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+ servings
Three muffins on parchment paper on a plate

Meaningful Eats

Gluten-Free Apple Crumb Muffins {dairy-free}

Perfect apple crumb muffins with a moist, tender crumb, crispy streusel topping and shredded sweet apple, in every bite!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 muffins


For the Crumble Topping:

  • cup gluten-free oats*
  • cup brown sugar or coconut sugar
  • ¼ cup Erin's Grain-Free Flour Blend
  • ¼ cup coconut oil softened but not melted (or softened butter)
  • ½ teaspoon cinnamon
  • pinch of salt


  • 2 ½ cups Erin's Grain-Free Flour Blend
  • ¼ cup brown sugar or coconut sugar
  • 2 tablespoons ground flax seed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon nutmeg


  • 2 eggs
  • cup unsweetened applesauce
  • ¼ cup almond milk
  • ½ cup maple syrup
  • ¼ 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 ⅔ 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.


Calories: 202kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 190mg | Potassium: 104mg | Fiber: 3g | Sugar: 11g | Vitamin A: 45IU | Vitamin C: 1.5mg | Calcium: 56mg | Iron: 1.2mg