Breakfast On The Go: Healthy Apple Crisp Muffins

Did you hit that snooze alarm button this morning? I know I did. Mondays will do that to you.

The problem with that good old snooze alarm is that it leaves you less time for a nutritious, satisfying breakfast.

What’s the solution?

A little weekend prep.

Here’s a recipe that tastes like dessert, but feels like breakfast. It’s a recipe where the muffin bottom is just as good as the top.

All it takes is some kitchen fun on Sunday and you’ve got yourself Monday morning’s breakfast on the go. And Tuesday, and Wednesday. But how long these muffins last is in direct proportion to the number of hungry monkeys in your household.

For a few helpful hints, keep reading.

Start by making the streusel.  Set aside a damp paper towel to clean your hands- it gets messy! Add all ingredients to bowl and mix with your hands till it gets crumbly.

Next, line your muffin tray with muffin cups (I used parchment paper squares) and place your peeled and sliced apples into the cups so the bottoms are completely covered.


Prepare your batter, and drop it on top of the apples. This will give you a yummy layer of baked apples at the bottom of the muffin.

Evenly distribute the streusel on top so it looks kind of like this:


And now you’re ready to bake!



Apple Crisp Muffins

Prep time: 1 hour

Cook time: 15-20 minutes

Yield: 12 muffins


For muffins:

  • 2 apples
  • ½ cup whole wheat pastry flour
  • ½ cup all-purpose flour
  • ¼ cup oat flour
  • ¼ cup white sugar
  • ¼ cup brown sugar, loosely packed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 egg
  • ½ cup plain unsweetened yogurt
  • 1 TB oil (I used grapeseed)
  • 1 TB unsweetened applesauce (could omit and increase oil by 1 TB. But I like the flavor!)

For streusel:

  • 2 TB quick oats
  • 1 TB whole wheat pastry flour (or all-purpose)
  • 1 TB brown sugar
  • 1 TB butter


  1. Make streusel. First, set aside a damp paper towel to clean your hands. Add all ingredients to bowl and mix with hands till it gets crumbly.
  2. Place muffin cups in a muffin tray.
  3. Peel and slice apples into thin slices. Place in the bottom of muffin cups so it covers the bottom of the cup. I only used about 1 and a half apples and ate the extras J
  4. Preheat oven to 375.
  5. Prepare the batter: Add all dry ingredients into a large bowl and whisk to combine. In a separate, smaller bowl, whisk egg, then add in yogurt, oil, and applesauce (if using). Add wet ingredients to dry ingredients, stirring to combine. The batter will be really thick.
  6. Drop batter in muffin cups until just covering apples. I used my fingers to help cover them. It gets messy, a damp paper towel is handy again here!
  7. Evenly distribute streusel to top of muffins.
  8. Bake in the oven for 15-20 minutes until a toothpick inserted into the center comes out clean. Mine took 17 exactly. Cool in tins for 5 min before moving to wire rack.

So go on, lick the bowl…

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