Apple Spice Crumb Muffins
on Sep 29, 2020, Updated Oct 29, 2020
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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!
Apple Spice Breakfast Bread
Paleo Apple Spice Donuts
Paleo Pumpkin Crunch Muffins
Mini Maple Doughnut Muffins
Pin the image below to save this Apple Spice Crumb Muffin recipe for later!
Apple Spice Crumb Muffins
- Yield: 12 1x
Ingredients
Scale
Muffins:
- 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)
Topping:
- ⅓ cup quick oats
- ¼ cup coconut sugar
- 2 tbsp butter, chopped
- ¼ tsp cinnamon
- Pinch of salt
Instructions
- 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.
Notes
- If you are nut free you can sub 3/4 cup gluten free flour for the almond flour.
What is the gluten free flour you use?
Bobs Red Mill!!
Perfect recipe for the too many apples we picked last week. So good!! Thanks Kelsey for another great recipe.
Awesome!!
Made these tonight and they are so good!
Great!!
Delicious! I used a honeycrisp apple since I didn’t have a Granny Smith at the time and they were still amazing. I’ll definitely make these again!
That’s great to know!
So so good! I didn’t have applesauce, so I swapped it with equal parts mushed banana. I also used a random type of apple I had in the fridge, not granny smith. It was still all delicious!. I need to buy applesauce and granny smith to try the original way!
Love it!
These have great flavor and I love the crumble on top. However they came out gooey in the center. I live in higher elevation but I had to cook them an additional 6 minutes and they still were wet in the center. They also stuck to the muffing lining. I’m going to adjust and try again.
Oh so strange that hasn’t happened to me yet! Did you change any of the ingredients?
These were delicious and so easy! I didn’t realize until too late that I was out of baking soda, but I just increased the baking powder to 2 tsp and skipped the salt and it worked great! Delicious and husband approved 🙂
Great!!
Delicious! I love this healthy, clean recipe!
So glad!!
I made these muffins over the weekend, and they are a hit with my step son and fiancé! The crumb topping is amazing, and we have been heating them up in the oven for a few minutes and then eating them with the Apple Cider Fruit Spread from Trader Joe’s – so good, and such a lovely fall treat!!
Sounds lovely!!
These are so delicious! I made these for my husband and I this fall and we both enjoyed them. He needs a lower carb treat for his T1 diabetes and these checked that box. I’ve made many batches this fall and I secretly don’t want to stop!! 🙂 Thanks for a great recipe!
So good to hear!