These Gluten-Free Apple Crumb Muffins require a bit more measuring than a typical muffin recipe, but are well worth the effort! I’ve made them dozens of times and they are my husband’s very favorite. They are moist, flavorful, full of whole-foods, and refined-sugar/dairy-free!


These apple crumb muffins are one of my proudest gluten-free creations to date! I tested the recipe 4 different times and finally arrived at a winner. I am so excited to share it!

I used to be a big fan of those large apple muffins you can buy at Costco. I wanted to create a muffin as good as those! These are just as delicious; but free of gluten, dairy, refined-sugar, and anything like xanthan gum. They are made with whole-grain gluten-free flours and perfectly acceptable to eat for breakfast. Just the way a muffins should be!

I recently discovered making raw buckwheat flour from buckwheat groats in my blender. Raw buckwheat flour is not only extremely nutritious, but wonderful for helping to bind gluten-free baked goods. I prefer using a combination of that and flax/chia instead of gums in my baking. I find it makes a wonderful crumb without being overly gummy. I also like using unrefined sugar. But you can easily substitute brown sugar or whatever sweetener you like in these!

Instead of using diced apples in these muffins, I grated the apples so every bite would have some apple. The shredded apples also help the muffins to stay moist. These lovelies are scented are cinnamon and perfectly sweet. Combine that with a crispy, streusel topping and you have arrived at my favorite muffin. Hands down.




Gluten-Free Apple Crumb Muffins {dairy-free}

Yield: 14-16 Muffins

Perfect apple crumb muffins with a moist, tender crumb, crispy streusel topping and shredded sweet apple, in every bite!


    For the Crumble Topping:
  • 1/4 cup gluten-free oats*
  • 1/4 cup brown sugar or coconut sugar
  • 3 tablespoons sorghum flour
  • 3 tablespoons coconut oil, softened but not melted (or softened butter)
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • Dry:
  • 1 cup sorghum flour (or brown rice flour)
  • 2/3 cup arrowroot powder
  • 1/2 cup almond flour*
  • 1/4 cup raw buckwheat flour*
  • 1/4 cup brown sugar or coconut sugar
  • 2 tablespoons ground flax seed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • Wet:
  • 2 eggs
  • 2/3 cup unsweetened applesauce
  • 6 tablespoons almond milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla
  • Other:
  • 2 apples, peeled and coarsely shredded


  1. Preheat the oven to 350F. Line a standard muffin pan with paper liners.
  2. Combine all the ingredients for the crumb topping with a fork until pea-sized lumps form.
  3. Combine all the dry ingredients in one bowl and the wet in another bowl.
  4. Add the wet ingredients to the dry, along with the shredded apples and stir until just barely combined. Don't overstir!
  5. Scoop the batter to fill each muffin cup 2/3 of the way. Sprinkle each with some of the crumb topping, pressing lightly.
  6. Bake for 20 minutes, until a toothpick inserted into the center comes out clean. Cool slightly and enjoy!


*Thinly sliced almonds or quinoa flakes can be substituted for oats.

*Blanched almond flour makes lighter baked goods than regular ground almond flour. I use the brand Honeyville.

*For the raw buckwheat flour, I buy Bob's Red Mill Buckwheat Groats and grind them up in my blender. This raw buckwheat flour makes a great binder. Prepackaged buckwheat flour is not the same and often has a very strong flavor.