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Apple cinnamon crumb muffins

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  • Author: Betty Davies
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Description

Apple Cinnamon Crumb Muffins. Whole grain and dairy-free.

Ingredients

Scale

Dry Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 cup oat flour
  • 1/2 cup coconut palm sugar, Sucanat, or light brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice

Wet ingredients

  • 1 cup unsweetened almond milk + 1 tablespoon apple cider vinegar (or buttermilk)
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Extra:

  • 2 cups diced peeled apples

For the topping:

  • 1/2 cup same sugar as used above (coconut palm, Sucanat, or light brown sugar)
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 3 tablespoons melted coconut oil

Instructions

  1. Preheat the oven to 400 degrees.  Oil a muffin pan or line with paper liners and spray the liners.
  2. In a large bowl, whisk together the dry ingredients.  In a separate bowl, whisk together the wet ingredients.  Pour the wet ingredients over the dry ingredients and mix with a wooden spoon until just combined.  Add in the apples.  Do not overmix.
  3. Combine all of the ingredients for the crumb topping and mix until crumbly.
  4. Fill each cup of the muffin pan almost to the top, and sprinkle with the crumb topping.  Bake in the preheated oven for 15 minutes, or until the muffins are just turning golden brown and a toothpick comes out clean.  Enjoy!

 

Notes

This is a versatile recipe.  I’ve used diced pears instead of apples and that works well.  I’ve also made them many times without the crumb topping–that yields a muffin with less sugar and they are great without it. The crumb topping just adds an extra yumminess.  You can also use all whole wheat flour, but I prefer to have the oat flour in there to help lower the glycemic load.  I’ve even made them with all oat flour and it works if you need them to be gluten-free.  The texture isn’t as great, but they are still good. Also, I have made these with flax eggs and it does work.  I prefer the results I’ve gotten from using eggs, though.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 266
  • Sugar: 13.3g
  • Sodium: 109mg
  • Fat: 11.75g
  • Carbohydrates: 38.5g
  • Protein: 5.5g

Find it online: https://happyhealthymama.com/apple-cinnamon-crumb-muffins.html