Muffins are the perfect breakfast, especially when made with whole-grain flours, oats, and plenty of eggs. Toss in some crème fraîche and some apples, and you’ll have a delicious reason to get up! But the best part about these muffins — aside from the taste, of course — is that they’re so satisfying that they won’t put you in a run-for-the-vending-machine mood at 10 a.m.
Apples lend the muffins a natural sweetness, plus I’ve added a touch of maple syrup to the batter (to the tune of 1 teaspoon per muffin). Feel free to drizzle on a fresh dab of maple syrup and/or some unrefined oil right before enjoying your muffins. I like mine best with maple syrup and unrefined walnut oil. Apples + walnuts + cinnamon = morning bliss. Just be sure to keep your unrefined walnut oil in the fridge — it’s very perishable thanks to its high omega-3 content. And never heat it! That same lovely anti-inflammatory omega-3 aspect means that unrefined walnut oil (as is the case with all unrefined omega-3-rich oils) is prone to breaking down and going rancid if heated.
Apple-Cinnamon Muffins with Crème Fraîche Makes 12 muffins.
1 cup buckwheat flour*
1/2 cup coconut flour*
2 tsp. cinnamon
1 tsp. allspice
1/2 cup rolled oats (be sure to use gluten-free oats if you’re making gluten-free muffins!)
1 T. baking powder
1/2 cup crème fraîche OR whole-milk sour cream (I love Vermont Creamery’s crème fraîche)
4 eggs, preferably from pastured hens
1 cup whole milk, preferably from grass-fed cows
1 apple, diced with the skin left on (I find organic apples to be much tastier and more crisp than conventional apples)
1/4 cup maple syrup
1 tsp. vanilla
Preheat oven to 375F and line a 12-cup muffin tin with parchment cups. In a large bowl, whisk together the flours, spices, oats, and baking powder. In a medium bowl, whisk together the remaining ingredients. Stir the wet ingredients into the dry ingredients until well-combined. Use a large spoon to scoop the batter into the waiting cups, filling each one nearly to the top.
Bake for 30 minutes or until a toothpick inserted into the center of one of the muffins comes out clean and warm. Does breakfast get any simpler than this? Whip up one batch of muffins on Sunday and have deliciously nutritious breakfasts all week long!
* These are gluten-free flours. If you’d prefer to make wheat-based muffins, substitute 1 1/2 cups spelt, kamut, or whole-wheat flour and only use 3/4 cup milk.