New York Apple Muffins

by Joanne on October 18, 2015

This morning I ran with Zoey for 6 miles.  It felt good. The weather was cool, 36 degrees very little wind and the sun was just peaking over the horizon.  Six miles is a good distance.  It feels healthy, just enough to get the heart pumping and do-able under an hour. Nice!

I’m in taper mode for the Marine Corp Marathon next weekend.  I only hope the weather is just as perfect as this morning but what ever nature throws my way, I’ll get through it.  One day my mind is in “just enjoy it, take your time, anything under 5 hours” mode and then the next day it’s in “feeling like I want to take a gamble and try to push the entire 26.2”.    As always, it will come down to race day at 8 am to determine what it’s going to be.

In the meantime, we’re eating APPLE MUFFINS!

There is nothing better than the fresh apples of New York State in October.  Because they are so abundant and of every delicious variety, it’s only right to make a good, healthy muffin using somewhat tart, crisp apples.

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Makes 18 standard muffins

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Prepare muffin tins with non stick baking spray and preheat the oven to 375 F.

Ingredients for the topping

  • 1/3 cup dark brown sugar
  • 1/3 cup rolled oats
  • 1/3 cup oat flour
  • 1/4 tsp salt
  • pinch of lemon peel
  • 1 over ripe banana mashed

Ingredients for the muffins

  • 2 large Empire apples (you can use Granny Smith as well), peel and dice to small pieces
  • 3 TBS lemon juice
  • 1 1/2 cups all purpose flour
  • 2/3 cups oat flour
  • 1/3 cup dark brown sugar, packed
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp clove
  • 1/3 cup creamed, cream cheese
  • 2 over ripe bananas, mashed
  • 1 TBS canola oil
  • 2 large eggs, beaten
  • 1/2 cup skim milk
  • 2 tsp pure vanilla extract
  • 1/2 cup sliced almonds

In a small bowl, mix all topping ingredients to make a crumb. Set aside.

In a medium bowl, mix the diced apple pieces with the lemon juice and set aside.

In a large bowl, mix the flours, sugar, baking soda, baking powder, salt and spices.  Blend in the cream cheese then the bananas.

Mix the canola oil, beaten eggs, milk and vanilla then add to the dry flour mixture.  Stir in the apples and almonds.

Evenly distribute among 18 muffin tins (fill to top).  Top with about 1 to 1 1/2 tsp of the topping for each muffin.  Bake for 27 minutes or until a knife pulls out clean. Allow to cool.

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Yummmm!

What are you making with all those apples this year?

 

New York Apple Muffins
 
Prep time
Cook time
Total time
 
New York State apples. Are there any better? I think not but then again, maybe there's a little prejudice going on here. Use crisp, tart apples to make these delicious muffins the best they can be.
Author:
Recipe type: dessert
Cuisine: American
Serves: 18
Ingredients
  • Ingredients for the topping
  • ⅓ cup dark brown sugar
  • ⅓ cup rolled oats
  • ⅓ cup oat flour
  • ¼ tsp salt
  • pinch of lemon peel
  • 1 over ripe banana mashed
  • Ingredients for the muffins
  • 2 large Empire apples (you can use Granny Smith as well), peel and dice to small pieces
  • 3 TBS lemon juice
  • 1½ cups all purpose flour
  • ⅔ cups oat flour
  • ⅓ cup dark brown sugar, packed
  • ½ tsp baking soda
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp clove
  • ⅓ cup creamed, cream cheese
  • 2 over ripe bananas, mashed
  • 1 TBS canola oil
  • 2 large eggs, beaten
  • ½ cup skim milk
  • 2 tsp pure vanilla extract
  • ½ cup sliced almonds
Instructions
  1. Prepare muffin tins with non stick baking spray and preheat the oven to 375 F.
  2. In a small bowl, mix all topping ingredients to make a crumb. Set aside.
  3. In a medium bowl, mix the diced apple pieces with the lemon juice and set aside.
  4. In a large bowl, mix the flours, sugar, baking soda, baking powder, salt and spices. Blend in the cream cheese then the bananas.
  5. Mix the canola oil, beaten eggs, milk and vanilla then add to the dry flour mixture. Stir in the apples and almonds.
  6. Evenly distribute among 18 muffin tins (fill to top). Top with about 1 to 1½ tsp of the topping for each muffin. Bake for 27 minutes or until a knife pulls out clean. Allow to cool.

Joanne

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