I was in the mood for muffins this week.
I decided on these partly because they were gorgeous and partly because of the amount of yummy goodness that is in them. If I actually ever fulfill my dream to have a food truck (Yes, this is an idea that runs through my mind a few times a week) these will be one of the first thing on the breakfast menu.
Whole Wheat Apple Cranberry Pecan Muffins
1 large apple, sliced
1 1/2 cups whole-wheat flour
1 cup old-fashioned rolled oats, uncooked
1/2 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Pinch of cloves
2/3 cup chopped pecans
2/3 cup dried cranberries
1 cup vanilla Greek yogurt
1/4 cup whole milk
3 Tablespoons butter, melted
1 cup natural applesauce
1 teaspoon vanilla extract
12 – 4 inch parchment paper squares
Preheat the oven to 375 F. Peel and dice 3/4 of the apple. Cut the remaining into 12 thin slices for garnish and set aside.
In a medium bowl, combine dry ingredients (flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and cloves). Stir in pecans, diced apple and dried cranberries.
In a large bowl, whisk together the yogurt, eggs, milk, butter, applesauce and vanilla. Pour into the dry ingredients and stir until combined.
Place parchment paper square in each cup of a 12 cup muffin tin. Divide batter among cups, topping each with an apple slice, cranberries and additional oats if desired. Bake until muffins begin to brown around edges and are firm to the touch – approximately 25 minutes. Remove muffins from tins and enjoy.