apple muffins sitting in four rows on a metal cooling rack. At the back of the photo three apples are blurred.

My Everyday Table’s Healthy Pazazz Muffins



1 cup wheat germ
1 cup milk
2 Pazazz apples (about 2 cups diced)
1 Tbsp. cold unsalted butter cut into small pieces
1 Tbsp. old-fashioned oats
2 Tbsp. brown sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tbsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/3 cup maple syrup
1 tsp. vanilla extract


Preheat oven to 375 degrees F.

Stir together wheat germ and milk in a large bowl and set aside.

Dice apples. (You want them to be pretty small.)

Make crumb topping. In a small bowl, mix together butter, oats, and brown sugar with a fork.

In a medium bowl, stir together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, and salt with a fork.

Whisk the egg, maple syrup, and vanilla into the wheat germ bowl. Stir in dry ingredients and mix until combined. Fold in diced apples and transfer batter to lined muffin tins. Top muffins with crumble topping. Divide mix (about 1/3 cup scoop) into muffin tins, they should full. 

Bake for about 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Recipe by: Emily Dingmann of