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Paleo Apple Cinnamon Crumb Muffins

September 1, 2020

Paleo Apple Cinnamon Crumb Muffins made with all vegan, gluten-free and dairy-free ingredients. No added sugars in the muffins and they are such a delicious and perfectly moist (yes I said it) fall-ish muffin recipe!

Paleo Apple Cinnamon Crumble Muffins made with all gluten-free and dairy-free ingredients. No added sugars in the muffins and they are such a delicious and perfectly moist (yes I said it) fall-ish muffin recipe!

It is September 1st. So naturally it is time to start talking about every single apple recipe around.

Starting with these insanely good Paleo Apple Cinnamon Crumb Muffins. One of my new favorite seasonal type of recipes to bake.

You guys knows I am all about apple recipes. They are my absolute favorite to make and we have so many to choice from here on the blog, I am definitely going to need to do a round up soon.

But these new muffins will win you guys over for so many recipes.

For starters they have no sugar in them. Only 1 tablespoon in the crumb topping so they are a great snack for your kids too if you try to limit sugar intake. Plus they are packed with healthy fats and they are super nutrient dense from the almond flour, almond butter and coconut flour. I love that every ingredient in these muffins also happens to be paleo, gluten-free and vegan too!

paleo apple muffinsapple muffins

Ingredients you need to bake paleo apple muffins:

  • Flax eggs – or use two pasture-raised eggs
  • Unsweetened applesauce
  • Creamy almond butter (or your nut butter of choice)
  • Non-dairy yogurt – or any yogurt. I used coconut yogurt here.
  • Almond flour – I haven’t tested subs for another flour but please reference this blog post before doing so
  • Coconut flour – I haven’t tested another flour
  • Cinnamon + nutmeg
  • Apple – any apple you love! I used honey crisps (of course!)
  • Chopped nuts – I used pecans but walnuts would be great too
  • Coconut or avocado oil – just a splash for crumb topping – either works!
  • Maple syrup – only a tablespoon is needed for the crumb topping

How to make these cinnamon apple crumb muffins:

  1. Preheat oven to 350 degrees and line/grease a muffin tray
  2. In a large bowl, mix together eggs, applesauce, almond butter, yogurt and vanilla extract until smooth
  3. Mix in the almond flour, coconut flour, cinnamon, nutmeg and baking powder until smooth
  4. Fold in the chopped apple then evenly distribute the batter across muffin tray
  5. In a small bowl mix together the cinnamon crumb topping then sprinkle on top of each muffin
  6. Add to oven to bake for 20-25 minutes
  7. Allow the muffins to cool for a few before removing and enjoy!

A few of my other favorite apple recipes:

The Best Paleo Apple Pear Crisp Ever (gluten-free)

The Best Ever Gluten-free Apple Blondies

Gluten-free Chocolate Chip Banana Apple Bread (vegan)

The Best Baked Paleo Apple Cider Donuts (vegan)

Paleo Apple Cinnamon Crumble Muffins made with all gluten-free and dairy-free ingredients. No added sugars in the muffins and they are such a delicious and perfectly moist (yes I said it) fall-ish muffin recipe!

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Paleo Apple Cinnamon Crumb Muffins

Paleo Apple Cinnamon Crumble Muffins made with all gluten-free and dairy-free ingredients. No added sugars in the muffins and they are such a delicious and perfectly moist (yes I said it) fall-ish muffin recipe!

Paleo Apple Cinnamon Crumb Muffins made with all vegan, gluten-free and dairy-free ingredients. No added sugars in the muffins and they are such a delicious and perfectly moist (yes I said it) fall-ish muffin recipe!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20-25 mins
  • Total Time: 25 mins
  • Yield: 7-8 muffins 1x
Scale

Ingredients

Apple muffins:

  • 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water OR use two pasture-raised eggs)
  • 1 cup unsweetened applesauce
  • 1/3 cup creamy almond butter (or your nut butter of choice)
  • 1/3 cup non-dairy yogurt
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/4 cup almond flour**
  • 1/3 cup + 2 tbsp coconut flour**
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/3 cup organic apple, chopped

Cinnamon crumb topping:

  • 1/2 cup almond flour
  • 1/2 cup chopped nuts (I used pecans)
  • 1.5 tablespoons coconut or avocado oil
  • 1.5 tablespoons maple syrup

Instructions

  1. Preheat oven to 350 degrees and line/grease a muffin tray
  2. In a large bowl, mix together eggs, applesauce, almond butter, yogurt and vanilla extract until smooth
  3. Mix in the almond flour, coconut flour, cinnamon, nutmeg and baking powder until smooth
  4. Fold in the chopped apple then evenly distribute the batter across muffin tray
  5. In a small bowl mix together the cinnamon crumb topping then sprinkle on top of each muffin
  6. Add to oven to bake for 20-25 minutes
  7. Allow the muffins to cool for a few before removing and enjoy!

Notes

*Store leftovers in an airtight container for 5 days or freezer for 2 months

**I haven’t tested subs for another flour but please reference this blog post before doing so

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

6 Responses

  1. Hi Rachel – thanks for this recipe (and all your content, we love it)! These muffins were delicious but I have a question. My batter made 11 generous muffins (regular size tin) and it took 30+ mins to cook them, still a bit underdone. I see in the ingreds list it says 1/4c syrup but then does not mention it again in the instructions. Should I have left that out? Wondering if that’s why my muffins turned out so “moist” 🙂 Will definitely make these again this fall, so want to make sure I am ready to go for next time!

    1. hi!! so sorry its added with wet ingredients 🙂 they are more moist than most muffins but also depends on applesauce consistency and flour. maybe add more flour next time?!

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