Spiced Apple Crumb Muffins Recipe

Enjoy healthy muffins from Gwyneth Paltrow's cookbook. "This muffin recipe is based on my friend Darlene's healthy recipe. D, as I call her, is a master at baking with alternative ingredients. The spelt flour has more nutritional value than regular wheat flour and it is easier to digest to boot. These are macrobiotic and super healthy, and my kids, as well as all visitors, gobble them up."


Crumb Topping
1/4 cup white spelt flour
1/4 cup whole spelt flour
1/4 cup whole rolled oats (not instant and not steel-cut)
1/4 cup unrefined dark brown sugar
2 tsp ground cinnamon
Pinch sea salt
2 tbsp vegetable oil
1 tbsp soy milk

1 tbsp cornstarch
1 cup finely diced peeled apple (about 2 small apples)
1/2 cup vegetable oil, plus 2 tbsp for greasing pan
1/2 cup plus 2 tbsp real Vermont maple syrup
1/2 cup plus 2 tbsp soy milk
1 cup white spelt flour
1 cup whole spelt flour
2-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 cup lightly toasted walnuts, roughly chopped


Step 1: Preheat the oven to 350°F.

Step 2: Line a 12-cup muffin tin with papers or oil it with two tbsp of the vegetable oil.

Step 3: For the crumb topping, combine all the dry ingredients in a small bowl.

Step 4: Add the vegetable oil and soy milk and rub everything together with your fingers — the mixture should be pebbly. Set the mixture aside.

Step 5: For the muffins, in a small bowl, toss the cornstarch with the apples.

Step 6: In another large bowl, whisk together 1/2 cup of the vegetable oil and all of the syrup and soy milk. Sift in the remaining ingredients (except for the walnuts) and fold in the apples and walnuts.

Step 7: Evenly distribute the batter in the muffin cups and bake for 25-30 minutes, or until a toothpick tests clean.

Makes 12 muffins

Reprinted with permission from Gwyneth Paltrow’s My Father’s Daughter (2011 Grand Central Life & Style).