APPLE CRUMBLE MUFFINS { Refined Sugar-Free, Dairy-Free, & Gluten-Free }

I don't know about you but to me, this is muffin season. A nice warm, fluffy, semi-sweet muffin is just what the doctor ordered.

These muffins were (surprisingly) the hit of our Halloween Party. Everyone who ate one told me how much they loved them and asked for the recipe to be posted asap! I found the original recipe online from Meaningful Eats!

These muffins have shredded apple in them, which make the muffins moist and they don't even taste like there is cooked fruit in them. They taste more like heaven! In every bite.

They are sooo light and fluffy! (Running to the kitchen to eat one.)

I will be making these again and again.

They don't have any nuts in them either, so kids can take them to school. AWESOME!!

Apple Crumble Muffins
These were made for our Halloween party and everyone just raved about them. So now they are being added to this book. Enjoy. Revised from Meaningful

Makes 12 muffins

Crumble Topping
·         1/4 cup quick oats
·         2 Tbsp. coconut sugar
·         3 Tbsp. coconut oil, melted
·         2 Tbsp. brown rice flour
·         1/2 tsp. cinnamon
·         a dash of celtic sea salt, ground

·         1 cup brown rice flour
·          1/4 cup raw buckwheat grouts, ground into a flour and sift, 
·         1/2 cup oat flour
·         2/3 cup arrowroot powder
·         1/4 cup coconut sugar
·         1/2 Tbsp. chia seeds, ground
·         1 tsp. baking powder
·         1/2 tsp. baking soda
·         1/4 tsp. celtic sea salt, ground
·         1 tsp. ground cinnamon
·         1/2 tsp. ground nutmeg

·         2/3 cup unsweetened apple sauce or 1 apple, peeled and core removed
·         2 organic eggs or two flax eggs (2 Tbsp. ground flax + 6 Tbsp. filtered water)
·         6 Tbsp. coconut milk beverage
·         1/4 cup coconut oil, melted
·         1/2 cup liquid sweetener - unpasteurized honey, maple syrup, or unpasteurized clear agave
·         1 tsp. pure vanilla extract

  • 2 apples, peeled, cores removed and shredded

1. Crumble Topping - Mix all ingredients into a bowl and set aside.

2. Muffins - Preheat oven to 350° F (175° C). Prepare apples - peel, remove core and shred. Set aside. Mix all of the dry ingredients into a large bowl. Read note below on buckwheat grouts on how to grind and sift.

3. If using the flax egg - place 2 Tbsp. ground flax + 6 Tbsp. filtered water in a bowl. Place into the fridge to let set for 10 minutes. Place all of the wet ingredients into a high speed blender and blend on high until smooth. Don't forget about your flax egg, if using.

4. Pour wet ingredients into the large bowl of dry ingredients and stir until fully incorporated. Be sure to break down flour clumps. Add shredded apple. Stir. 

5. Line a muffin tray with muffin liners or grease with coconut oil. Fill with batter, evenly until batter is gone. 

6. Sprinkle the crumble topping on each muffin until all the crumble has been used up. Gently press crumble into the top of each muffin.

7. Place muffin tray into the oven on the middle rack and bake for 21 minutes. Stick toothpick in and make sure it comes out clean. Take muffins out of the oven and let sit in the tray for 10 minutes before moving to a cooling rack to cool completely.

*Note on Buckwheat grouts - Grind raw buckwheat grouts (not kasha) in a coffee grinder or a high speed blender until a flour texture forms. Not all of the buckwheat grouts will be ground so make sure you sift the flour into the bowl of dry ingredients by using a fine mesh sieve. Store bought buckwheat flour has a strong flavour so I would suggest using sorghum flour if you do not have buckwheat grouts to blend.

Thanks for reading!

Happy baking everyone.

♥ Mandy


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