Ingredients
18
18 servings
- •⅓ cup tightly packed brown sugar
- •2 tablespoons all-purpose flour
- •½ teaspoon ground cinnamon
- •1 ½ tablespoons butter, cut into small pieces
- •2 cups peeled and finely chopped apples
- •1 teaspoon fresh lemon juice
- •¾ cup white sugar
- •½ cup honey
- •½ cup buttermilk
- •½ cup oil
- •2 large eggs
- •2 teaspoons vanilla extract
- •1 cup quick-cooking oats
- •2 cups whole wheat flour
- •2 ½ teaspoons baking powder
- •2 teaspoons ground cinnamon
- •½ teaspoon baking soda
- •½ teaspoon nutmeg
- •½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
- Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
- Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
- Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.
Nutritional Facts
Per 18 servings
- Calories: 225
- Carbohydrate: 36g
- Fat: 8g
- Fiber: 3g
- Protein: 4g
- Sugar: 22g
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