Healthier Crumb Muffins
| October 30, 2024
Recipe by Efrat Leibfroind
Styling and photography by Shoshy Sirkis
Grab a muffin or two with a cup of coffee, and you have a great breakfast.
YIELDS 15 MUFFINS
1 cup whole wheat flour (or whole or white spelt flour)
½ cup one-minute oats
1 tsp baking powder
generous pinch cinnamon
pinch salt
2 eggs
⅓ cup oil
½ cup demerara sugar or sugar in the raw
2 medium carrots, peeled, grated, and drained well
1 green or Pink Lady apple, peeled, grated, and drained well
½ cup walnuts, chopped
Crumb Topping
½ cup whole wheat flour
½ cup demerara sugar or sugar in the raw
½ cup walnuts or hazelnuts, chopped
3 Tbsp cold-pressed coconut oil (if not available, use any neutral oil)
pinch cinnamon
Preheat oven to 350°F (175°C).
Mix crumb topping ingredients well, until crumbly. Set aside.
Mix flour, oatmeal, baking powder, cinnamon, and salt in a bowl. Set aside.
In a separate bowl, use a whisk to beat eggs, oil, and sugar. Add carrots and apple and mix well. Add nuts and mix. Add the dry-ingredient mixture and mix until just combined.
Fill muffin pans ¾ full with batter. Sprinkle crumbs generously on top.
Bake for 25 minutes.
(Originally featured in Family Table, Issue 916)
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