Of all the muffins, apple crumb muffins are my very favorite! This is one of the first muffin recipes I created on this blog and it’s one I’ve come to love and make again and again.
I’ve updated this recipe so it can easily be made with my Grain-Free Flour Blend. It is so much easier than measuring out a bunch of different flours and always turns out great.
The trick with these muffins is shredded apple. They make the muffins so moist and that oat crumb topping adds the perfect texture and sweetness.
I’ve been trying to post one recipe a month using my flour blend for those of you that use it. I love how baked goods turn out with this blend! I’ve heard great things about the Zucchini Bread I made with this flour earlier this summer. And these pancakes are a recipe I make monthly.
Let me know how these muffins turn out for you in the comments below! Happy October!
Perfect apple crumb muffins with a moist, tender crumb, crispy streusel topping and shredded sweet apple, in every bite!
- 1/3 cup gluten-free oats*
- 1/3 cup brown sugar or coconut sugar
- 1/4 cup Erin's Grain-Free Flour Blend
- 1/4 cup coconut oil, softened but not melted (or softened butter)
- 1/2 teaspoon cinnamon
- pinch of salt
- 2 1/2 cups Erin's Grain-Free Flour Blend
- 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
- 2 eggs
- 2/3 cup unsweetened applesauce
- 1/4 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 cup peeled, shredded apple (1 large or 2 small apples)
- Preheat the oven to 350F. Line a standard muffin pan with paper liners.
- Combine all the ingredients for the crumb topping with a fork until pea-sized lumps form.
- Combine all the dry ingredients in one bowl and the wet in another bowl.
- Add the wet ingredients to the dry, along with the shredded apples and stir until just barely combined. Don't overstir!
- Scoop the batter to fill each muffin cup 2/3 of the way. Sprinkle each with some of the crumb topping, pressing lightly.
- 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.
Post from October 2013
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.
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
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
2/3 cup unsweetened applesauce
6 tablespoons almond milk
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla
2 apples, peeled and coarsely shredded
Preheat the oven to 350F. Line a standard muffin pan with paper liners.
Combine all the ingredients for the crumb topping with a fork until pea-sized lumps form.
Combine all the dry ingredients in one bowl and the wet in another bowl.
Add the wet ingredients to the dry, along with the shredded apples and stir until just barely combined. Don’t overstir!
Scoop the batter to fill each muffin cup 2/3 of the way. Sprinkle each with some of the crumb topping, pressing lightly.
Bake for 20 minutes, until a toothpick inserted into the center comes out clean. Cool slightly and enjoy!