Vegan + Gluten-Free Apple Crumble Muffins
Hi! Popping in quickly in the midst of a bit of a hectic summer (for many reasons, but all good) to share this delicious apple crumble muffin recipe with you.
vegan + gluten-free apple crumble muffins | kulaskitchen.com
These incredible vegan and gluten-free apple crumble muffins are super soft, moist (yes I said it - I kind of don't hate that word?), perfectly sweet and flecked with cinnamon. The shredded apple adds wonderful moisture and flavour to these muffins, and they're made with a collection of healthy ingredients: oat and almond flour base (my favourite combo), maple syrup, slivered almonds, coconut oil and ground flaxseed.
vegan + gluten-free apple crumble muffins | kulaskitchen.com
They sort of taste like apple pie and are SO perfect for a light breakfast or an afternoon snack. I just found a couple in my freezer and it reminded me to post this recipe!
vegan + gluten-free apple crumble muffins | kulaskitchen.com
Hopefully I'll be back with more recipes on here sooner than 2 months from now (lol), but in the meantime, I post regularly on my Instagram so you can follow along on there. I'm also thinking about starting up some video content in the next few months, so stay tuned!
Vegan + Gluten-Free Apple Crumble Muffins
Ingredients
1 cup almond flour
1 heaping cup oat flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
⅓ cup unsweetened applesauce or plain coconut yogurt
¼ cup coconut sugar
2 tbsp maple syrup
3 tbsp coconut oil, melted + cooled
1 tsp vanilla
1 tsp apple cider vinegar
2 tbsp ground flaxseed + 6 tbsp non-dairy milk (or 2 eggs)
¾ cup finely shredded/chopped apple
For the streusel:
2 tbsp coconut oil or softened vegan butter
2-3 tbsp coconut sugar
6 tbsp oat flour
⅓ cup slivered almonds
Pinch of cinnamon
Pinch of salt
Method
Preheat the oven to 350 degrees and line a 12-cup muffin tin.
Mix your ground flax and milk in a small bowl and let set for 10 minutes. In a large bowl, whisk together your applesauce/yogurt, coconut sugar, maple syrup, coconut oil, vanilla and apple cider vinegar until smooth. Add your set flax “egg” and mix to combine everything.
Add your dry ingredients (almond flour through salt) to the wet and gently fold to combine everything.
Make the streusel by combining all ingredients in a small bowl and using your hands or a fork to incorporate the butter/oil. Add more flour if it looks too wet - the mixture should be moist but crumbly.
Divide muffin batter between the 12-cup pan, then top each evenly with the streusel mixture.
Bake for 30-35 minutes or until the centre of each muffin is set and/or a cake tester comes out clean. Let cool and enjoy!