Paleo Apple Cinnamon Crumb Muffins

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4.9 from 7 reviews

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



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


  1. Preheat oven to 350 degrees and line/grease a muffin tray
  2. In a large bowl, mix together eggs, applesauce, maple syrup, 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!


*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

  • Author: Rachel