These apple cinnamon muffin tops are perfect for fall! Apple and cinnamon is one of my favorite autumn flavor combinations. Its a time when there are loads of different in-season apples, and there’s nothing better than combining that with cinnamon!
In my family, muffin tops are a hot-commodity, with bared bottoms often being left over for anyone unlucky enough to have missed a new batch. So when I made these cookies, I tried for a fluffy muffin consistency. The secret is to barely mix the batter (similar to a muffin batter), and to wet your hands when forming the cookies because the dough is super sticky.
I can’t be the only one who thinks cookies for breakfast needs to become mainstream right?! Well here’s my contribution to that good fight! These also work well as part of a school lunch, or afterschool snack. Pair it with some yogurt for a nourishing and satisfying combination.
I was honestly shocked by how fast this batch went. 8-year-old M couldn’t get enough of them as an after school snack, and the rest of the family literally (I don’t use that word lightly) snapped them up.
When I cook or bake with kids, I tend to go with cookies as my first choice. They’re easy to make, but still involve a lot of skills (measuring, turn-taking, fractions, etc.) and they give quick gratification with a short baking time.
If your tween is ready to start preparing food independently, give these a try!
A nourishing fruit cookie perfect for breakfast, snack, or anytime!
- 2 ¼ cups whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp. cinnamon
- 3/4 cup unsweetened applesauce
- 1 Tbsp. oil
- 2 eggs
- 1/8 cup sugar
- 1 small apple chopped well
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Preheat oven to 350° F
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Combine all dry ingredients
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Mix in wet ingredients until just combined being careful not to overmix
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Wet hands to form medium sized balls- it’s a very wet mixture
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Bake for 15-18 minutes
Haha you should have a picture of how fast said eight year old was eating em.