Apple Crumble Muffins

It’s apple picking season! I made these muffins for my breakfast meal prep this week, but they can also be enjoyed as an afternoon snack for you and the kids ! I usually don’t put sugar in my recipes, but you can’t have crumble without a little bit of brown sugar. It is a classic fall flavour and blends so well with the cinnamon for a little sweetness on top of each muffin. 

These muffins are gluten-free and dairy-free. I used homemade oat flour for the batter as it is an easy alternative for store bought gluten-free flour. I just popped 1.5 cup of oats in the blender and waited until it turned into a flour consistency. I love using oats in my recipes because they are a great source of fiber, protein and iron. These muffins are sure to fill your belly and energize you to get back into the fall routine! 

Ingredients 

Batter:

-1 1/2 cup ground oats or oat flour 

-2 tbsp ground flaxseed or flaxseed meal

-1 tsp baking powder

-1/2 tsp baking soda 

-1 tsp cinnamon

-2 eggs 

-2 tbsp maple syrup

-2 tbsp melted plant based butter

-1 cup unsweetened almond milk 

-2 cups diced apple (2 medium apples) 

Crumble: 

-1/2 cup oats 

-1 tbsp GF flour 

-2 tbsp brown sugar 

-1/4 cup melted plant based butter 

Mix the ingredients for the batter as listed, folding in the apples last. Next make your crumble mixture in a separate bowl and set aside. Pour batter into greased muffin tins, filling them 3/4 full. 

Sprinkle crumble mixture on top of the batter. Bake for 350 degrees for 30 minutes. Let cool and enjoy 1-2 muffins per serving. Recipes yields 12 muffins.