Do you ever wait for the perfect moment before you start something? Instead of just doing it, do you put things off until the timing, lighting, or setup feels exactly right?
I do this all the time. So much so that projects stall, because let’s be honest — the timing rarely feels perfect.
Occasionally the blog becomes one of those stalled projects. There’s always more I could do: better photos, more edits, a more polished layout. All of it takes time I don’t always have, and sometimes that leads to doing nothing at all. Somewhere along the way I forgot that something — even a small something — is better than nothing.
These muffins are a simple example. I’ve made this version, or close variations, several times since last fall. Each time I thought, “I should share this recipe,” and each time I let it sit in drafts.
Not this morning. While making them, I noticed the same doubts pop up:
“I don’t have time to take proper photos right now.”
“The morning light isn’t good.”
“I can’t set up a fancy scene.”
“I should clean the kitchen first.”
Then I stopped myself. Just do it. Who needs perfect photos if you can start baking right away? You’d rather have the recipe than wait for ideal lighting, right?
So I put the camera down and started shooting. The result is real—un-staged, practical pictures from a busy morning in the kitchen.
Snap.
Snap.
Snap.
My photos probably won’t match the highly stylized, perfectly lit images you see on some food blogs. That’s okay. What you’ll get here is honest, everyday kitchen life—and a reliable recipe your family can enjoy.
Below is the recipe I use most often. These whole grain apple cinnamon crumb muffins are dairy-free and adaptable, and I hope your family loves them as much as mine does.
Apple cinnamon crumb muffins
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- Author: Betty Davies
- Total Time: 30 minutes
- Yield: 12 muffins
Description
Apple Cinnamon Crumb Muffins. Whole grain and dairy-free.
Ingredients
Dry ingredients:
- 1 cup whole wheat pastry flour
- 1 cup oat flour
- 1/2 cup coconut palm sugar, Sucanat, or light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
Wet ingredients:
- 1 cup unsweetened almond milk + 1 tablespoon apple cider vinegar (or buttermilk)
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
Extra:
- 2 cups diced peeled apples
For the topping:
- 1/2 cup same sugar as used above (coconut palm, Sucanat, or light brown sugar)
- 1/3 cup flour
- 1 teaspoon cinnamon
- 3 tablespoons melted coconut oil
Instructions
- Preheat the oven to 400°F (200°C). Oil a muffin pan or line it with paper liners and spray the liners.
- In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the wet ingredients. Pour the wet mixture into the dry and stir with a wooden spoon until just combined. Fold in the apples—do not overmix.
- Combine the topping ingredients and mix until crumbly.
- Fill each muffin cup nearly to the top, sprinkle with crumb topping, and bake for about 15 minutes or until the muffins are golden and a toothpick comes out clean. Enjoy!
Notes
This is a flexible recipe. Diced pears work well in place of apples. The muffins are delicious without the crumb topping if you prefer less sugar. You can use all whole wheat flour, but I like adding oat flour to lower the glycemic load. For gluten-free, try all oat flour—texture changes slightly but they turn out fine. I’ve also tested flax eggs with success, though I prefer the texture when using regular eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 266
- Sugar: 13.3g
- Sodium: 109mg
- Fat: 11.75g
- Carbohydrates: 38.5g
- Protein: 5.5g
Have a fantastic week—go ahead and start that thing you’ve been putting off!