Apple Cinnamon Muffins

I seriously can’t get enough of these super fully and delicious Apple Cinnamon Crumble Muffins (paleo, GF, vegan.) They are the perfect thing to bake on the weekend to enjoy during the busy work week. The texture of these muffins is perfectly moist due to my secret ingredient: apple butter! You couldn’t tell that they aren’t made with any grain, eggs, or refined sugars.

Why you will love these muffins

• They have the perfect amount of cinnamon apple flavor.
• The texture is so soft and moist because nothing is worse than a super dry muffin!
• They are made with healthier ingredients and are packed with fiber.
• They are gluten, dairy, egg, and refined sugar free.
• You can make a batch to enjoy throughout the week or to share with your family.
• The crumble topping really elevates these muffins.

What you will need

Almond Flour – This is a staple in my kitchen because it is an excellent healthier gluten free flour alternative. It’s lower in carbs and higher in protein than most flours.

Tapioca Flour – I like to combine almond flour with a finer flour like tapioca flour to make the texture less grainy. You can also use cassava flour.

Coconut Flour – Adding a little bit of coconut flour helps absorb extra moisture in baked goods.

Apple Butter – This is really the key to making the perfectly moist muffin texture and holds everything together nicely! You can also substitute with applesauce instead which will still keep the muffins moist but wont give the exact same strong apple spice flavor.

Coconut Sugar – This is my favorite refined sugar free sweetener to use in most of my baked goods. It is lower on the glycemic index and almost taste like brown sugar! You could substitute with maple syrup instead.

Nut Milk – I like to use almond or coconut milk.

Flax “Eggs” or Egg Substitute – To make a flax egg you will combine 1 tbsp ground flax seed with 2 tbsp water. This forms a gel like texture that acts as a binding agent in baked goods. You can use regular eggs as well if you can tollerate them.

Cinnamon – Apples and cinnamon are a match made in heaven! Cinnamon contain many anti-inflammatory properties and supports healthy blood sugar levels!

Vanilla Extract – Vanilla is always a good idea in muffins!

Baking Soda – This is what makes the muffins rise when baking.

Baking Powder – This gives the muffins a nice fluffy texture

A Large Apple – I love baking fresh apple pieces into my muffins because it adds more flavor and a great texture. Apples are rich in fiber and antioxidants like quercetin! They may also support healthy digestion, cholesterol, and blood pressure.

Coconut Oil – This is a great healthy plant based oil to use in baking and cooking. It provides brain boosting fats and can support a healthy microbiome.

Butter – You can use vegan or grass fed butter.

How to make the apple cinnamon crumble muffins

First, peel and cut the apple into small pieces. In a pan over low-medium heat, sauté the apples with 1 tbsp coconut oil. Sauté until tender, then set aside. In a bowl, whisk together the almond flour, tapioca flour, coconut flour, coconut sugar, cinnamon, baking soda, and baking powder. Then add in the applesauce, flax eggs, coconut milk, and vanilla extract.

Next, fold in the apples and then scoop about 1/4 cup batter to 12 lined muffin cups. Make the crumble by adding all the ingredients to a small food processor and pulse until a crumble consistency forms. op each muffin with some of the crumble mixture and then bake in the oven for 25 minutes at 350 degrees. Let the muffins cool down before enjoying. Store them in an air-tight container in the fridge and enjoy within 1 week.

~ Note ~

They taste best when warmed up in the toaster over for 5 mins or in the microwave for 25 seconds.

Other recipes you will enjoy

Cinnamon Apple Yogurt Granola Cups

Pumpkin Spice Chia Pudding

Gingerbread Apple Coffee Cake

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!