Gluten-Free Apple Crumb Muffins (Vegan)
Gluten-Free Apple Crumb Muffins are made with whole grain gluten-free oat flour, almond flour, applesauce, and coconut sugar topped with a cinnamon sugar crumble. Dairy-free, vegan.
Ingredients
For the Crumb Topping
- 4-5 tablespoons organic cane sugar
- 2 tablespoons coconut oil
- 1/4 teaspoon ground cinnamon
For the Muffins
- 2 tablespoons chia seeds
- 1/2 cup hot water
- 1 tablespoon fresh lemon juice (half of 1 lemon)
- 1 cup unsweetened applesauce
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 1 1/4 cups gluten-free oat flour
- 1/4 cup arrowroot flour/starch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup coconut sugar
- 1/2 apple, peeled and diced
Instructions
-
Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
-
In a small bowl, combine crumb topping ingredients with your fingers so that the coconut oil breaks down into pea-sized or smaller pieces. Start with 4 tablespoons sugar, add a little more if needed. Set aside.
-
In a blender, add chia seeds, hot water, lemon juice, applesauce, and coconut oil. Set aside.
-
In a large bowl, add almond flour, oat flour, arrowroot starch, baking soda, baking powder, ground cinnamon, salt, and coconut sugar. Whisk to combine.
-
Add vanilla extract to the mixture in the blender, and blend on high until smooth. Fold liquid mixture into the dry mixture. Once evenly combined, fold in diced apples.
-
Evenly divide muffin batter amongst muffin tins. Sprinkle crumb topping on top of each. Bake for 25-28 minutes, or until a toothpick comes out clean.
Remove gluten-free apple crumb muffins from oven and place tray on a wire cooling rack. Allow to cool. Store in an airtight container.