Light and fluffy Apple Almond crumb muffins are a wholesome breakfast packed with fall flavors. These single-portioned muffins are speckled with bits of fresh apples and topped with an almond crumb topping. A portable and convenient on-the-go breakfast for all!
Are you rushing to work in the mornings and have no time to cook a healthy breakfast? Then these Apple Almond Crumb Muffins are just the thing. These guilt-free and just-sweet-enough muffins are bursting with warm fall flavors and simply the best.
My family loves homemade muffins, and therefore, muffins are a part of our regular breakfast rotation, always served with coffee or milk. Over the weekend, I make a big batch of muffins with different flavors, and we have the perfect grab-and-go breakfast for the whole week.
Some of our favorite muffin/cupcake flavor combinations are-
- butterscotch cupcakes
- Vegan Banana-nut cupcakes
- tutti-frutti cupcakes, and
- chocolate chip cupcakes, to name a few.
Are these Apple Almond Crumb Muffins Healthy?
Of course, they are!
Seriously they are the best muffin, packed with apple-y flavors and are sure to start your day off right!
Do you love apples and cinnamon, then you’ll love these muffins, as they’re-
- light in texture
- made with clean, simple ingredients
- rich but free from oil and butter
- perfect after-school snack
- kid-friendly, and
- no one can guess they are VEGAN!
Best of all, they can satisfy your sweet tooth without going overboard.
What makes these Apple Muffins so light and airy?
These muffins have the perfect texture as –
- Coconut oil adds softness
- Applesauce for moist and tender
- Milk helps to keep them light and
- special thanks to grated apples, applesauce, cinnamon, and apple spice for flavor!
So, why wait let’s get to baking!!
Begin the recipe by making the crumb topping. In a large bowl, combine flour, coconut sugar, coconut oil, cinnamon powder, and almonds. Mix until crumbly. Set it aside.
For these apple almond muffins, I recommend using a deliciously green Granny Smith apple. These apples are among the low-sugar, low-carb fruit and are packed with fiber. Peel, core and grate the apple. Set it aside.
Shift the dry ingredients in a bowl. Fold the wet and dry ingredients together. Finally, stir in the grated apple. Fill your muffin liners and bake for 22-25 minutes or until the toothpick comes out clean.
These muffins taste great on its own. But for an extra punch of sweetness, feel free to drizzle these muffins with a sugar glaze.
How to store Apple crumb muffins?
These muffins have fruit in it – apple and applesauce. Therefore, it needs to be refrigerated.
These muffins will stay well in an airtight container in the fridge for up to 4 days. Unlike the standard muffins – the ones made with butter, these apple muffins will not dry even after refrigerating.
Make your breakfast time a breeze with these easy-to-make Apple Almond Crumb Muffins. It is by far my favorite! I hope you too like these Apple Almond Crumb Muffins.
Apple Almond Crumb Muffins
INGREDIENTS
DRY INGREDIENTS
- 2 cups All purpose flour
- 2 teaspoons Cornflour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Cinnamon Powder
- ¼ teaspoon Apple Spice
- ⅛ teaspoon Salt
WET INGREDIENTS
- 1¼ cups Coconut Sugar
- 1 cup Almond milk or regular milk
- ¼ cup Applesauce
- ¼ cup Coconut Oil
- 1 teaspoon Almond Extract
- 1 piece Granny Smith Apple, peeled and cored
CRUMB TOPPING
- 2 tablespoons All purpose flour
- 3 tablespoons Coconut Sugar
- 1 tablespoon Melted Coconut Oil
- ¼ teaspoon Cinnamon Powder
- ⅓ cup Sliced almonds
INSTRUCTIONS
- Preheat oven at 350 degrees F. In a large bowl, combine flour, coconut sugar, cinnamon powder, and almonds.
- Add coconut oil and mix until crumbly. Set it aside.
- In a separate bowl, sift all the dry ingredients.
- Assemble: wet ingredients.
- Peel, core and grate the apple.
- Fold the wet ingredients into the dry ingredients, and finally stir in the grated apple.
- Line your cupcake tray with liners. Fill your muffin liners 2/3 with batter.
- Generously sprinkle the crumb topping on top.
- Bake in a preheated oven (350 degrees F) for 22-25 minutes…..
- Or until the toothpick comes out clean.
- Homemade yummy muffins are ready to be devoured.
- Stays well in an airtight container in the fridge for up to 4 days. (read notes above)
What a great little muffin to have for breakfast with my cup of coffee. The almonds are a nice addition.
Almonds take these muffins to a whole new level.
thanks, Claudia!
These muffins sound perfect for fall! I would end up eating them for both breakfast and as a snack with tea until they were all gone. 🙂
Thanks, Mahy!
Cool mornings are for baking! I decided to try making these this morning! Excellent recipe! They are awesome! Thank you! I will be looking around at your other recipes to find my next baking project…
Thank you, Dan!
Happy to hear that you liked the recipe.
These look like the perfect way to start the day. So yummy and fall filled!
Yes Debbi, green apples bold and crisp flavor represent fall.
I don’t think I’ve ever made anything with apples and almonds together, but what a wonderful flavor combination! These muffins look divine, and would be perfect straight out of the oven.
I agree with you Karyl, it’s difficult to resist these muffins when they come fresh out of the oven.
I just want to eat this right off the screen. Looks great. Perfect with tea or coffee.
Thanks, Mirlene!
That looks so scrumptious. I love that this is eggless too. Looks so simple and easy to make. The color is so pretty too. Can’t wait to try this.
Thanks, Veena!
Hope you like it.
My kids loove apple muffins, and I love that almond addition to the muffins. Looks delicious!
Thanks, Jyothi!
My kids love these apple muffins too!
MMMMM!! These muffins would certainly be welcome in the morning. Sometimes I just don’t feel like cooking anything and these muffins would be ideal. Or I think they’d be great as an afternoon snack. Yum! I’d love to have one with my afternoon tea.
These muffins fit in any meal. You can enjoy these muffins any time of the day.
Thanks, Marisa!
What an wonderful day starter! I love to have big family breakfasts on weekends. These are perfect!
Thanks, Catalina!
These look so tasty. I’m going to make them vegan by substituting a few things but can’t wait to try them. Thanks for sharing. I love to take standard recipes and veganize them. You won’t even be able to tell.
Hope you like it.
Thanks, Deborah!