apple crumble muffins

A great late-summer or early-fall recipe. The coconut flour and the shredded apple keep these muffins moist and the crumble gives them a sweet crunchy topping that’s hard to resist.

Enjoy these warm from the oven on a weekend morning with a coffee or tea and some good company.

What you’ll need:

For topping:

¼ cup oat flour

¼ cup coconut flour

¼ teaspoon xanthan gum

¼ cup gluten free granola (We use Udi’s)

¼ cup shredded coconut

½ teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons brown sugar

¼ cup margarine

For Muffin:

¾ cup rice flour

½ cup oat flour

¼ cup coconut flour

1 ½ teaspoon xanthan gum

¼ teaspoon cinnamon

½ cup sugar

1 tablespoon baking powder

½ teaspoon salt

¼ cup oil (We use Becel)

2 eggs

¾ cup shredded apple

What you’ll do:

Preheat oven to 400 degrees

For topping:

Whisk together flours and xanthan gum. Stir in other dry ingredients.

Melt margarine and add to dry ingredients. Stir until dry ingredients are coated. Set aside.

TIP: You can half the topping if you want a smaller “crumble” to “muffin” ratio.

For muffins:

In large bowl, combine flours, xanthan gum, cinnamon, sugar, baking powder and salt. Make a well in the centre.

In small bowl, beat together oil, eggs, and milk. Stir in apple.

Pour apple mixture into flour mix and stir until just moistened.

Grease 12 muffin cups and fill each ¾ full with muffin mix. Now sprinkle the crumble mixture over top.

Bake in 400 degree oven for 15 to 20 minutes, or until toothpick inserted into the middle of a muffin comes out clean.

For a layered version made with soy milk, see Another Damn Cooking Blog‘s revamp.  Sounds fantastic!

Like these? You might also like:

fruit filled oatmeal muffins

almond flour raspberry muffins

sunday morning pancakes

Photo copyright gfandme 2013.