My neighbor’s have a big, sunny lot by the bay, and they have generously given my kids permission to play there anytime. It’s an easy place to while away hours – the breeze smells like fresh pine and sea salt, and there’s enough room to get a game of kickball going.
Lately I’ve been going out with them for a break in the afternoon, and I had to chuckle a little when one of them commented on the “crisp, cool weather” we are enjoying. Guys, we live in Florida, and it’s a solid 83°F outside right now. But hey, I’m all for celebrating the seasons, even if they are pretty similar to each other in this region. 🙂
That’s why lately I’ve been pulling out all the warming spices, especially cinnamon, to make all things apple – homemade cider, fritters, baked crisp, and of course these gluten-free cinnamon apple muffins.
Made with fresh apples, cinnamon and a sweet crumb topping, they’re full of flavor and seriously scrumptious. And unlike some my previous attempts, they’re moist without a hint of sogginess. I hope you love them as much as we do!
Gluten-Free Apple Cinnamon Muffins With Crumb Topping
Equipment
- muffin pan
- cheesecloth or clean dish towel
Ingredients
Dry Ingredients
- 2½ cups almond flour
- 1 tbsp coconut sugar
- 2 tsp cinnamon
- 1½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1½ cups grated apple (I used honeycrisp apples)
- 3 large eggs
- ¼ cup maple syrup
- ½ tsp vanilla extract
Crumb Topping
- 3 tbsp melted butter (or coconut oil if dairy-free)
- 3 tbsp almond flour
- 2 tbsp gluten-free rolled oats (or 2 more tablespoons almond flour)
- 1 cup walnuts (very finely chopped)
- 3 tbsp maple syrup
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Place 10 unbleached muffin cup paper liners in a standard muffin tin. If you're not using muffin cups, grease the muffin tin with coconut oil or butter.
- Grate the apple until you have 1.5 cups. Wrap the shredded apple in cheesecloth (or a clean dish towel) and squeeze out excess liquid. Set aside.
- In a small bowl, mix together the crumb topping ingredients and set them aside.
- Add the eggs, maple syrup, vanilla, and shredded apple to a food processor and mix until smooth.
- Add the almond flour, baking powder, cinnamon salt and mix again.
- Divide the muffin batter between ten cups. I use about 2 heaping tablespoons per cup.
- Pat the batter down into rounded heaps with lightly oiled hands, then divide the crumb topping between the cups. Pat it down so that it’s smooshed into the batter a little.
- Bake the muffins for 30-35 minutes, or until the tops are firm to the touch.
Notes
Tried this recipe? Nutrition
More Gluten-Free Muffin Recipes To Try
- Blueberry Muffins – This recipe is super easy and way more delicious than store-bought box mix. I’m talking plump, delectable blueberries and a moist, cakey batter that fills the kitchen with a lovely aroma as it rises in the oven.
- Strawberry Streusel Muffins – These grain-free muffins pair a rich batter with juicy strawberries and a crunchy, crumbly streusel topping, and they’re surprisingly easy to make.
- Lemon Poppyseed Muffins – My daughter and I worked on this recipe for over a month, and she’s super proud that her input created the winning batch. The flavor is bright and lemony, and the texture is moist and cakey. So good.
- Spiced Banana Walnut Muffins – You can prep these yummy muffins in 5 minutes flat.
There’s no mention in the wet ingredients of butter, but there is mention of it in the instructions for the incorporation of the wet ingredients?
Oops! It shouldn’t have been included in the written instructions. Thanks for catching that – correcting now!