Happy Birthday Muffins!

Today is my roommate Dragonfruit's birthday, a perfect morning mid-way through a long weekend, when we realize we still have two days of relaxation ahead of us. Why not spend a few minutes making warm, filling breakfast muffins for one of my best friends, simply because she deserves it. Oh, and because I still have a giant box of local apples sitting in my living room. 

I'm pretty sure everyone in my life is tired of sugary, apple-y baked goods. I know apples will last forever, but I can't justify buying more fruit until I've used up the box. The solution? Whole-wheat and multigrain spice apple muffins, made with nonfat yogurt and sweetened with a bit of agave. They were perfect, the apples were sweeter for the lack of sugar, and the oat crumble topping was deliciously crisp with a touch of salt. 

I had originally wanted to grate the apples, and I would really recommend it if you have the time or desire - it would distribute the sweetness throughout the muffin. To save time, using my trusty apple-peeler-corer-slicer, I chopped the apples into a small dice - little gems of fruit in the finished muffins. 

I used an organic whole multi-grain hot cereal blend from Trader Joe's - with barley, rye, oats, and wheat - and organic blue agave nectar. Try these when you want something wholesome and hearty - perfect for a cloudy late fall (fine, winter) morning with good friends and tea. 

Organic Multigrain Apple Muffins with Agave

Batter:
1 1/2 cups 100% whole wheat flour
1 cups organic multi-grain hot cereal blend (or steel cut oats)
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil or non-hydrogenated margarine, melted
1/3 cup organic agave nectar
2 large organic eggs
1/2 cup milk (cow, soy, or almond all would work)
1/2 cup plain yogurt (any kind - I used non-fat)
1 tsp vanilla
1 1/2 cups grated or diced apple pieces

Topping:
1 cup multigrain cereal or oats
2 tbsp agave nectar
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp canola oil or melted margarine

Preheat oven to 325.

In a large bowl, whisk together grains, flour, baking soda, salt, and spices. Stir in apple pieces. In a standing mixer or in a large bowl with a whisk combine the oil, agave, eggs, yogurt, milk, and vanilla. Fold in the dry ingredients until just combined. Mix together topping. Pour into muffin tins and sprinkle with topping.
Bake for about 25 minutes or until golden brown - these are best after they've had a chance to cool in the pan, as the flavors combine and they are much easier to remove. Enjoy!