Apple Crumb Muffins
Apple Crumb Mini Muffins are the perfect snack for little hands.
Mini muffins are so perfect for everything!! They fit perfect in little hands, they pack up nicely for lunches and snacks, they’re just the right size for a little before-dinner snack. Apple Crumb Muffins that are dairy-free, gluten-free, egg-free and an option for nut-free. Just because they’re allergy-friendly doesn’t mean they don’t taste good! A batch of these muffins were gone in a blink of an eye and the kids were asking for more!
The recipe came to be one Sunday morning when we lazily came downstairs for breakfast to find the we had no “breakfast” foods in the house. We were short a few things to make the kids’ normal breakfasts. And since the kitchen was torn apart for our big remodel, I didn’t feel like making pancakes over the stove (yep, lazy mom right there!) and we were having a late March winter snow storm (hello Minnesota!) so we had to get creative in the kitchen! Apple Mini Muffins to the rescue. I began adding a little of this and a little of that and before I knew it, they were made!
They are so easy to mix up! The longest part is dicing the apple. But it’s also a great way to get the kids involved with helping. If they’re old enough they can dice the apple or stir the mixture or even spoon it into the muffin tin. Bring the kids into the kitchen with you and teach them a few skills of baking. Better yet, just have a little conversation with them (and lots of encouragement!) and they’ll learn baking skills just by watching you.
Apple Crumb Mini Muffins are allergy friendly for most. Gluten-free, dairy-free, egg-free and an option of nut-free. No nuts in the batter, just the little crumb on top. So it’s very easy to exclude the nuts and make them even more allergy-friendly!
Mini Muffins are perfect for little ones, packing for a lunch or grabbing for a small snack.
-
1/4
cup
Unrefined, Organic Coconut Oil
- 1/4 cup pumpkin puree
- 1/3 cup cane sugar (or coconut sugar)
- 2 cups gluten-free flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp vinegar
- 2 tsp ground cinnamon
- 2 cups dairy-free milk of choice (unsweetened coconut milk is my choice)
- 1 whole apple, peeled & diced
- 2 Tbsp cane sugar (or coconut sugar)
- 3 Tbsp gluten-free flour blend
- 1 tsp ground cinnamon
- 1/4 cup walnuts, chopped
- 1/4 cup coconut oil, melted (or enough to make mixture crumbly)
-
1) Preheat oven to 350 degrees.
2) In a medium mixing bowl combine coconut oil, pumpkin, sugar, vinegar and milk.
3) Add flour, baking soda and powder, and cinnamon. Stir together. Add the diced apple and fold in.
4) Prep a 24 mini muffin tin with coconut cooking spray. Divide batter evenly in the tin.
5) For topping, mix all ingredients in a small bowl. Stiring until well combined. Add a spoonful to the top of each mini muffin.
6) Bake for 20-25 minutes or until golden brown.
