These gluten free and vegan Apple Crumble Muffins are the perfect breakfast treat for Fall! The sweet crumble topping combined with the warm apple cinnamon flavor is just so delicious!
- 1 cup (167g) all purpose gluten free flour (I use “Better Batter“)
- 1 cup (116g) gluten free oat flour (or sorghum flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1 tsp cinnamon
- 1 tsp salt
- 1 cup dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted (avocado oil works as well)
- 1 tsp vanilla
- 1 1/2 cups apple, peeled and chopped
Crumble Topping Ingredients:
- 1/3 cup coconut sugar, packed (or brown sugar)
- 1 tsp cinnamon
- 1/4 cup vegan butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 2/3 cup gluten free all purpose flour (I use “Better Batter“)
- 3/4 cup powdered sugar or substitute (I use “Swerve” powdered sweetener)
- 1–2 tbsp dairy free milk (I use “So Delicious Unsweetened Coconut Milk”)
- Preheat oven to 350°F. Grease muffin cups or line with muffin liners.
- In a small bowl, combine all of the crumble topping ingredients except for the flour. Stir to combine.
- Use a rubber spatula to mix in the flour. The topping should be thick and crumbly.
- In a large bowl, whisk together gluten free all-purpose flour, gluten free oat flour, baking powder, baking soda, salt, cinnamon, and xanthan gum (if your flour doesn’t contain it).
- Add the remaining muffin ingredients except for the apples to the bowl and stir until combined.
- Fold the apples into the batter and fill each muffin tin about 3/4 of the way full.
- Add the crumble topping to each muffin and press gently to make sure the crumble sticks to the muffins while they bake.
- Bake for 25-30 minutes.
- Allow the muffins to cool completely before eating.
For the best results, I recommend weighing your flour for this recipe. This is the inexpensive scale I use. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.