Gluten-Free Apple Crumb Muffins (Vegan)

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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 28

Total Time 43

Servings muffins

Calories 221kcal

Author Tessa

Ingredients

For the Crumb Topping

4-5 tablespoons organic cane sugar
2 tablespoons coconut oil
¼ teaspoon ground cinnamon

For the Muffins

2 tablespoons chia seeds
½ 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
¾ cup almond flour
1 ¼ cups gluten-free oat flour
¼ cup arrowroot flour/starch
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup coconut sugar
½ 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.

Notes

Store leftover muffins in an airtight container. Keep them at room temperature for 3-5 days.

Nutrition