Apple Crumb Muffins (Paleo, Gluten-Free)

Apple Crumb Muffins (Paleo, Gluten-Free) offer a wonderfully cozy way to start your morning or enjoy as a delightful snack throughout the day. With their warm cinnamon aroma wafting through the kitchen, these muffins become an irresistible treat for both family and friends. Not only are they packed with wholesome ingredients, but their tender, fluffy texture combined with the crunchy crumb topping truly makes your taste buds dance. Plus, they are grain-free, making them a fantastic option for anyone following a Paleo diet or avoiding gluten.

I first discovered the joy of making Apple Crumb Muffins during an autumn weekend when the air was crisp, and everything seemed to call for the comforting flavors of cinnamon and apple. After a bit of experimentation, I came up with this delicious version that is now a beloved staple in my home. Brighten up your mornings with these delightful muffins—easy to make and good for the soul. You’ll definitely want to give this recipe a try!

How to Make Apple Crumb Muffins (Paleo, Gluten-Free)

1. Preheat the Oven: Start by preheating your oven to 350°F and line a 12-cup muffin pan with parchment liners—this makes for easy cleanup and lets the muffins release perfectly!
2. Make the Crumb Topping: In a small bowl, mix together 1/2 cup blanched almond flour, 1/4 cup maple sugar, 1 teaspoon cinnamon, and a pinch of fine sea salt. Add in 3 tablespoons of softened refined coconut oil, using a fork to blend until you achieve a crumbly mixture with both small crumbs and larger clusters. Place this mixture in the refrigerator while you prepare the muffin batter to let it firm up.
3. Prepare the Apples: Peel and coarsely grate enough apple to measure 3/4 cup, squeezing it lightly to remove some excess moisture—don’t squeeze it completely dry. Dice enough additional apple to measure 1 cup, and set it aside.
4. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups blanched almond flour, 1/2 cup tapioca flour, 2 tablespoons coconut flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until well combined.
5. Whisk Wet Ingredients: In a large bowl, beat together 4 large eggs (make sure they’re at room temperature), 1/4 cup unsweetened almond milk, 2/3 cup maple sugar, 1/4 cup melted coconut oil, 1 1/2 teaspoons pure vanilla extract, and 1 tablespoon fresh lemon juice until smooth. Stir in the grated apple, ensuring it’s evenly distributed.
6. Combine: Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Allow the batter to sit for 2-3 minutes; the coconut flour benefits from this time to absorb moisture. Then, fold in the diced apples, ensuring they’re evenly mixed into the thick batter.
7. Fill Muffin Cups: Scoop the batter evenly among the 12 prepared muffin cups, filling them quite full. Retrieve the crumb topping from the refrigerator and generously crumble it over each muffin, allowing for some bigger pieces for that lovely crunch.
8. Bake: Place the muffins in your preheated oven and bake for 22–26 minutes, or until the tops are set and a toothpick inserted near the center comes out clean or with just a few moist crumbs. The aroma will be intoxicating!
9. Cool: Let the muffins cool in the pan for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
10. Make the Glaze: For a sweet touch, mix together 1/2 cup powdered maple sugar or powdered sugar, 1 tablespoon almond milk, 1/2 teaspoon vanilla, and a tiny pinch of salt in a small bowl until smooth, adding more almond milk if needed. Drizzle over the cooled muffins for a delightful finish.

Storing & Reheating

Store your Apple Crumb Muffins at room temperature in an airtight container for up to three days, or in the refrigerator for about a week. For longer storage, freeze muffins in a freezer-safe container for up to three months. When you’re ready to enjoy again, simply reheat them in a microwave for about 15-20 seconds, allowing the deliciousness to come back to life, although the texture may be slightly different after freezing.

There’s something irresistibly special about homemade Apple Crumb Muffins (Paleo, Gluten-Free) that store-bought can’t replicate. Not only do they fill your kitchen with the sweetest scents, but they also tick all the boxes for taste and healthfulness. Give this gorgeous recipe a whirl, and who knows? You might just become known as the go-to muffin maker among your friends and family!

Recipe FAQs

Can I substitute regular flour for the almond flour?

Absolutely! However, using regular flour will make the muffins no longer gluten-free or Paleo. If you can have gluten and aren’t avoiding grains, all-purpose flour or whole wheat flour will work, but you may need to adjust the liquid in the recipe slightly.

How can I make these muffins sweetener-free?

If you’re looking to cut out sugars, consider using ripe mashed bananas or unsweetened applesauce to naturally sweeten the muffins. However, be aware that this may change the final texture and flavor profile.

Can I add nuts or other mix-ins?

Yes, adding nuts like walnuts or pecans can enhance the muffins’ flavor and texture! Just be sure to chop them roughly for even distribution. You could also throw in some shredded coconut or chocolate chips for extra sweetness.

How can I make the muffin tops extra crisp?

For crispier muffin tops, consider placing them under the broiler for a minute or two after baking, watching carefully to prevent burning. The crumb topping will turn a beautiful golden brown, adding to the texture you’re looking for.

More Breakfast Recipes

• Asparagus Frittata with Goat Cheese & Sweet Potatoes
• Healthy Applesauce Muffins
• Healthy Apple Muffins with Cottage Cheese (High Protein!)
• Valentine’s Brunch Croissant Bake
• Soft Scrambled Eggs with Smoked Salmon & Chives (Toast or Bagel)

📖 Recipe Card

Apple Crumb Muffins (Paleo, Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Peter
• Prep Time: 10 minutes
• Cook Time: 26 minutes
• Total Time: 36 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Paleo, Gluten-Free

Print Recipe

Pin Recipe

---

Description

These Apple Crumb Muffins are bursting with flavor, featuring a delightful combination of fresh apples, almond flour, and a crumbly topping. Perfect for a quick breakfast or snack, they deliver homemade goodness that is both healthy and satisfying.

---

Ingredients

Scale 1x2x3x

• 1/2 cup blanched almond flour
• 1/4 cup maple sugar or coconut sugar
• 1 teaspoon cinnamon
• Pinch fine sea salt
• 3 tablespoons refined coconut oil softened but not melted
• 2 cups blanched almond flour
• 1/2 cup tapioca flour or arrowroot flour
• 2 tablespoons coconut flour
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 4 large eggs room temperature
• 1/4 cup unsweetened almond milk
• 2/3 cup maple sugar
• 1/4 cup refined coconut oil melted and cooled
• 1 1/2 teaspoons pure vanilla extract
• 1 tablespoon fresh lemon juice
• 3/4 cup peeled coarsely grated apple, lightly squeezed to remove excess moisture
• 1 cup peeled apple finely diced
• 1/2 cup powdered maple sugar or powdered sugar
• 1 tablespoon almond milk
• 1/2 teaspoon vanilla
• Tiny pinch salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin pan with parchment liners.
2. In a small bowl, combine almond flour, maple sugar, cinnamon, and salt. Mix in the softened coconut oil using a fork until crumbly. Refrigerate the crumb topping while preparing the batter.
3. Peel and coarsely grate enough apple to measure 3/4 cup, squeezing out excess moisture. Finely dice enough additional apple to measure 1 cup and set aside.
4. In a medium bowl, whisk together almond flour, tapioca flour, coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
5. In a large bowl, whisk eggs, almond milk, maple sugar, melted coconut oil, vanilla, and lemon juice until smooth. Stir in the grated apple.
6. Add dry ingredients to the wet mixture and stir gently until combined. Let the batter sit for 2-3 minutes. Fold in diced apples, ensuring batter is thick but moist.
7. Divide the batter among the muffin cups, filling them nearly full. Remove crumb topping from the refrigerator and crumble generously over each muffin.
8. Bake for 22-26 minutes until tops are set and a toothpick comes out clean or with a few moist crumbs.
9. Allow muffins to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
10. For the vanilla glaze, mix the ingredients together in a small bowl until smooth, adding milk slowly. Drizzle over cooled muffins.

---

Notes

Using room temperature eggs helps create a fluffier muffin texture.
For added sweetness, you can drizzle with extra maple syrup before serving.
Store leftover muffins in an airtight container for up to three days.

---

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 8g
• Sodium: 160mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg

More Breakfast Recipes

Pumpkin Muffins

Pumpkin Pancakes

Paleo Pumpkin Bread (Moist, & Almond Flour)

Fluffy Apple Cinnamon Pancakes

Pumpkin Waffles with Canned Pumpkin