I’ve never been a fan of muffins. In line at a hotel breakfast bar or even when choosing a on-the-go breakfast at Starbucks, my eyes will always skip over. the muffins (yes, even the double chocolate chip ones). If I was going to go for the sweets, I would always choose the cookie over the muffin, but I don’t just like any cookies, I like the soft, almost cake-like cookies. As a kid, my mom would swat my hand away from the cookie jar when I attempted to skip breakfast and grab a few to-go cookies on the way out the door for school (she made the best oatmeal raison cookies). As an adult now, I still have mornings where all I want is a large cookie with my coffee and this is where I draw my inspiration from for this mornings breakfast….
Packed with fiber, this is the perfect hybrid between a cookie and breakfast muffin.
The dense, cake-like moisture comes from the softened apples and mashed bananas, while the walnuts and oatmeal add a nutty bite.
Originally I wanted to call these “Breakfast Apple Pie Cookies” but after taking one bite into these dense/cake-like ‘cookies’ I found their texture similar to traditional muffins, so they’ve been dubbed ‘Muffin’ Cookies.
To get the round “muffin top” cookie shape desired, you can use a muffin top baking pan (if you watch Seinfeld, these should sound familiar). Don’t be alarmed by the word “muffin top,” they are just another term for baking and these definitely will NOT give you a muffin top =)
Apple Pie Muffin Cookies
adapted from Addicted to Veggies
Makes ~ 17-20 small muffin cookies
- 2 Granny Smith apples, peeled (1 chopped, 1 grated)
- 1/4 cup pure maple syrup
- 1 tbsp fresh lemon juice
- 1 + 1/4 cup whole wheat flour
- 1 cup regular oats
- 1/4 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 2 teaspoons ground cinnamon
- Pinch of nutmeg
- 1 chia egg (1 tbsp chia seed + 3 tbsp water), mixed together and set aside to sit for 5 minutes.
- 1 tsp vanilla extract
- 1/4 cup almond milk (other milks would work too)
- 1 ripe medium banana (mashed)
- Preheat oven to 350 F and line a baking sheet with parchment paper or aluminum foil.
- In a small bowl, make your chia egg by mixing one tbsp chia with tbsp of water. Allow to sit.
- Peel two granny smith apples. Finely grate one apple and chop the other apple into small blocks. Throw both into the pot with maple syrup and lemon juice. Allow it to boil over medium heat for ~5-8 minutes (until apples are tender). Once finished, replace from heat.
- Mix dry ingredients in a large bowl and set aside. In another bowl, mix your wet ingredients (including chia egg).
- Combine the wet ingredients, dry ingredients, and the apple mixture.
- Scoop ~2 1/2 tbsp of the mixture for each ‘cookie’, leave about 2-3 inches between each. The mixture is quite runny in comparison traditional cookies, so you may need to use 2-3 pans to ensure they don’t come out in one, huge piece!
- Bake for ~15 minutes.