These delicious gluten-free apple crumb muffins are the perfect cross between a muffin and an apple crumble. They have diced apples, almond flour, a crumble made with a gluten-free flour blend, and lots of spices.
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Why This Recipe Works
- If you're a fan of apple crumble, you'll love these muffins! They have the apples, the spices, and a crumb topping similar to the one on a crumble. I made the crumb topping lighter without any oats but you could add those too to make the muffins even more similar.
- It's gluten-free. The batter is made with almond flour and the crumb with a gluten-free flour blend. My favorite is the Bob's Redmill 1:1 blend.
- It's just really good! These are hands down some of the best muffins I've made. They're soft, not overly sweet, and have the perfect texture. You really need these apple muffins in your life this fall, trust me.
Ingredients Notes
Almond flour - The main ingredient of these muffins. It's keto and packs a lot of protein. This makes the muffins a good everyday snack.
Arrowroot flour - This helps to bind the batter together because I'm only using almond flour besides this one.
Apple pie spice and cinnamon - You can use both or either but I like using both because the more spices the better in these muffins!
Coconut sugar - I prefer using this over regular sugar because it has lower GMI.
Apple puree - I wanted to double up on the apple flavor and added apple puree for extra flavor and texture.
Apples - The harder and heartier variety the better they'll hold their shape when baked. Any apples work but the harder ones will have less moisture and will yield better muffins.
Crumb topping - gluten-free flour, coconut sugar, butter (or vegan butter)
Step-by-Step Instructions
Making these muffins is a fairly simple process. First, you make the crumb topping, then combine the dry ingredients, wet ingredients, and then combine both together with the diced apples. The muffins bake for about 20 minutes so these can be ready in almost no time!
- Start by preparing the crumb topping. Simply mix the flour, coconut sugar, and butter in a bowl until evenly mixed and crumbly. Place in the fridge until ready to use.
- In a large bowl, mix together the almond flour, arrowroot flour, baking powder, sea salt, apple pie spice, and cinnamon. Set aside.
- In a separate bowl mix together the eggs, coconut sugar, avocado oil, vanilla extract, almond milk, apple puree.
- Mix the wet ingredients into the dry until just mixed. Try not to overmix the batter.
- Add the diced apples.
- Fold them in until just combined. Use a big spoon or a cookie scoop to scoop it to the muffin tins.
- Line your muffin pan with muffin liners. Preheat your oven to 350F (175C).
- Divide the batter evenly between the twelve muffin liners
- Top the muffins with your crumb topping.
- Bake for 20-25 minutes in the preheated oven
Storing
These muffins are best kept in the fridge in an airtight container for 4-5 days. Sometimes I keep them on the counter too in a container but they wouldn't keep for longer than 1-2 days, depending on how cool your kitchen is. If you're planning to keep them for a few days, definitely store them in the fridge. If you want to reheat them, just warm them up in the oven for 5-10 minutes at 200F.
FAQs
You can try substituting the eggs for flax egg but I haven't tried it myself so I can't guarantee it will work.
I prefer using a gluten-free flour blend because I find it yields a better crumble than almond flour does. Almond flour will not crisp up the same way.
Yes, I think pears would work great here. If you were to use softer fruit, like berries, I'd use a smaller amount because they have higher water content.
More Baked Goods
Below are three of my favorite muffins and loaves of bread, especially that chocolate banana bread!
- The Best Gluten-Free Pumpkin Spice Muffins
- Caramelized Chocolate Banana Bread
- Spiced Christmas Bread with Nuts and Dried Fruit
📖 Recipe
Apple Crumb Muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: baking
- Cuisine: american
- Diet: Gluten Free
Description
These muffins are gluten-free and so delicious. The diced apples and the crumb topping on these muffins are what make them so delicious.
Ingredients
Crumb topping:
- ¾ cup flour (I used a 1:1 gluten-free flour blend)
- ¼ cup coconut sugar
- ¼ cup butter or vegan butter
- ½ tsp apple pie spice
Muffins:
- 2 cups almond flour
- ½ cup arrowroot flour
- ¾ cup coconut sugar
- 2 ½ tsp baking powder
- ½ tsp fine sea salt
- 1 tbsp apple pie spice
- 1 tsp ground cinnamon
- 2 large eggs
- 2 tsp vanilla extract
- ¼ cup avocado or coconut oil
- ½ cup plant-based milk (almond, cashew, walnut, or oat)
- ½ cup apple puree
- 1 ½ cup diced apples (1-2 apples, core removed)
Instructions
- Preheat your oven to 350F (175C). Line a muffin tin with muffin liners and set it aside.
- Crumb topping: In a bowl, mix together the flour, coconut sugar, butter, and apple pie spice. Keep in the fridge until ready to use.
- In a large bowl, mix together the almond flour, arrowroot flour, baking powder, sea salt, apple pie spice, and cinnamon. Set aside.
- In a separate bowl mix together the eggs, coconut sugar, avocado oil, vanilla extract, almond milk, apple puree.
- Mix the wet ingredients into the dry until just mixed. Try not to overmix the batter. Stir in the diced apples.
- Divide the batter into the prepared muffin tin and divide the prepared crumble between the muffins.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack when they’re cool enough to handle.
- Store the muffins in an airtight container in the refrigerator for up to 4 days.
Notes
To warm up the muffins from the fridge, put them in the oven for 5-10 minutes at 200F (100C).
You can keep the muffins on the counter too but they won’t last as long as they would in the fridge.
Cori
I havent made these yet but they look good! I have been gluten free for prob about 10years. So its nice to find recipes that are already gluten free to begin with. Thank you for sharing your recipe!
Kevin Foodie
Kori, this is a very interesting recipe. Love the unique choice of ingredients. Definitely gonna try this. Maybe may add some rum to the batter. Thanks for sharing.
Michele
Yum, these Apple crumb muffins were so good. I loved the topping! Thanks for sharing.
Marta
I was looking for a way to use up a surplus of apples we picked at the orchard last week. This was a well-developed recipe. The muffins were tender, fluffy and full of flavor.
Bernice
The aromas coming out of the stove was so incredible it drew everyone into the kitchen before they were even done. Safe to say, these muffins were a big hit!
Stephanie Honikel
This is the perfect recipe to try with the upcoming holidays in mind. Looks super yummy. Can’t wait to give it a whirl. Thanks for sharing.
Kayla DiMaggio
Loving these apple crumb muffins! They are so easy and delicious and I love the flavors!
Patti@PattyCakesPantry
Apple muffins are one of our favorites. I have tried to substitute only almond flour in baked goods to make them gluten free, and it's worked for cookies, but not so well for muffins. Now, I know that the secret is arrowroot., and I can make them to share with our friends who are gluten free. Thank you!
Leslie
What a wonderful fall treat you have created! Loving the healthier elements in this recipe! Especially the crumb topping!
Kathryn
These apple crumb muffins are perfect for fall and we loved having these for breakfast and dessert. Love how moist and delicious they were. This was such a great recipe, I'll make it again!
Dennis K Littley
Wow, what a delicious and easy to make muffin. My family finished them off in one day!
Tiffany
This looks amazing! Very Fall! Thanks for always sharing the best recipes.
Jacqueline Debono
These muffins really could double up for both breakfast and dessert. They're so easy to make and seriously good!
Elaine
These are exactly the muffins I have been looking for. Fantastic recipe to make this holiday season - yum!
Aya
These apple muffins are so soft and moist. The crumble on top takes them to a whole new level. They are delicious, thank you for a great recipe!
Christie Adams Design
I am totally saving this for Thanksgiving! Looks so good!