Apple Crumble Muffins (Lactation-Friendly)
Soft apple cinnamon muffins with an oat pecan streusel, made with Greek yogurt, flaxseed, and optional brewer's yeast. Naturally sweetened and freezer friendly.
Print Recipe
Share Recipe
REMOVE ADSExperience ad-free content
SERVINGS: 12 muffins
Ingredients
Muffins
- 1 1/2 cups white whole wheat flour or all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 2 tbsp ground flaxseed
- 1 to 2 tbsp brewer's yeast optional
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil or avocado oil
- 1 tsp vanilla extract
- 1 1/2 cups peeled and finely diced apple about 2 medium
Oat streusel
- 1/3 cup rolled oats
- 1/4 cup flour
- 1/4 cup chopped pecans
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
- 2 tbsp melted butter
Instructions
Enable step-by-step mode- Preheat oven to 350°F. Line a 12-cup muffin pan.
- In a large bowl, whisk the flour, oats, flaxseed, brewer's yeast, cinnamon, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, Greek yogurt, maple syrup, oil, and vanilla. Add the wet to the dry and mix just until combined, then fold in the apples.
- Divide the batter among the 12 muffin cups. Mix the streusel ingredients and sprinkle over each muffin.
- Bake 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan 5 minutes, then move to a wire rack.