Apple Muffins with Streusel

Ready for the BEST healthy apple muffins? The streusel topping adds a sweet crunch to each bite, and use both applesauce and diced apple. To die for! Alex, Larson and I came home with a huge bag of apples the other day, after an afternoon of sipping apple cider slushies and frolicking in the local orchard. What to do with them? Once we’d made apple crumble and applesauce and apple pie, we paused for a breather. How about…apple muffins? Fortunately, these turned out incredible. The streusel topping adds a sweet crunch to each bite: and they’ve got a healthy spin too. Our son Larson literally gobbles these up! Here’s how to make them. Why to make these apple muffins? The streusel. These apple muffins are really a riff on our healthy pumpkin muffins recipe. That recipe had the original streusel topping, a crunchy topping made of glittery turbinado sugar and a little butter and oats. The nice thing about a streusel topping is that it adds just the right sweetness to each bite, instead of having to add a load of sugar to the muffin batter itself. And there’s something about that crunch…well, you’ll have to try it for yourself! […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Ready for the BEST healthy apple muffins? The streusel topping adds a sweet crunch to each bite, and use both applesauce and diced apple. To die for!

Apple muffins

Alex, Larson and I came home with a huge bag of apples the other day, after an afternoon of sipping apple cider slushies and frolicking in the local orchard. What to do with them? Once we’d made apple crumble and applesauce and apple pie, we paused for a breather. How about…apple muffins? Fortunately, these turned out incredible. The streusel topping adds a sweet crunch to each bite: and they’ve got a healthy spin too. Our son Larson literally gobbles these up! Here’s how to make them.

Apple muffins

Why to make these apple muffins? The streusel.

These apple muffins are really a riff on our healthy pumpkin muffins recipe. That recipe had the original streusel topping, a crunchy topping made of glittery turbinado sugar and a little butter and oats. The nice thing about a streusel topping is that it adds just the right sweetness to each bite, instead of having to add a load of sugar to the muffin batter itself. And there’s something about that crunch…well, you’ll have to try it for yourself!

The apple muffins spin uses cinnamon, ginger and allspice as the flavorings. It also features both applesauce in the batter, and chunks of diced apple throughout. The diced apple can be optional if you prefer, but it adds another nice texture. (In all honesty, our son Larson picked those out and ate the rest of the muffin: to each his own!)

Healthy apple muffins

Are these really healthy apple muffins?

To us, the term healthy apple muffins can be used here. While they’re certainly not health food because of the sugar, these muffins are still healthier than the standard muffin. If you prefer a healthy apple muffin that’s fully made of rolled oats, try our Apple Oatmeal Muffins. Here’s our criteria for these muffins:

  • Under 200 calories. Our main calorie goal for “healthy” was that each muffin should be under 200 calories.
  • Just sweet enough. These muffins have just enough sugar, a little more than our typical muffin but still less than the standard. They’re sweetened with maple syrup, which gives a gentler sweetness than refined sugar.
  • Nutrient-dense ingredients. The flour and sugar are balanced out with heart-healthy oats, applesauce and fresh apple.
Healthy apple muffins

How to store muffins

What’s the best way to store these apple muffins? The texture of the streusel can easily be lost depending on the storage method. Here’s our recommendation:

  • 1 day: Leave the muffins on a cooling rack and cover with a clean, dry dish towel. This helps the crunchy streusel topping to stay intact.
  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb any moisture, which helps to retain the crunchy topping.
  • Longer than 4 days: Freeze these apple muffins in a sealable container and store up to 3 months.
Boy picking apples
Fun at the apple orchard! Our son Larson picked the apples for these muffins

More muffins

If you’re looking for more muffin recipes, we’ve got you covered! Here are some we’d recommend:

  • Healthy Banana Bread Muffins Our most popular recipes, these blender muffins are made with mainly oats and bananas, making them naturally gluten free. Everyone loves them!
  • Healthy Blueberry Muffins Here we’ve used our banana muffins trick and added blueberries! They add the perfect tangy zing.
  • Easy Zucchini Muffins These zucchini muffins are quick and easy, and have a crunchy turbinado sugar topping.
Apple muffins

This apple muffins recipe is…

Vegetarian. For a gluten free apple muffin, see Apple Oatmeal or Apple Zucchini Muffins. For vegan, we’re working on a version with coconut oil!

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Apple muffins

Apple Muffins with Streusel


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12

Description

Ready for the BEST healthy apple muffins? The streusel topping adds a sweet crunch to each bite, and use both applesauce and diced apple. To die for!


Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 3/4 cup rolled oats, divided
  • 1 tablespoon cinnamon, divided
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup maple syrup
  • 1 1/4 cups applesauce
  • 1 cup diced apple (1 medium apple)
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1/4 cup turbinado sugar
  • 1/4 cup salted butter, cold and cut into small pieces

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 2 teaspoons cinnamon with the ginger, allspice, baking powder, baking soda, and kosher salt.
  3. In another bowl, combine the maple syrup, applesauce, unsalted butter (melted), and vanilla.
  4. Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms. Mix in the diced apple.
  5. In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and salted butter (cut into small pieces). Cut the butter into the remaining ingredients using a pastry cutter or fork until it’s evenly combined and a crumbly streusel topping forms.
  6. Divide the batter evenly into the muffin cups. Then top with a thin layer of streusel.
  7. Bake for about 25 to 30 minutes, until a toothpick comes out clean (if your oven is uneven, reverse the pan halfway through). Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool.

  • Category: Muffin
  • Method: Baked
  • Cuisine: American

Keywords: Apple Muffins, Healthy Apple Muffins

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Healthy Pumpkin Muffins

The glittery streusel topping on these healthy pumpkin muffins adds the perfect crunch, and the moist interior is pumpkin-spiced heaven. These healthy pumpkin muffins are pretty much the best fall use of a muffin wrapper that there is. (In our humble opinion, of course!) There’s the tender interior, perfectly moist with pumpkin puree and infused with pumpkin pie spice. Then there’s the streusel topping: oats and glittery turbinado sugar. It makes a satisfying crunch, and every bite is just the right sweet and spice. Even better? Each one is less than 200 calories. We served them to some guests and they could not stop talking about them! (Also, our son Larson was a 100% fan.) It made us realize: it was time to share this recipe. What makes these healthy muffins? We admit: healthy muffins is a bit of an oxymoron. Most muffins are just glorified cupcakes. RIght? So we’ve made it a goal to make some healthy muffin alternatives. We think muffins should be full of nutrient-filled ingredients, and easy on the stomach. They should be something you wouldn’t be embarrassed to feed your 2-year-old for breakfast or snack. But at the same time, they have to be sweet […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

The glittery streusel topping on these healthy pumpkin muffins adds the perfect crunch, and the moist interior is pumpkin-spiced heaven.

Healthy pumpkin muffins

These healthy pumpkin muffins are pretty much the best fall use of a muffin wrapper that there is. (In our humble opinion, of course!) There’s the tender interior, perfectly moist with pumpkin puree and infused with pumpkin pie spice. Then there’s the streusel topping: oats and glittery turbinado sugar. It makes a satisfying crunch, and every bite is just the right sweet and spice. Even better? Each one is less than 200 calories. We served them to some guests and they could not stop talking about them! (Also, our son Larson was a 100% fan.) It made us realize: it was time to share this recipe.

Pumpkin muffins

What makes these healthy muffins?

We admit: healthy muffins is a bit of an oxymoron. Most muffins are just glorified cupcakes. RIght? So we’ve made it a goal to make some healthy muffin alternatives. We think muffins should be full of nutrient-filled ingredients, and easy on the stomach. They should be something you wouldn’t be embarrassed to feed your 2-year-old for breakfast or snack. But at the same time, they have to be sweet enough to be a bit of a treat. Trust us, we’ve made healthy muffins that are barely sweetened, and they don’t go over well!

These healthy pumpkin muffins are a result of that balance: they’re healthy-ish enough to be deemed healthy, but not so virtuous that you only want one bite. Here’s what makes these have a healthy spin. Keep in mind, muffins of any kind are not a health food!

  • Under 200 calories. Our main goal for these to be considered healthy was that they should be under 200 calories.
  • Just sweet enough. These babies have just enough sugar: and with the streusel topping, perhaps a little more than our normal muffin. The muffins themselves are sweetened with maple syrup, which gives a gentler sweetness than refined sugar.
  • Nutrient-dense ingredients. Along with butter and sugar, these muffins are balanced out with heart-healthy oats, apple sauce and nutritious pumpkin puree.
Healthy pumpkin muffins

Tips for how to make healthy pumpkin muffins

Did we convince you yet? These truly are one of our favorites of this fall baking season. (Except for this vegan pumpkin bread, of course!) As you go about making these muffins, here are a few tips on the process:

  • Pumpkin spice. In this recipe we used our pumpkin pie spice recipe, but of course you could use a store-bought version as well!
  • Turbinado sugar. Turbinado sugar is raw sugar. It has large crystals and a caramel-y flavor that’s a bit more complex than refined sugar, which is more processed. You’ll need to find turbinado sugar for the crunchy topping: other sugar just isn’t quite the same! It’s available at mainstream grocery stores. If you can’t find it, substitute brown sugar.
  • Maple syrup. The muffin interior is sweetened all with maple syrup. We used maple often in our desserts (and our cocktail recipes, interestingly enough!).
Healthy pumpkin muffins

How to store muffins

Last note on muffins before we get to the recipe. What’s the best way to store these healthy pumpkin muffins with struesel topping? It’s a great question, because the texture of the streusel can easily be lost depending on the storage method. Here’s our recommendation:

  • 1 day: To store for 1 day, leave the muffins on a cooling rack and cover with a clean, dry dish towel. This way, the crunchy streusel topping will stay in tact.
  • Up to 4 days: To store for up to 4 days, place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels will absorb the moisture that rises to the top of the muffins, which will help to retain the crunchy topping.
  • Longer than 4 days: For any longer than 4 days, freeze these healthy pumpkin muffins in a sealable container and store up to 3 months.
Healthy pumpkin muffins

This healthy pumpkin muffins recipe is…

Vegetarian.

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Healthy pumpkin muffins

Healthy Pumpkin Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 4.58 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12

Description

The glittery streusel topping on these healthy pumpkin muffins adds the perfect crunch, and the moist interior is pumpkin-spiced heaven


Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 3/4 cup rolled oats, divided
  • 1 tablespoon plus 1 teaspoon Pumpkin Pie Spice, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/2 cup applesauce
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1/4 cup turbinado sugar
  • 1/4 cup salted butter, cold and cut into small pieces

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 1 tablespoon of the pumpkin pie spice with the baking powder, baking soda, and kosher salt.
  3. In another bowl, combine the pumpkin puree, maple syrup, applesauce, unsalted butter (melted), and vanilla.
  4. Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms.
  5. In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon pumpkin pie spice along with the turbinado sugar and salted butter (cut into small pieces). Cut the butter into the remaining ingredients using a pastry cutter or fork until a streusel topping forms.
  6. Divide the batter evenly into the muffin cups, then top with a thin layer of streusel.
  7. Bake for about 25 to 30 minutes, until a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack.

  • Category: Muffin
  • Method: Baked
  • Cuisine: American

Keywords: Healthy Pumpkin Muffins, Pumpkin Muffins, Healthy Muffins

More muffin recipes

If you’re a muffin person (and we assume you are!), here are a few more muffin recipes we think you’ll enjoy:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Vegan Pumpkin Bread

It’s moist, fluffy, pumpkin-spiced, and seriously cozy. Yes, this easy vegan pumpkin bread will change your life (we think). Fuzzy blankets, wool sweaters and hot cider can’t hold a candle to this one. Yes, this vegan pumpkin bread is the ultimate in cozy. It’s perfectly moist and intensely pumpkin spiced. Even better, it’s light and fluffy: so you get your pumpkin spice fix without it being overly heavy or rich. Yes, it’s a seriously good pumpkin bread that happens to be plant-based too! What makes the best pumpkin bread? My sister has been staying with us for the past few weeks; she’s been living in Southeast Asia and is now relocating back to the US. So in the in-between, she’s been living with Alex, Larson and me here in Indianapolis. It’s seriously fun to have aunt Lisa around at this stage in Larson’s life. And it’s given us all the excuses to try out cozy recipes on her! There’s nothing like a loaf of pumpkin bread in the oven to make a house guest feel at home, right? And when she tasted this one, she said, “This is the best pumpkin bread I’ve ever had!” We hope you’ll think the […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

It’s moist, fluffy, pumpkin-spiced, and seriously cozy. Yes, this easy vegan pumpkin bread will change your life (we think).

Vegan Pumpkin Bread

Fuzzy blankets, wool sweaters and hot cider can’t hold a candle to this one. Yes, this vegan pumpkin bread is the ultimate in cozy. It’s perfectly moist and intensely pumpkin spiced. Even better, it’s light and fluffy: so you get your pumpkin spice fix without it being overly heavy or rich. Yes, it’s a seriously good pumpkin bread that happens to be plant-based too!

What makes the best pumpkin bread?

My sister has been staying with us for the past few weeks; she’s been living in Southeast Asia and is now relocating back to the US. So in the in-between, she’s been living with Alex, Larson and me here in Indianapolis. It’s seriously fun to have aunt Lisa around at this stage in Larson’s life. And it’s given us all the excuses to try out cozy recipes on her! There’s nothing like a loaf of pumpkin bread in the oven to make a house guest feel at home, right?

And when she tasted this one, she said, “This is the best pumpkin bread I’ve ever had!” We hope you’ll think the same. And after making it, reader Rachel said, “Everyone loved it! It was so moist and delicious with a subtle bit of pumpkin and sweetness. It wasn’t overpowering like some recipes/box mixes!”

Here’s what makes this the best vegan pumpkin bread we’ve made:

  • It’s light and fluffy. Lots of pumpkin breads are dense and oily. This one won’t leave you with a stomach ache.
  • It’s just sweet enough. We’ve used a combination of sugar and maple syrup so that it’s sweet, but not too sweet.
  • It’s perfectly spiced. The pumpkin spice level here brings just the right amount of warmth, without overpowering.
Vegan pumpkin bread

Tips for making this vegan pumpkin bread

This pumpkin bread is vegan, so it’s fully plant-based. Vegan baking is not so different from traditional baking: it uses just a few tricks to stand in for dairy and eggs. Here are a few tips for making this bread:

  • Use flax eggs. Here we use flax eggs to stand in for traditional eggs. If you’ve never made a flax egg, it’s quick and easy: all you need is ground flax seed and water! You’ll wait 15 minutes for the egg to “gel”: and while you’re doing this, finish prepping the wets and dries.
  • Baking pan: This recipe uses a 9-inch loaf pan. You can also make it in an 8-inch pan, you may just have to bake a little longer.
  • *Loaf size: Note that we’ve made this pumpkin bread to be a small sized loaf to keep the serving size to a healthy level. Some pumpkin bread recipes use almost double the ingredients for the same pan. Here we’ve kept it deliberately smaller, so there are less calories per serving.
What is in pumpkin pie spice

Make your own pumpkin spice

The best part of this vegan pumpkin bread is that it’s perfectly spiced! Here we’ve used our homemade pumpkin pie spice mixture. You can mix up a batch of your own, or feel free to use a store-bought blend. It’s actually perfect for gifts! A loaf of this pumpkin bread with a little container of pumpkin spice would be the most magical gift ever, in our minds! Here’s what’s in pumpkin spice:

  • Cinnamon
  • Ginger
  • Allspice
  • Cloves
  • Nutmeg
Vegan pumpkin bread

How to store it

What’s the best way to store this vegan pumpkin bread? One nice thing about quick breads is that they keep well at room temperature. (This is also true for our zucchini bread and vegan cornbread.) Typically when it’s around we can’t stay away from it, so it disappears quickly! Here’s what we’d recommend for storage:

  • Room temperature (2 to 3 days): Store at room temperature and cover it with a towel. The benefit of this method is that it stays well and tastes basically like it did the day of baking.
  • Refrigerated (1 week): Refrigerating your pumpkin bread helps it to stay fresher longer. We prefer letting it come to room temperature before serving.
  • Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months, or maybe more.
Vegan pumpkin bread

This vegan pumpkin bread recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Vegan Pumpkin Bread

Easy Vegan Pumpkin Bread


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices

Description

It’s moist, fluffy, pumpkin-spiced, and seriously cozy. Yes, this easy vegan pumpkin bread will change your life (we think).


Ingredients

  • 2 flax eggs (2 tablespoons ground flax seed + 5 tablespoons water)
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup neutral oil
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 tablespoons Pumpkin Pie Spice (purchased or homemade)
  • 1/4 cup roasted salted pepitas, for garnish

Instructions

  1. Preheat the oven to 375 degrees.  Grease a 9-inch bread pan with coconut oil or oil.
  2. Start the flax eggs (let them soak for 15 minutes while you prepare the next ingredients).
  3. In a bowl, whisk together the pumpkin puree, maple syrup, oil, and vanilla.
  4. In separate bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice.
  5. When the flax egg is done, whisk it into the bowl with the liquids. Then slowly mix in the dry ingredients until just combined and smooth (don’t over stir). Pour the batter into the bread pan. Sprinkle with pepitas and pat them down gently.
  6. Bake 50 minutes, until a toothpick comes out clean. Allow to cool in the pan until room temperature. Run a knife around the edges and invert. Slice into pieces and serve. Stores for about 3 days at room temperature (keep on a cutting board and cover with a towel) or freeze in slices for a few months.

  • Category: Bread
  • Method: Baked
  • Cuisine: American

Keywords: Vegan Pumpkin Bread, Best Pumpkin Bread, Easy Pumpkin Bread, Pumpkin Bread Recipe

More pumpkin recipes? 

Gotta make all the pumpkin! Here are a few of our favorite pumpkin recipes we’d recommend:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Green Tomato Salsa

Wondering what to do with green tomatoes? Make green tomato salsa, of course! They blend into a zesty dip that tastes just like salsa verde. Got a garden full of green tomatoes? We’re here to help! Because, get this: the only tomatoes we got this year were green ones. Yep, without going into it in nerdy scientific detail, let’s just say it wasn’t a great year for tomatoes in our family. But! We now have a whole bush of green tomatoes, and there are lots of ways to make them into taste treats. Like fancy toast! Or green tomato pickles (so good). But our number one way to use green tomatoes is in salsa. Did you know you can make a green tomato salsa that tastes just like salsa verde? Salsa verde is made with tomatillos, but using green tomatoes works just as well. Here’s how to do it! What green tomatoes to use? Before we start, it’s important to clarify exactly what type of green tomato to use. Can you use any tomato that is green in color? Actually, no. This recipe is for unripe red tomatoes that are the color green. The confusing part is there are actually […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Wondering what to do with green tomatoes? Make green tomato salsa, of course! They blend into a zesty dip that tastes just like salsa verde.

Green tomato salsa

Got a garden full of green tomatoes? We’re here to help! Because, get this: the only tomatoes we got this year were green ones. Yep, without going into it in nerdy scientific detail, let’s just say it wasn’t a great year for tomatoes in our family. But! We now have a whole bush of green tomatoes, and there are lots of ways to make them into taste treats. Like fancy toast! Or green tomato pickles (so good). But our number one way to use green tomatoes is in salsa. Did you know you can make a green tomato salsa that tastes just like salsa verde? Salsa verde is made with tomatillos, but using green tomatoes works just as well. Here’s how to do it!

Green tomatoes

What green tomatoes to use?

Before we start, it’s important to clarify exactly what type of green tomato to use. Can you use any tomato that is green in color? Actually, no. This recipe is for unripe red tomatoes that are the color green. The confusing part is there are actually varieties of tomatoes that are bred to be green when ripe! The green zebra tomato is a good example of a green-when-ripe tomato. We used this variety of tomato in our Mozzarella Tomato Basil Salad to bring in a lovely contrasting color. In this case, the green tomato tastes juicy and sweet, just like a red tomato.

This green tomato salsa recipe should only be made with red tomatoes that haven’t yet ripened, leaving them green and hard. Why? They have tart, zingy flavor that absolutely makes this salsa. Green-when-ripe tomatoes are absolutely as delicious in their own right: just different.

Green tomato salsa

How to make green tomato salsa

Making green tomato salsa is very similar to making a salsa verde, like our roasted tomatillo salsa. All you need to do is broil the veggies, then pop them into the blender with the other ingredients. Here are the basic steps for making green tomato salsa (scroll down for the full recipe).

Step 1 :Broil the vegetables.

Place the green tomatoes on a baking sheet with a quartered white onion, halved jalapeño peppers, and peeled garlic cloves. Broil on high for about 5 minutes per side until tender and browned.

Green tomatoes and onion on baking sheet

Step 2: Blend!

Add the roasted vegetables to a food processor or blender (but start with half the jalapeño). Add cilantro, lime juice, and salt. Pulse until the desired texture forms.

Food processor with green tomato salsa

Step 3: Taste!

Taste and adjust flavors as needed. If you like it very spicy, add the other half of the jalapeño or some of the seeds. You may want to refrigerate until serving since the salsa will be warm from the roasting; or leave it at room temperature until serving.

Green tomato salsa

How to serve green tomato salsa

So, once you’ve got that green tomato salsa: what to do with it? We can think of lots of ideas!

This green tomato salsa recipe is…

Vegetarian, gluten-free, plant-based, dairy-free, and vegan.

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Green tomato salsa

Green Tomato Salsa


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6

Description

Wondering what to do with green tomatoes? Make green tomato salsa, of course! They blend into a zesty dip that tastes just like salsa verde.


Ingredients

  • 8 ounces green tomatoes (about 5 small)
  • 1 jalapeño pepper (without seeds)
  • 3 large cloves garlic
  • 1 medium white onion
  • 1/2 cup fresh cilantro leaves
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lime juice

Instructions

  1. Peel the garlic. Peel and quarter the onion. Remove the seeds and ribs from the jalapeño (save the seeds for a hot salsa). If tomatoes are large, quarter them; otherwise leave them whole. (Ours were small so we left them whole.)
  2. Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. Broil on high for 4 to 5 minutes until just beginning to blacken. Flip and rotate the veggies and broil another 4 to 5 minutes.
  3. Transfer everything to a food processor or blender, except use only 1/2 of the jalapeño. Add the cilantro, kosher salt, and lime juice. Pulse until desired consistency is reached. Taste, and if you’d like it hotter add the other 1/2 of the jalapeño and/or some seeds. You may want to refrigerate until serving since the salsa will be warm from the roasting; or leave it at room temperature until serving.

  • Category: Appetizer
  • Method: Broiled
  • Cuisine: Mexican

Keywords: Green tomato salsa, What to do with Green tomatoes, Green tomato recipe

Looking for more salsa recipes?

Outside of this green tomato salsa recipe, here are a few of our favorite salsa recipes:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Mexican Pinwheel Recipe

These Mexican pinwheels are a quick and easy lunch recipe, they’re colorful and full of healthy veggies. Dip in salsa for the win! This post was created in partnership with ALDI. All opinions are our own. Easy lunch recipe ideas can be hard to come by. Confession: Alex and I are both terrible about planning ahead on lunches. This is especially true when we’re packing lunch for our son’s preschool lunch (sorry, Larson!). Now that back to school time is upon us, we decided to kick it into gear. This Mexican Pinwheel recipe is all about making a healthy lunch as fast as possible. The pinwheels are packed with healthy veggies rolled into a tortilla with a bit of hummus: and MAN, they are so tasty! We got all of the ingredients for this recipe at ALDI: a great place to stock up on back to school ingredients that are organic and affordable. Want to get cooking with us? Video: How to make pinwheels (1 Minute!) Want to try it too? Are you an ALDI fan? Let us know if you head to ALDI and make this recipe! Tell us in the comments below or tag us on Instagram: @acouplecooks and @aldiusa. Ingredients in this […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

These Mexican pinwheels are a quick and easy lunch recipe, they’re colorful and full of healthy veggies. Dip in salsa for the win!

Mexican pinwheel recipe

This post was created in partnership with ALDI. All opinions are our own.

Easy lunch recipe ideas can be hard to come by. Confession: Alex and I are both terrible about planning ahead on lunches. This is especially true when we’re packing lunch for our son’s preschool lunch (sorry, Larson!). Now that back to school time is upon us, we decided to kick it into gear. This Mexican Pinwheel recipe is all about making a healthy lunch as fast as possible. The pinwheels are packed with healthy veggies rolled into a tortilla with a bit of hummus: and MAN, they are so tasty! We got all of the ingredients for this recipe at ALDI: a great place to stock up on back to school ingredients that are organic and affordable. Want to get cooking with us?

Video: How to make pinwheels (1 Minute!)

Want to try it too? Are you an ALDI fan? Let us know if you head to ALDI and make this recipe! Tell us in the comments below or tag us on Instagram: @acouplecooks and @aldiusa.

Mexican pinwheel recipe

Ingredients in this Mexican pinwheel recipe

A “traditional” pinwheel recipe uses lots of cream cheese to hold it together. Alex and I don’t buy a lot of cream cheese, but we always stock our fridge with hummus. Turns out, hummus is a fantastic plant-based substitute for cream cheese for holding a pinwheel together. This makes it a viable vegan option: though we threw in a bit of optional shredded cheese! Here are the pinwheel ingredients we landed on:

  • Bell pepper
  • Green onion
  • Baby spinach
  • Black beans
  • Mexican spices (chili powder, cumin, garlic powder, onion powder)
  • Hummus
  • Shredded cheese (optional)
  • Wraps (use spinach wraps or gluten free wraps of your choosing)

For our Mexican pinwheels, we ordered these ingredients from ALDI and they showed up at our door (using their Instacart service). We’ve been working with ALDI all year and are thrilled at how affordable all their organic options are. It makes lunch box meals like these accessible for people of all budgets. That, we’d say, is a lunch time win.

*COUPON: ALDI now delivers groceries to your door using Instacart. Use the code ALDIACC for $10 off your first three ALDI orders on Instacart of $35 or more.

Rolling Mexican pinwheel recipe

The technique: rolling a pinwheel!

Now, the only part of this Mexican pinwheel that requires any amount of technique is rolling it up! Alex and I actually had to practice this a few times before we got it exactly how we wanted it. Here are a few pointers on how to roll up a pinwheel perfectly:

  • Roll it tightly. When you’re rolling, roll it as tightly as possible: this helps the rolls to stay together once you slice them.
  • Don’t worry if some of the filling falls out at the end! As you roll the pinwheel, the ingredients will be pushed toward the end of the roll. Don’t worry if a few fall out at the end of rolling – this is expected.
  • Cut off the ends. When you make a pinwheel recipe, you’ll cut off both ends of the roll — these sides won’t make a wheel shape because they don’t have a flat edge. You can eat them yourself while cutting the rest!

See the video above for how we arranged the veggies!

Pinwheel variations

There are lots of ways to customize this Mexican pinwheel recipe! First of all, once you get comfortable with the method, you won’t even have to measure quantities at all. Just spread with hummus and layer with veggies — you can also approximate on the seasonings. Or, use a seasoning blend like taco seasoning or fajita seasoning instead of these spices.

You can really use any combination of veggies you’d like for the interior. The veggies in the recipe below we chose to keep it super colorful. Truly anything will work! For a vegan variation, you can omit the cheese. And for a gluten-free variation, use a gluten-free wrap (ALDI offers LiveGfree Gluten Free Wraps!).

Mexican pinwheel recipe

Serving this pinwheel recipe

Alex and I made this Mexican pinwheel recipe when our niece and nephew were in town visiting, and they loved it! Our toddler Larson was also all about it. So we think we can safely call it kid approved. (Right?)

If you’d like, you can serve the pinwheels with salsa for dipping: it takes them to a whole new level! But they taste great without it, too. For lunch logistics, that might be the easiest option. We’ve also served this as a kid-friendly dinner recipe: it’s a great way to pack in veggies. And Alex and I ate the leftovers as a no-think adult dinner, too. So it works for everyone!

Mexican pinwheel recipe

Looking for more lunch recipes?

Looking for lunch-time inspiration? Here are a few more ideas:

This Mexican pinwheel recipe is…

Vegetarian and vegan, plant-based, and dairy-free without the cheese. For gluten-free, use gluten-free wraps.

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Mexican pinwheel recipe

Mexican Pinwheel Recipe


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2

Description

These Mexican pinwheels are a quick and easy lunch recipe, they’re colorful and full of healthy veggies. Dip in salsa for the win!


Ingredients

  • 1 organic green onion
  • 1/2 organic red pepper and 1/2 orange pepper (or 1 red pepper)
  • 1/2 cup organic black beans
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 2/3 cup Simply Nature Organic Classic Hummus
  • 1/2 cup organic baby spinach
  • 1/4 cup shredded cheese (optional)
  • 2 large L’oven Fresh Spinach Wraps (or gluten-free wrap of your choosing)
  • 1/2 cup Simply Nature Organic Salsa, for serving (optional)

Instructions

  1. Thinly slice the green onion, red pepper and orange pepper. In a small bowl, mix the black beans and sliced vegetables with chili powder, garlic powder, onion powder and kosher salt.
  2. Spread hummus in a thin layer with 1/4” around the edge of each tortilla.  Place half of the spinach in a layer in the middle of each tortilla. Place the peppers in a line on one side, and the black beans in a line on the other side (see the photo). Sprinkle half of the cheese on each tortilla.
  3. Tightly roll up the tortilla, keeping it as tight as possible and rolling smoothly at the end (don’t worry if a little bit falls out!). Slice off the ends and either eat or discard; then slice the remainder into 8 pieces. Serve immediately with salsa (optional) or refrigerate until serving. They’re perfect for lunches.
  • Category: Main Dish
  • Method: Raw
  • Cuisine: Mexican Inspired

Keywords: Mexican Pinwheel, Pinwheel Recipe

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