Whole wheat apple crunch muffins

1 cup flour
1 cup whole wheat flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 eggs
1/4 cup canola oil
1/2 cup applesauce
2 cups chopped apples (about 2 medium apples)

Crunch topping:
1/2 cup old fashioned rolled oats
1/2 cup flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 cup butter

Preheat the oven to 350 degrees. Spray a muffin pan with cooking spray. Combine first measure of flour, whole wheat flour, sugar, baking powder, baking soda, salt, and first measure of cinnamon in a bowl. Whisk and set aside.

In a second bowl, beat eggs, oil and applesauce. Pour egg mixture into flour mixture and mix until just combined. Fold in apples.

In a separate bowl, combine the oats, second measure of flour, brown sugar, and second measure of cinnamon. Cut the butter into the oat mixture using a fork or pastry knife until coarse crumbs form.

Fill each muffin cup 2/3 full. Top each muffin with oatmeal mixture. Bake for 20 to 23 minutes. Remove muffins from pan and place on a wire rack to cool.

My thoughts:
Because chopping all the apples is a bit of work, make a double or triple batch of these while you're at it. I peel and cut the apples while Madeline chops them with the Pampered Chef food chopper.

From now on, I'm not going to make the crunch topping. I'm just going to swirl a little combination of brown sugar and cinnamon on top before they bake. These are so delicious, the topping is really not necessary in my opinion. It is just extra work and another dirty bowl.

I make a large batch of these, then individually wrap them in foil. I put a dozen or so in a ziploc bag and freeze them.

This recipe is from the cookbook "30 Day Gourmet's Big Book of Freezer Cooking" by Nanci Slagle and Carol Santee. I love this cookbook!