Mentally moving on from summer is never an easy task for me, but testing fall recipes always makes the transition a little easier.
These apple crumble muffins are everything you could dream up for fall. They are warm and delightful, melt in your mouth type of good. The apples provide such a subtle sweetness that is only made better by a homemade crumble.
Every bite will have you dreaming of cooler temperatures!
Serves:
10 muffins
Equipment:
Muffin Pan
Oven
Crumble
1 cup raw almonds/cashews/walnuts, finely chopped ( I did a mix of almonds and cashews grinded in a food processor )
3 tbsp coconut sugar
1.5 tbsp ghee or coconut oil, melted
Dash vanilla extract
Pinch sea salt
Dry
1 cup almond flour
3/4 cup oat flour
1/4 cup coconut flour
1/3 cup coconut sugar
2 tbsp arrowroot powder
1.5 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
Wet
2 flax eggs ( 2 tbsp flax seed meal + 4 tbsp water)
1/3 cup unsweetened applesauce
1/3 cup unsweetened cashew yogurt or any yogurt
1/4 cup maple syrup
2 tbsp lemon juice
1.5 tsp vanilla
1 small apple, finely diced ( yields about 3/4 cup )
cinnamon for diced apple
PREPARE YOUR CRUMBLE:
- Add your crumbled nuts into a small mixing bowl along with coconut sugar and a pinch of salt. Mix.
- Add your vanilla extract and ghee/coconut oil and start to work the liquid into the nut mixture with the back of a fork until you have a slightly wet crumble.
- Once your apple is finely chopped, stir in 1 tsp cinnamon to coat the apples.
-Now fold in *only* 1/4 cup of the chopped apples to the crumble. Set aside.
PREPARE YOUR MUFFINS:
- Preheat your oven to 350 F and line a muffin pan with parchment paper, with muffin liners, or grease with coconut/avocado oil.
- Prepare your flax eggs in a small bowl, mix, and set aside.
- Add all of your dry ingredients into a mixing bowl. Whisk until all are combined.
In a separate large bowl add all of your wet ( except apples) ingredients..
- Mix well. Fold your dry ingredients into your wet. Now fold in remaining 1/2 cup of the chopped cinnamon apples. Don't over mix
- Fill each muffin mold about 3/4 full. Divide crumble on top of each muffin slightly pressing it into the batter so that it sticks.
- Bake for 25-28 minutes or until golden brown and a toothpick comes out clean. Allow to cool completely!
