- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- ½ cup old-fashioned oats
- ½ teaspoon fine salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon chia seeds
- 2 teaspoons ground flaxseed
- 2 cups peeled and diced apples (I used Granny Smith)
- ½ stick softened butter
- ¼ cup unsweetened applesauce
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla bean paste (or extract)
- ½ cup whole milk
For the Topping:
- 1 cup sugar
- 2 teaspoons ground cinnamon
- ½ stick melted butter
- Preheat the oven to 375°F and line a standard muffin tin with paper liners (or spray with cooking spray/grease with butter).
- Whisk together the flours, oats, salt, baking powder, cinnamon, chia seeds, and flaxseed in a medium mixing bowl. Place the chopped apples in another bowl. Take a few tablespoons of the flour mixture and sprinkle over the apples. Toss to coat. Set aside.
- In a mixer fitted with the paddle attachment, beat the butter, applesauce, and sugar together until well combined. Beat in the eggs and vanilla bean paste.
- Beat in a third of the dry ingredients until just combined, and then pour in half the milk and beat that to combine. Repeat with the remaining dry ingredients and milk, ending with the last third of the dry ingredients. Mix until everything is just combined.
- Using a spatula, fold in the flour-coated apples. Once the apples are mixed in evenly, scoop the mixture into the prepared muffin tin, filling each cup almost to the top.
- Bake for 20-25 minutes or until golden around the edges and cooked through in the center. Allow to cool slightly before handling.
For the Topping:
- Whisk together the sugar and cinnamon in a shallow bowl. Dip the muffins, while still warm, into the melted butter. Then, dip them into the cinnamon sugar, turning them so that the tops are all evenly coated in the sugar. Set on wire racks to finish cooling.