Thanksgiving is upon us!
What’s your favorite breakfast to enjoy Thanksgiving morning? I know everyone always says “Don’t eat breakfast, you want to save room for all the Turkey later!” but honestly, this does not work for me. If I don’t eat breakfast during the morning, no matter what event I have later, whether it’s a Thanksgiving feast or just another Thursday afternoon, I will be cranky with a capital C!
Well, of course the next best option is to have a super healthy breakfast, of just a smoothie or bowl of fruit. However, this doesn’t work for me either because I’ll just find myself unsatisfied, and resort to eating half the batter of the pumpkin pie I’m baking for dessert. Not a good option either.
Instead, my favorite thing to do is make a wonderful tray of delicious, healthier coffee cake muffins that you can enjoy with your family Thanksgiving morning. These muffins will keep you sated throughout the morning, as they’re made with whole wheat flour and coconut oil, yet they’re not as tortuously boring as oatmeal or yogurt. After all, it’s Thanksgiving all day, so why not celebrate from the minute you wake up?
These muffins are absolutely wonderful. They’re not too sweet, like most coffee cake muffins, and are made with honey and coconut sugar instead of white sugar, so they won’t spike your blood sugar at 8AM. Yet, the soft chunks of apple found throughout the muffin add the perfect bit of warm, sweetness that you’re craving on any holiday.
Additionally, the myriad of spices included in this recipe create the most delicious Autumn flavor imaginable, the cardamom and cinnamon playing off the undertones of the apple flavor beautifully.
I also chose to include just a tad of whole wheat flour in this recipe, instead of using just this flour. This can prevent any of you gluten sensitive folks from getting a stomachache post-muffin, yet still allows for that nutty flavor and hearty texture.
And don’t even get me started on the crumble topping. Cinnamon, coconut oil, and coconut sugar? I think yes!
Of course, the topping is optional, and you can choose to omit it if you’re trying to be extra-healthy pre-Thanksgiving feast.
But come on, no coffee cake muffin is truly complete without a sprinkling of crumble on top!
I promise you, this Thanksgiving these muffins are definitely something to be thankful for! ❤
Apple Coffee Cake Muffins
Coffee Cake Muffins
- 1 1/2 c gluten free flour
- 1/4 c whole wheat flour
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 1/4 c coconut sugar (or brown sugar)
- 1/4 c honey
- 1 egg
- 3/4 c milk of choice (I used unsweetened almond milk)
- 1 large apple, chopped
- 1/4 c melted coconut oil
- 1/4 c oats
- 1/4 c flour of choice
- 2 tbs melted coconut oil
- 3 tbs coconut sugar
- 1/2 tsp cinnamon
Preheat oven to 375°F. Add all dry ingredients to a mixing bowl and mix. Add vanilla, coconut sugar, honey, egg, milk, and coconut oil and stir until combined. Fold in chopped apple. Line a muffin tin with cupcake liners and grease lightly. Scoop batter into cupcake liners, filling 3/4 the way full.
Add all ingredients, except coconut oil to a blender or food processor. Pulse for 15 seconds. Add to a bowl and combine with coconut oil. Then sprinkle over muffins. Bake muffins for 18-20 minutes, or until golden brown.
Nutritional Information (from myfitnesspal.com)
(Yields 14 muffins)
Nutritional information calcuated including crumble. If you choose not to include it, nutrition info reads as follows: 135 calories, 5g fat, 21g carbs, 2g protein.