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Apple Muffins
5 from 34 votes

Apple Muffins

These apple muffins are made with a combination of all-purpose, whole wheat, and almond flours, and feature diced peeled apples folded into a spiced batter. A cinnamon brown sugar crumble topping adds texture and sweetness, while a powdered sugar glaze finishes the muffins with a light, sweet coating. The muffins bake to a tender crumb with warm apple pie spice notes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12
Course: Dessert, Breakfast, Snacks
Cuisine: American

Ingredients

Crumble Topping
  • ½ cup all-purpose flour spooned and leveled
  • ⅓ cup brown sugar
  • ¼ teaspoon cinnamon
  • ¼ cup coconut oil soft
For the Muffins
  • ¾ cup all-purpose flour spooned and leveled, plus 2 tablespoons
  • ¾ cup whole wheat flour spooned and leveled
  • ½ cup almond flour spooned and leveled, 2 tablespoons
  • 1 tablespoon baking powder
  • 2 teaspoons apple pie spice
  • ½ teaspoon salt sea salt
  • ½ cup almond milk unsweetened
  • ½ cup applesauce unsweetened
  • ½ cup cane sugar
  • ¼ cup avocado oil or another neutral oil
  • 2 egg large
  • 1 teaspoon vanilla extract
  • 2 cups apple peeled and diced
For the Glaze
  • ¾ cup powdered sugar
  • 1 to 1½ tablespoons almond milk unsweetened

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F and grease a 12-cup muffin tin.
  2. Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Add the coconut oil and use a spatula to combine. Mix just until there is no dry flour remaining and the mixture is crumbly. Don’t overmix.
  3. Make the muffins: In a large bowl, whisk together the all-purpose, whole wheat, and almond flours, baking powder, apple pie spice, and salt.
  4. In a medium bowl, vigorously whisk together the almond milk, applesauce, sugar, avocado oil, eggs, and vanilla.
  5. Pour the wet ingredients into the dry ingredients and stir to combine. Gently fold in the apple. Use a ⅓-cup measuring cup to scoop the batter into the prepared muffin cups. Sprinkle the crumble topping on top. Bake for 17 to 22 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
  6. Make the glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon almond milk until smooth. If the glaze is too thick, add more almond milk, 1 teaspoon at a time, until it reaches a drizzleable consistency. Drizzle over the cooled muffins.