sugar Apple Doughnut Muffins

Instructions

  1. Melt butter in a large skillet over medium heat. Stir in the sugar, cinnamon, and salt. Add the apples to the pan and cook, stirring occasionally, until the apples are tender and browned, about 15-20 minutes. Remove from the heat and set aside to cool slightly. When cool, transfer to a cutting board and coarsely chop.
  2. Preheat the oven to 350 degrees F. Grease muffin tine or line with paper liners. In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend. In a liquid measuring cup, combine the melted butter, milk, yogurt and egg. Whisk until well blended. Pour the liquid mixture into the bowl with the dry ingredients and fold together, just until incorporated and no dry streaks remain. Fold in the chopped apples.
  3. Scoop the batter into the prepared muffin pans, filling each about 2/3 full (I did to the top). Bake, rotating halfway through the baking time, until the muffins are lightly browned and just set, about 20-22 minutes total. Let cool in the pans about 5 minutes, gently remove them from the pans and transfer to a wire rack to cool completely.
  4. To finish, melt the butter in a small bowl. Combine the sugar, cinnamon and nutmeg in a small bowl and whisk until evenly combines. Dip the top of a muffin in the melted butter, then into the sugar mixture. Repeat with remaining muffins.

Notes

Recipe from Everyday Annie.

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