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Apple-Crumb-Muffins-Paleo-Gluten-Free-Recipe

Apple Crumb Muffins (Paleo, Gluten-Free)

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  • 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

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
  • 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

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

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Find it online: https://cosycountrykitchen.com/apple-crumb-muffins-paleo-gluten-free/