Gluten Free Apple Cinnamon Muffins with Crumb Topping

Delicious and healthy gluten free cinnamon apple muffins made with almond flour and a coconut butter glaze.

Prep:
20
mins
Cook:
25
mins
TOtal:
45
mins
servings:
8

Ingredients

For the Crumb Topping

Dry Ingredients

Wet Ingredients

  • 3 tbsp Coconut Oil melted, or very soft
  • 3 Eggs
  • 1 tsp Apple Cider Vinegar raw, unfiltered
  • 4 tbsp Almond Milk or oat milk, unsweetened
  • 2 Apples cored, peeled and chopped (about 1 1/4 cup)

For the Drizzle


Instructions

  1. Preheat your oven to 350ºF (177ºC) and grease your muffin tin well or use liners (see notes).
  2. In a small bowl, add all of the crumb top ingredients and mash well with a fork or your hands until it is crumbly and holds together. Set aside.
  3. In a large bowl, add the dry ingredients (almond flour through to cinnamon) and whisk well.
  4. In a medium sized bowl, add the wet ingredients except for the apple (the coconut oil through to the almond milk). Whisk well, ensuring the eggs are beaten. Add the wet ingredients to the dry and mix until just combined and all the flour is absorbed. Fold in the apples.
  5. Pour the muffin mix into the prepared tin, filling it up to the top. Add the crumble topping, pressing down gently to ensure it sticks to the muffin.
  6. Place in the oven and bake for 15 minutes. Remove, and tent with aluminum foil loosely over top so they don't burn. Bake for an additional 10 minutes. Remove and let them cool for about 10 to 15 minutes before transferring to a cooling rack.
  7. To make the coconut butter drizzle, simply melt the coconut butter and oil together in a small pot on the stove or in a microwave safe bowl for 30 seconds. Just stir well after it is melted and drizzle on top with a spoon.