Author Notes
A soft muffin bursting with apple cinnamon and cardamom flavor. Topped with an oat crumble and packed full of veggies. But shhhhh... they'll never know! —Erica Hom
Continue After Advertisement
Ingredients
-
1/2 cup
all purpose flour
-
1 1/2 cups
whole wheat white flour
-
1 1/2 teaspoons
baking powder
-
1/2 teaspoon
baking soda
-
1 teaspoon
cinnamon
-
1/4 teaspoon
cardamom
-
1/4 teaspoon
nutmeg
-
1/4 teaspoon
salt
-
1/4 cup
brown sugar
-
1/4 cup
canola oil
-
1
large egg
-
1
large egg yolk
-
1/2 teaspoon
vanilla
-
1/4 cup
buttermilk
-
1/2 cup
finely grated zucchini, squeezed and drained
-
1/2 cup
finely grated carrot, squeezed and drained
-
1/2 cup
finely diced apple (approx 1 small apple)
-
1/2 cup
quick oats
-
2 tablespoons
butter, softened
-
1 teaspoon
cinnamon
Directions
-
Preheat the oven to 350F. Grease mini muffin tin with non stick spray.
-
Mix All the Dry ingredients together in a large bow. (Flour- Salt)
-
In a separate bowl whisk together the wet ingredients (sugar- buttermilk)
-
Pour the wet ingredients into the dry. Mix with a rubber spatula till it's just well combined. Do not over mix as it may make the muffin tough.
-
Fold in the zucchini, carrot and apple.
-
Divide batter evenly into the mini muffin tin. I like to use a medium sized cookie scoop to make this step faster.
-
Mix the oat crumble ingredients together with a fork or fingertips.
-
Sprinkle the oat mixture on the tops of the muffins and push them in slightly to make it stick.
-
Bake for 12 minutes or until an inserted toothpick comes out clean.
-
Cool in pan for 5-10 minutes before moving them to a wire rack to cool completely
-
Keep in an airtight container in the fridge for up to 4 days.
See what other Food52ers are saying.