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Apple Crumb Mini Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Mini Muffins are perfect for little ones, packing for a lunch or grabbing for a small snack.

Course: Breakfast, Snack
Servings: 24 servings
Calories: 59 kcal
Author: Ana Ankeny
Ingredients
  • 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
Topping (optional)
  • 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)
Instructions
  1. 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.