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5.0 from 3 votes

Healthy Apple Crumble Muffins

These healthy apple crumble muffins are easy to make, super moist, and topped with a buttery crumble. Made with oat flour, fresh apples, and Greek yogurt, they’re naturally sweetened with maple syrup and taste just like apple pie!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 246 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American

Ingredients

The Batter:
  • 1 ¾ cups oat flour +1 tablespoon for apples
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon apple pie spice or just cinnamon
  • 1 cup grated Granny Smith apple peeled
  • 1 cup diced Granny Smith apple peeled
  • ⅓ cup coconut oil melted
  • ½ cup maple syrup
  • 2 large eggs room temp
  • ¾ cup Greek yogurt room temp
The Crumble:
  • ⅓ cup coconut sugar
  • ⅓ cup oat flour
  • 3 tablespoon coconut oil melted
  • ¼ teaspoon cinnamon

Instructions

    Cup of Yum
  1. Preheat oven to 425°F and line a 12-cup muffin tin with liners.
  2. In a large bowl, whisk together the oat flour, baking powder, baking soda, salt, and apple pie spice.
  3. Toss the grated and diced apples in 1 tablespoon of flour, then add to the dry mixture.
  4. In a separate bowl, whisk together the melted coconut oil, maple syrup, eggs, and Greek yogurt.
  5. Pour the wet ingredients into the dry ingredients and mix until fully combined.
  6. In a small bowl, mix the crumble topping ingredients until crumbly.
  7. Fill each muffin liner about ⅔ full with batter. Sprinkle the crumble topping evenly over the muffins.
  8. Bake at 425°F for 5 minutes, then reduce the heat to 375°F and bake for another 12-15 minutes, until a toothpick comes out clean.
  9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Enjoy!

Notes

  • Don’t Overmix the Batter: Gently fold the wet and dry ingredients together until just combined. Overmixing can lead to tough muffins.
  • Making Ingredient Substitutions: If you make a substitution, please check the list above before doing it. Baking is very scientific, and not all substitutions work perfectly. There is a detailed list in the blog post above.
  • Homemade Oat Flour: You can make your own oat flour by blending rolled oats in a blender or food processor until finely ground. Just ensure the oats are certified gluten-free if you need the muffins to be gluten-free.
  • Storing: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and reheat them in the microwave or toaster oven when you’re ready to enjoy!
  • Freezing: Allow the muffins to cool completely, then wrap each one tightly in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe zip-top bag or airtight container, removing as much air as possible, and label with the date. To enjoy, simply thaw at room temperature for about 30 minutes or microwave for 15-20 seconds.

Nutrition Information

Calories 246kcal (12%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 8g (40%) Monounsaturated Fat 2g Cholesterol 32mg (11%) Sodium 208mg (9%) Potassium 160mg (5%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 57IU (1%) Vitamin C 1mg (1%) Calcium 67mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 246

% Daily Value*

Calories 246kcal 12%
Carbohydrates 30g 10%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 8g 40%
Monounsaturated Fat 2g 10%
Cholesterol 32mg 11%
Sodium 208mg 9%
Potassium 160mg 3%
Fiber 2g 8%
Sugar 13g 26%
Vitamin A 57IU 1%
Vitamin C 1mg 1%
Calcium 67mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.