The Best Grain-Free Apple Cinnamon Crumb Muffins

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Get ready to indulge in the ultimate fall flavored breakfast; apple cinnamon crumb muffins! Perfect for those brisk mornings when you need a quick and delicious on-the-go breakfast or a wholesome afterschool snack for the kids. 

Soft, cinnamon-infused cake-like texture, with sweet baked apple pieces scattered throughout, creating classic autumn flavor and a uniquely mosaic pattern. But the pièce de résistance? A scrumptious crumble topping that adds the perfect amount of crumb and sweetness, making these muffins an irresistible treat. 

These muffins are more than just a treat; they encompass the essence of fall flavor and provide a delicious solution for those apples you picked. 😉

Looking for other fall apple recipes? Check out my Easy Slow Cooker Refined Sugar-Free SCD Apple Butter, New & Improved Easy Grain-Free Apple Crumble, New & Improved Refined Sugar-Free Hot Slow Cooker Apple Cider, or my The Easy Autumn Apple, Cranberry, & Walnut Chicken Salad 

                                                   

The Best Grain-Free Apple Cinnamon Crumb Muffins

 
Serves 12
Prep: 10 min
Cooking: 25 min
Total: 35 min
Beginner

Ingredients: 

For the Muffins: 

3 eggs, beaten 

¼ cup honey  

¼ cup butter or coconut oil, melted 

1 tsp. vanilla extract

2 cups almond flour

½ cup coconut flour

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

1 cup apple, peeled and diced, granny smith or fiji 

1 oz. lemon juice, fresh (about 1 lemons)

 

For the Topping: 

½ cup almond flour 

2 Tbsp. honey 

2 Tbsp. butter, unsalted and melted

1 tsp. cinnamon, ground

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 350°F. Line a muffin tin with paper liners or parchment paper, set aside.
  3. After peeling and dicing the apple, pour lemon juice over and toss to coat, set aside.
  4. In a large bowl add eggs and honey. Cream together with an electric mixer for about 30 seconds or until the honey is fully incorporated into the eggs.
  5. Next, add melted butter, vanilla extract, almond flour, coconut flour, baking soda, cinnamon, and salt.
  6. Using the electric mixer blend until a smooth batter appears about 30 seconds to 1 minute.
  7. Now fold in the apple using a spatula.
  8. Pour batter to fill about three-quarters of each muffin cup.
  9. In a small bowl mix together all ingredients for topping; almond flour, honey, butter, and cinnamon until crumble forms.
  10. Top each muffin with some of the crumble mixture.
  11. Bake for 20-25 minutes or until you can insert a toothpick and it comes out cleanly.
  12. Cool completely on a wire rack. If you want the ‘crumble’ on top to appear more crumbly, take a toothpick and gently move it back and forth on the top crumble layer until desired look is achieved.
  13. Serve immediately and enjoy!

                     

Nutrition Facts: 
Calories- 260
Carbs- 17.8 g
Fat- 16.9 g
Protein- 7.3 g

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