These muffins are gluten-free and so delicious. The diced apples and the crumb topping on these muffins are what make them so delicious.
- 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
- 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)
- 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.
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.
Keywords: apple crumb, muffins