you like muffins but don't want all that sugary taste that goes along with some of them, then you will love this recipe! It is full of apple flavor and not over powered by too much sugar.

I changed the original recipe to include a very important step that adds more apple flavor. Hope you enjoy this recipe as much as I do!

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup apples, chopped
1/2 cup chopped walnuts 
1 cup milk
1/2 cup plain yogurt
1/4 cup melted butter
1/4 cup sugar substitute or sugar
1 egg
3 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt 

TOPPING
1 cup apples, chopped
1 tbsp vegetable oil
1 tsp cinnamon
1 tbsp sugar substitute (or sugar if you prefer) 

DIRECTIONS

1. Preheat the oven to 400 degrees. Grease 12 muffin cups or line with paper liners
2. In a small sauce pan add 1 tbsp vegetable oil, 1 cup of apples, 1 tsp cinnamon, 1 tbsp Splenda (or sugar if you prefer). Stir on Medium heat for 6-7 minutes (or until mushy). Set aside to cool.
3. Mix the remainder of the ingredients (except for the topping) together using a wooden spoon. Batter will be lumpy. Fill muffin cups 2/3 full. Take a teaspoon of the Topping and place into the center of the batter of each muffin cup.
4. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Make 1 dozen.

Yield: about 6 cups

INGREDIENTS
3/4 cup chopped almonds
1 cup walnuts, chopped coarse
1/3 cup shelled pumpkin seeds (Pepitas)
4 cups old-fashioned rolled oats*
1 Tbsp ground cinnamon
1/4 cup olive oil
2 Tbsp sesame seeds or chia seeds
1/2 cup honey
2 Tbsp ground flaxseeds
1/4 teaspoon salt
1 cup dried cranberries

*Note – Do not substitute quick-cooking or instant rolled oats in this recipe, or the granola will taste sandy rather than crunchy.

DIRECTIONS
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the almonds and walnuts in a 12‑inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and continue to toast until the oats begin to turn golden, about 2 minutes. Stir in the pumpkin seeds, sesame seeds / chia seeds, and cinnamon and continue to toast until the mixture turns golden, about 2 minutes. Add cranberries, mix to combine.

Off the heat, stir in the honey, olive oil, milled flaxseeds, and salt until well coated. Spread the granola evenly over a parchment lined, large rimmed baking sheet (Jelly Roll Pan works best). Bake, stirring every 10-15 minutes, until the granola is light golden brown, about 30-45 minutes.

Let the granola cool to room temperature, about 45 minutes. Loosen the dried granola with a spatula, break into small clusters, and serve.  The granola can be stored at room temperature in an airtight container for up to 1-2 weeks. It fits really well in a half-gallon mason jar :)