This is a tasty, moist muffin that's good for you too. I named this 'apple crisp' because it has the same ingredients as warm apple crisp except in a muffin. It is delicious with a streusel topping!

Beth

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.

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  • Stir oats, whole wheat flour, kamut flour, brown sugar, baking powder, cinnamon, nutmeg, and cardamom together in a bowl. Add apples and toss to coat.

  • Beat buttermilk, canola oil, eggs, and honey together in a separate bowl.

  • Make a well in the center of oat mixture; pour buttermilk mixture into the well. Mix until batter is just moistened. Set aside to soften oats, about 5 minutes. Generously fill muffin cups with batter.

  • Bake in the preheated oven until muffins are golden brown and spring back when lightly touched, 20 to 25 minutes.

Nutrition Facts

331 calories; protein 7.8g 16% DV; carbohydrates 50.1g 16% DV; fat 12.3g 19% DV; cholesterol 32.6mg 11% DV; sodium 302.5mg 12% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/17/2016
I thought this recipe was pretty good. I felt like it could have used a bit more sweetness and cinnamon so next time I will add a 1/2 mashed ripe banana and a bit more cinnamon. Overall I liked that this was healthy and used whole wheat flour. I ended up using whole einkorn flour and whole khorasan flour and it turned out moist and fluffy. Read More
(2)

Most helpful critical review

Rating: 3 stars
05/27/2014
I cut this recipe to 4 servings and got 8 muffins. I used bread flour in place of the kamut flour since that is supposed to be a good sub according to sources on the Internet and I left out the cardamom. When I tasted the batter I added some salt because it seemed lacking. I was surprised that there was no baking soda added since I'm used to that when using buttermilk; I do realize that the baking powder was upped probably to cover that. I wanted more sweetness--not a lot but some. They definitely need the crumble on top that was mentioned in the cook's notes. Read More
(1)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/16/2016
I thought this recipe was pretty good. I felt like it could have used a bit more sweetness and cinnamon so next time I will add a 1/2 mashed ripe banana and a bit more cinnamon. Overall I liked that this was healthy and used whole wheat flour. I ended up using whole einkorn flour and whole khorasan flour and it turned out moist and fluffy. Read More
(2)
Rating: 3 stars
05/14/2014
I liked the overall healthy aspect of a baked good or muffin. The flavor is closer to a 3 or just okay. This muffin really lacked sweetness and I typically find most desserts and baked goods too rich or sweet. I also used Reynolds baking cups and they stuck to them. I never had that issue before. I made 1/2 recipe which still resulted in 12 muffins. Read More
(1)
Rating: 3 stars
05/27/2014
I cut this recipe to 4 servings and got 8 muffins. I used bread flour in place of the kamut flour since that is supposed to be a good sub according to sources on the Internet and I left out the cardamom. When I tasted the batter I added some salt because it seemed lacking. I was surprised that there was no baking soda added since I'm used to that when using buttermilk; I do realize that the baking powder was upped probably to cover that. I wanted more sweetness--not a lot but some. They definitely need the crumble on top that was mentioned in the cook's notes. Read More
(1)
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