These Apple Walnut Crunch Spelt Muffins have no butter, no oil, are high in protein (from the spelt, milk/yogurt, and egg), and are entirely whole grain. Awesome. Especially because they’re completely delicious.
Apple Walnut Crunch Spelt Muffins
(makes 12 muffins)
Ingredients:
Dry:
- 2 C spelt flour (check out this post for more info on spelt flour)
- 3/4 C brown sugar
- 1/3 C finely ground flaxseed
- 1 Tbsp cinnamon
- 1/2 tsp. nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
Wet:
- 1.5 C apples, chopped into small pieces
- 1 tsp. vanilla extract
- 1 C skim or 1% milk
- 1/2 C plain nonfat Greek yogurt
- 1 egg, beaten
- 1/2 C walnuts, chopped
Crunch Topping:
- 1.5 tsp brown sugar
- 1/2 tsp cinnamon
- 1/4 C walnuts, chopped
Instructions:
Preheat oven to 300 (spelt bakes more quickly than regular flour!).
In two large bowls, separately mix dry and wet ingredients. Add wet ingredients to dry, stirring until mixed. Spoon into a cooking-sprayed or nonstick muffin pan. Top each muffin with a sprinkling of topping mixture. Bake for 30 minutes — fork check to make sure they are done.
