Friday I was inspired by the crisp apples I had sitting on the counter and the beautiful fall weather we are having here in D.C. We have just been having day after day of picturesque sun and brisk air that warrant long walks with my dog and just staring out the window longingly when I should be working! Seriously, I love fall in D.C. so so much.
This recipe was inspired by this blog post on Chelsea’s Messy Apron but I adopted it a by adding walnuts, not using cornstarch, and using vegetable oil instead of coconut oil. Its pretty healthy as muffins go because I used whole wheat flour, greek yogurt, and brown sugar rather than less healthy substitutes. There is a teeny amount of butter in the crumble topping but otherwise there isn’t any butter in this recipe at all which I think is pretty amazing.
These have been hitting the spot for breakfast paired with a tall glass of milk. They aren’t super sweet, but I don’t need my muffin to be a dessert! (Ok most of the time I do, but I feel less bad about eating them everyday because they aren’t loaded with sugar). The oat crumble on top gives it an extra something.
A perfect fall-time muffin.