Apple Spice Crumb Muffins
Fall flavors make me so happy!! And if you asked me to choose I would choose apple over pumpkin any day. Apples are pretty widely appreciated because i’m pretty sure they hold a happy place in our hearts from a young age. Between apple juice and applesauce as kids, then learning to appreciate the crisp sweetness of a honeycrisp apple as an adult, they are just the BEST! These muffins have both applesauce, chopped apples and all of the good apple pie spices in them to get you extra excited for fall. And I couldn’t make a muffin recipe without adding a crumb topping. Now you can totally leave off the topping if you wanted them to be extra healthy, but the sweetness and little crunch just make it all come together so beautifully. Ruth really loved these muffins and because she is smart, she devours the topping first. If you aren’t a fan of chunks of apple in your muffin you can also shred the apple so they disperse more – you do you! In this recipe we use a combo of oats and almond flour for the best nutrition and texture. Let’s make muffins!
If you love this muffin recipe we have a few for fall favorite to try!
Pin the image below to save this Apple Spice Crumb Muffin recipe for later!
- 1 cup quick oats
- 1 cup almond flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- 3 eggs
- ⅓ cup unsweetened applesauce
- 1 tsp vanilla
- ¼ cup melted ghee or grass-fed butter
- ⅓ cup coconut sugar
- ½ cup finely chopped & peeled granny smith apple (or shredded apple for smaller pieces)
- ⅓ cup quick oats
- ¼ cup coconut sugar
- 2 tbsp butter, chopped
- ¼ tsp cinnamon
- Pinch of salt
- Preheat oven to 350 degrees.
- In a medium bowl combine all of the muffin ingredients and stir to combine.
- Line a muffin tin with liners and scoop the batter into the liners about ¾ of the way up.
- In a small bowl combine the topping ingredients with a fork or your hands to combine well into small crumbles. Distribute evenly over the muffin batter.
- Bake for 20-22 minutes or until cooked through.
- If you are nut free you can sub 3/4 cup gluten free flour for the almond flour.