Paleo Apple Cinnamon Crumb Muffins
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!
- 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
- Preheat oven to 350 degrees and line/grease a muffin tray
- In a large bowl, mix together eggs, applesauce, almond butter, yogurt and vanilla extract until smooth
- Mix in the almond flour, coconut flour, cinnamon, nutmeg and baking powder until smooth
- Fold in the chopped apple then evenly distribute the batter across muffin tray
- In a small bowl mix together the cinnamon crumb topping then sprinkle on top of each muffin
- Add to oven to bake for 20-25 minutes
- 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
Find it online: https://rachlmansfield.com/paleo-apple-cinnamon-crumb-muffins/