Can you make these muffins vegan?

You can try substituting the eggs for flax egg but I haven't tried it myself so I can't guarantee it will work.

Can I use almond flour for the crumb topping?

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.

Can you use a different fruit than apples?

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.

Gluten-Free Apple Crumb Muffins

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

Units Scale

Crumb topping:

3/4 cup flour (I used a 1:1 gluten-free flour blend)
1/4 cup coconut sugar
1/4 cup butter or vegan butter
1/2 tsp apple pie spice

Muffins:

2 cups almond flour
1/2 cup arrowroot flour
3/4 cup coconut sugar
2 1/2 tsp baking powder
1/2 tsp fine sea salt
1 tbsp apple pie spice
1 tsp ground cinnamon
2 large eggs
2 tsp vanilla extract
1/4 cup avocado or coconut oil
1/2 cup plant-based milk (almond, cashew, walnut, or oat)
1/2 cup apple puree
1 1/2 cup diced apples (1-2 apples, core removed)

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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.