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.
