Apple Spiced Crumble Muffins - Vegan, Oil Free, Gluten Free, and Naturally Sweetened
Fall is here 🍂
I am one happy gal because it’s officially fall! Even in Florida, where it can still get up into the 100 during the day, I can tell it’s a new season since it tends to cool off (even slightly) during the evenings. Plus, it’s less muggy out and that is always a plus.
Fall is my favorite time of the year, mostly because wearing flannel is more appropriate and all the delicious autumn inspired dishes and desserts hit our tables. If you love this season as much as I do, then I have the perfect recipe that you have got to try. I’ve created the perfectly flavorful and warming muffin to satisfy your sweet tooth that only uses natural ingredients like apples, apple sauce, and non-dairy yoghurt (keeps the muffins super soft and moist).
Whip up these muffins today and enjoy some real and good-for-you treats! Plus, they are perfect for a quick breakfast when you are in a hurry.
Yields 12 muffins
1 large or 2 small gala apples
1 cup of gluten free flour (can sub for regular flour)
1/4 of almond flour
1/2 of rolled oats
1/2 cup of coconut sugar
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/2 tsp pumpkin spice
1 tsp cinnamon
1/4 tsp cardamom
1/3 cup of unsweetened non-dairy yogurt (my favorite is Kite Hill’s almond yogurt)
1/2 cup of applesauce
1/3 cup of non-dairy milk
6-8 pitted medjool dates*
1 cup of rolled oats
1/2 cup of pumpkin seeds or walnuts
1/2 tsp cinnamon
Splash of vanilla extract
Preheat oven to 375ºF. Use muffin liners or grease your muffin tray.
Add all the crumble ingredients in a food processor. Pulse until well combined (*if your dates aren’t gooey, add a 1 tsp of non-dairy milk at a time to help the mixture come together). Set aside.
Wash and chop the apples. Set aside.
In a large mixing bowl, mix together flours, oats, sugar, baking powder, baking soda, salt, and spices.
Add the yoghurt, applesauce, and non-dairy milk until just combined.
Gently fold in the chopped apples.
Fill each muffin cup with the mixture 3/4 full (use an ice cream scoop to evenly distribute the batter).
Top each muffin with the crumble mixture and dust each with a bit of cinnamon.
Bake for 18-20 min or until a toothpick comes out clean.
Store the muffins in an airtight container in the fridge for up to 3 days (trust me, they won’t last that long!)
Take advantage of the apple season by making these gluten free, vegan, and oil-free muffins. Let me know if you make these and how they turn out! I love hearing from you and to see your creations, so upload a picture and tag me on Instagram @thegreenspatulahealth .
Recipe adapted from Bakerita