Apple Muffins

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Enjoy a delightful fall morning with these delicious apple muffins!

Apple Muffins

Course Breakfast


For the Crumble Topping:

  • ½ cup all-purpose flour scoop and level
  • cup brown sugar
  • ¼ teaspoon cinnamon
  • ¼ cup soft coconut oil

For the Muffins:

  • ¾ cup plus 2 tablespoons all-purpose flour scoop and level
  • ¾ cup whole wheat flour scoop and level
  • ½ cup plus 2 tablespoons almond flour scoop and level
  • 1 tablespoon baking powder
  • 2 teaspoons apple pie spice
  • ½ teaspoon sea salt
  • ½ cup unsweetened almond milk
  • ½ cup unsweetened applesauce
  • ½ cup cane sugar
  • ¼ cup avocado oil or another neutral oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups peeled and diced apple

For the Glaze:

  • ¾ cup powdered sugar
  • 1 to 1½ tablespoons unsweetened almond milk


  • Heat the oven to 400°F and grease a 12-cup muffin tin.
  • Prepare the crumble topping: In a medium bowl, whisk together flour, brown sugar, and cinnamon. Add coconut oil and mix until crumbly. Be careful not to overmix.
  • Mix the muffins: In a large bowl, whisk together all-purpose flour, whole wheat flour, almond flour, baking powder, apple pie spice, and salt.
  • In another bowl, vigorously whisk almond milk, applesauce, sugar, avocado oil, eggs, and vanilla.
  • Combine wet and dry ingredients, folding in the diced apples. Use a ⅓-cup measuring cup to scoop batter into muffin cups. Sprinkle crumble topping on each. Bake for 17 to 22 minutes, or until a toothpick comes out clean. Cool for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the glaze: Whisk together powdered sugar and 1 tablespoon almond milk until smooth. If too thick, add more almond milk, 1 teaspoon at a time, until it reaches a drizzleable consistency. Drizzle over the cooled muffins. Enjoy!

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