Wednesday, 26 November 2014

Apple Crumble Muffins

What is more humble than a crumble?! 

These yummy, moist muffins have the classic combination of apple and cinnamon, combined with the nutty crunch of a crisp crumble topping. They are really easy to make, full of goodness. Perfect for lunchboxes, but have that little something extra that makes them special enough to serve for a special afternoon tea with friends. In fact, they would be ideal for a quick breakfast on the go too, or part of a lazy Sunday brunch.

These muffins are free of gluten, dairy, grains, soy, and refined sugar. They are choc a block full of goodness from the apple and cinnamon, to the nuts, seeds, and coconut oil, and you could bake them into a cake or loaf if you wanted an alternative way of serving them.

The recipe is loosely based on a bread recipe from the Merrymaker Sisters, a couple of gorgeous Australian girls who create some wonderful tasty recipes. 

Crumble - ready to rumble! (the rhyming is addictive!)
Golden, crispy crumble on a moist apple muffin...Mmm!

A wee peak inside...

Apple Crumble Muffins

Gluten-free, dairy-free, grain-free, soy-free, free of refined sugar


2 cups diced apple (I used cooked apple as I had some in the fridge and wanted to have the extra moisture, but if you can't be bothered with the extra step you can use raw apple instead - just dice it into fairly small pieces so they cook in the oven)
3 eggs
1/4 cup coconut oil
1 cup walnut flour (make your own by pulsing raw walnuts in a blender until a flour forms)
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup flaxseed meal
1 tbsp cinnamon
1/2 tsp baking powder
pinch of salt

Crumble Topping:
1/4 cup coconut thread
1/4 cup chopped mixed nuts
1 cup diced apple (again you can use either cooked or raw - I used cooked)
1 tsp cinnamon

Optional: You can add a tbsp or 2 of honey to the muffin recipe if you like a little more sweetness, and add a tsp or 2 to the crumble to create a bit of a caramel taste


1. Preheat the oven to 160C. Line a 12 hole muffin tin with liners. 
2. Whisk together the eggs and oil
3. In a medium bowl, combine the dry ingredients (walnut flour, almond flour, coconut flour, flaxseed meal, cinnamon, baking powder, and salt). Give them a good mix around.
4. Add the apple to the egg mix, give it a good mix, then pour into the dry ingredients. Fold the wet into the dry, ensuring ingredients are evenly distributed.
5. In a small bowl, mix together the ingredients for the crumble topping. 
6. 3/4 fill the holes of the muffin tin with the muffin mixture, then top with tablespoons of crumble.
7. Bake for about 40 minutes. You will probably want to check the muffins half way through and cover with tinfoil to stop the crumble from burning. The muffins are done when they are no longer 'squishy' to touch