Description

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!

Ingredients

Scale

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“)

Icing Ingredients:

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”)

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Instructions

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.

Notes

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.