Source: Parents Magazine

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Credit: Jennifer Causey

Recipe Summary

prep:
30 mins
bake:
15 mins
total:
45 mins
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line 36 1 3/4-inch muffin cups with paper bake cups or grease the cups; set aside. In a small bowl whisk together the flour, 1/2 cup brown sugar, baking powder, cinnamon, and salt; set aside.

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  • In a medium bowl whisk together the buttermilk, egg, and melted butter. Stir the dry ingredients into the wet ingredients and stir until just combined. Fold in the apples. Set batter aside.

  • In a food processor combine the oats, pumpkin seeds, chilled butter, and 1 tablespoon brown sugar. Pulse to combine and chop the pumpkin seeds.

  • Spoon the batter into prepared muffin cups, filling each nearly full. Sprinkle each with about 1 teaspoon of the pumpkin seed mixture. Bake for 15 minutes or until lightly browned. Cool in cups for 5 minutes. Remove and cool completely.

Nutrition Facts

79 calories; fat 4g; cholesterol 12mg; saturated fat 2g; carbohydrates 10g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 5g; protein 2g; vitamin a 95.1IU; vitamin c 0.6mg; niacin equivalents 0.1mg; folate 2.6mcg; sodium 73mg; potassium 51mg; calcium 32.9mg; iron 0.4mg.
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