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Make These Gluten-Free Apple Crumble Muffins

Celebrate Gluten-Free Baking Week (December 14–20) with these delicious gluten-free and vegan apple crumble muffins. They are perfect for holiday breakfasts (hint, hint), but will do the trick on almost any day.

Gluten-Free Apple Crumble Muffins

Ingredients for the muffins
  • 2 flax eggs (Directions at right)
  • 1 medium ripe banana, mashed
  • 1 cup apple sauce
  • 1 chopped apple (Use a food processor or Cuisinart. We like to leave the skins on for more fiber.)
  • ½ cup almond milk
  • ½ cup brown sugar, packed
  • ¼ cup olive oil
  • 1½ tsp. vanilla extract
  • 2 tsp. baking soda
  • ½ tsp. sea salt
  • 1½ cups gluten-free flour (we like Cup4Cup)
  • ½ cup rolled oats
  • ¼ cup walnuts, chopped (optional)
Ingredients for the crumble topping
  • ¼ cup raw sugar
  • 5 tbsp. gluten-free flour
  • 2 tbsp. vegan butter
  1. Preheat oven to 375° F and lightly grease a standard size muffin tin.
  2. To make 2 flax eggs: In a large mixing bowl combine 2 tbsp. ground flax seed and 4 tbsp. water. Let sit for 5 minutes to thicken.
  3. Add the banana, almond milk, vanilla, applesauce, olive oil and brown sugar.
  4. In a separate bowl whisk together the baking soda, salt, oats and flour.
  5. Combine wet and dry ingredients being careful to not over mix.
  6. Fold in chopped apples and walnuts.
  7. Divide batter evenly among 10 to 11 muffin cups, filling each ¾ full.
  8. Add crumble ingredients in a small bowl and mash ingredients together with a fork until crumbly (a consistency similar to wet sand). Top muffins with the mixture.
  9. Bake for 17 to 22 minutes, or until tops are golden brown and a knife comes out clean. Let cool in the tin for a few minutes. Remove muffins from tin and serve.
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