These sweet, tender and moist Paleo Apple Muffins have a deliciously addicting coconut sugar and cinnamon crumb topping and juicy apples throughout. They’re grain free, paleo, dairy-free, gluten-free, easy to make and family approved!
Have you gone apple picking yet?! I have not. When the kids were babies, it wasn’t hard to “schedule” in apple picking as soon as September rolled around. In fact, there were years I went twice, if only to have some sort of activity to get us all out of the house with strollers, diapers, and all that other jazz in tow.
It sort of amazes me now that I went through all that trouble for apple picking, because now (and since the kids have been school-age) it stresses me out just trying to find a free day to apple pick before October slaps me in the face and the apples are gone.
Between birthday parties, friend/family get-togethers and other random stuff that I can’t even pinpoint, apple picking has been demoted way down on the priority list.
The apple picking struggle is real, here, as I’m sitting here making mental calculations of how many chances we even have before the month is over. And hasn’t it only just begun?!
I mean, if my calculations are correct, and assuming my mind isn’t completely gone, wasn’t it just Labor Day Weekend? It definitely doesn’t help that I’ve been testing apple recipes for a solid month and a half now (eek!) and pumpkin ones for almost as long. I want my FALL back!!
Anyway, let’s slow down, savor the moment, and also savor the flavor of these paleo apple muffins. Yes I’m 100% aware that my last sentence sounded silly. Would sava-the-flava be better? No, no again, and nope, it would not.
Of course now I’ll be saying all day since I made such a big deal of it. But anyway, the muffins! Apple muffins are a must-make in the fall, whether you pick your own apples or not. I oddly did not have a paleo version until just now, even though I had lots of other apple recipes on the blog. Now, forgive me as I channel Bubba (Forest Gump) and list a few:
Apple pie skillet cookie, apple crisp, apple pie bars, apple cinnamon pancakes, caramel apple coffee cake, sweet potato apple breakfast bake, apple cinnamon hot cereal, sautéed apples and pears, and more to come. The muffins needed to be here, don’t you think?
So here we have it – classic apple muffins with a delicious cinnamon crumb topping that also happen to be grain free, dairy free, and paleo.
The muffins are moist and tender, thanks to doubling up on the apples (shredded and diced!) and they’re packed with all that spicy sweet fall flavor we love. You won’t want to say no to this! And, since they’re easy to make and actually good for you, it’s all YES for these paleo apple muffins!
One note on the coconut oil I used for this recipe (and for most of my baking recipes.) I usually stick with organic refined coconut oil for baking, as opposed to extra virgin, since refined is 100% flavorless, so you don’t get that “weird paleo taste” that kids and non-paleo eaters will tend the notice before they even take a bite.
I, personally, don’t mind the taste of coconut in nearly anything, but, for many of you feeding kids and other family members who are new to paleo, going with the refined coconut oil ensures you minimize coconut flavor and allow the other flavors to shine through.
That said, if you’d prefer to stick to extra virgin, it will work just fine! Are you ready to bake? Let’s go!
Paleo Apple Muffins with Crumb Top
Paleo Apple Muffins with Crumb Topping
Ingredients
Crumb top:
- 5 tbsp almond flour
- 2 tbsp coconut oil soft
- 3 tbsp coconut sugar
- 1.5 tsp cinnamon
- Pinch sea salt
Muffin Batter:
- 4 eggs
- 1/4 cup almond milk unsweetened, or other dairy-free milk you prefer
- 6 tbsp coconut sugar
- 3 tbsp coconut oil
- 1 med/large apple peeled and shredded, excess water squeezed out
- 1 1/2 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 med/large apple peeled and finely diced
Instructions
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Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners*
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Combine crumb mixture ingredients in a bowl with a fork until combined (it should look like crumbs) then chill while you prepare muffin batter.
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Combine dry ingredients in a medium bowl, except the coconut sugar, and set aside.
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Whisk together eggs, almond milk, vanilla, sugar, grated apple, coconut oil and lemon juice in a large bowl until well combined
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Gently stir dry ingredients into wet until no flour spots show, then fold in finely diced apples.
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Scoop into 12 lined muffin cups evenly and sprinkle the chilled crumb topping over each one. Bake in preheated oven 15-20 mins or until muffins rise and toothpick inserted into center of one muffin comes out clean. Allow to cool completely on wire racks before serving. Enjoy!
Nutrition
What I Used To Make My Paleo Apple Muffins with Crumb Topping:
Want More Paleo apple recipes? Try one of these!
Maple Pecan Apple Crisp {Paleo and Vegan}
Paleo and Vegan Apple Pie Bars
Sautéed Apples and Pears with Coconut Butter {No added sugar}
Sweet Potato Apple Breakfast Bake {Whole30}
Tell Me!
Do you go apple picking every year? First thing you make after?
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Renee Saab says
September 9, 2017 at 9:45 amThese look amazing! I know what I’m cooking this weekend!! Can’t wait to smell fall!!
Thanks for all your fabulous recipes!! I love your blog!!
Could you please tell me how you calculate nutritional value- calories specifically? Some habits are hard to break!?
Thanks! Blessings for a wonderful weekend!
Renee
Michele says
September 10, 2017 at 8:58 amHi! Hope you like them! I actually have the nutrition info below the recipe now – enjoy!
Pia says
September 10, 2017 at 8:43 amHello! These sound wonderful! Can you tell me if it is essential to use tapioca flour? Can it be replaced with anything else? Many thanks 🙂
Michele says
September 10, 2017 at 11:08 amHi! To omit the tapioca flour, I’d increase the almond flour measurement by 3 Tbsp, so you would wind up with 1 cup + 3 Tbsp blanched almond flour and 1/4 cup coconut flour, total. The tapioca helps make the texture more “fluffy” like traditional muffins, but, it’s not essential, if that makes sense! Hope this works out for you!
Pia says
September 10, 2017 at 3:16 pmThank you I’ll give them a whirl!!
Amanda says
August 16, 2018 at 9:40 amCan I use arrowroot instead of tapioca flour?
lisa says
September 10, 2017 at 9:00 amlooks great! do they freeze well?
Michele says
September 10, 2017 at 11:09 amYes, you can freeze then and then thaw in the refrigerator to avoid re-liquifying the coconut oil in the topping.
Amie Juillet says
September 10, 2017 at 1:10 pmI really love all your recipes that you post! Relatively new to Paleo and happened across your blog. I’ve tried a few of them and all have turned out really well.
Michele says
September 12, 2017 at 4:05 pmSo happy to hear that!
AmandaM says
September 12, 2017 at 3:59 pmIn the best way possible, these somewhat resemble (just by the picture) the entenmann’s crumb cake muffins:) They were dry and crumbly. Good memories of my younger days 🙂 Pure sugary-ness.
Michele says
September 12, 2017 at 4:09 pmThose muffins were the best 🙂
AmandaM says
September 16, 2017 at 11:13 amSomehow I knew you would know which ones I meant. I actually googled afterwards and it turns out I think the ones I meant were made by Drake’s. Let’s give credit where credit is due ?
Michele says
September 16, 2017 at 8:42 pmEntenmann’s had good coffee cake ones too though! Won’t ever forget them lol 🙂
Mindy Bennett says
September 18, 2017 at 3:24 pmDo you think I could bake this as one cake in an 8×8 pan? I need an apple cake recipe for later this week
Michele says
September 19, 2017 at 8:58 pmYup I think that would work, although it might work better in a 9″? Not positive!
Mindy Bennett says
September 19, 2017 at 9:04 pmI’m going to be making it on Thursday, I’ll let you know how it turns out. I think all of my square pans
are 8×8 🙁
Michele says
September 19, 2017 at 9:12 pmI’m sure it will be fine, if it looks like the batter is just too much for the pan, just leave a bit of it out 🙂
Mindy Bennett says
September 21, 2017 at 12:35 pmThe cake turned out great! I baked it in an 8×8 pan because that was all I had. I started my oven at 350 for 20 minutes but then I lowered the temp to 325 because the edges were getting done and the middle was totally raw! Total time was 30-35 minutes. My daughter asked if she could eat the leftovers for breakfast today!
Michele says
September 22, 2017 at 12:33 pmSounds great!
Jessica Hamilton says
October 3, 2017 at 7:27 pmJust made these so good! I substituted the all apples for 1/3 cup applesauce and they turned out great! Love your recipes!
Michele says
October 4, 2017 at 8:14 amSounds great!
Angela says
November 4, 2017 at 8:05 pmIs there a way to make these AIP? They look AMAZING!!
Liz says
November 16, 2017 at 11:28 amHey! I am just baking these and the bater is super crumbly, not really ‘battery’ or liquid – is that wrong?? Uh oh! I didn’t melt the oil … that’s probably where I went wrong?
Michele says
November 17, 2017 at 11:13 amThat could be it, the batter should be thick but not crumbly! Otherwise, look out for flour measurements as that can affect the texture of the batter as well.
Waller McInnes says
December 5, 2017 at 1:55 pmThese muffins are amazing!!! I am a personal chef and served them for some clients and tasted a mini version of one and omg. Used quinoa flour in lieu of coconut b/c of an allergy. They are so good! Thank you for creating !!
Michele says
December 6, 2017 at 7:47 pmI’m so happy it worked out!! Glad you enjoyed 🙂
Tiffany says
January 31, 2018 at 2:22 pmJust made these, so delicious! Thanks!!
Michele says
January 31, 2018 at 2:27 pmGreat!
Sarah says
February 4, 2018 at 12:50 pmIs there something you could substitute the almond flour for to make these nut free? I would love to send them as a snack for school.
Kelly Parker says
August 29, 2018 at 8:15 pmEven my husband and son loved these! My husband thinks pecans would take it to the next level. 👍🏻 So, next time. Right now this is at the top of their list for muffins. 👏🏻👏🏻👏🏻
Danielle says
September 24, 2018 at 10:08 pmWent apple picking yesterday and ended up with waaaaay too many apples, which is what led me here… Searching for apple recipes! 🤣 Anywho… I made these apple muffins today and I left the crumble off and these were still amazing! So good! ❤️
Texas Bubba says
September 25, 2018 at 8:45 amMade this last year and it was a big hit. Making again to take on a road trip.
Michele says
September 30, 2018 at 10:10 amSo happy you enjoyed these!
Mary says
September 30, 2018 at 3:58 pmThese came out perfect! I didn’t need to make a single adjustment, and it made exactly the amount listed. They were delicious!
Sarah George-@shebooaustralia says
October 7, 2018 at 3:58 pmSecond time making these, it’s 5am in Australia! Kids love them thank you.
Amy Wendling says
May 12, 2019 at 3:21 pmYou’ve done it again. These are delicious. I did add chopped pecans to the topping, and I didn’t have lemon so I omitted it. I can see that the lemon would brighten the apple and will definitely make these again with the lemon. I only had 3 eggs, so I made one flax egg to add. They came out great. Thank you for your recipes
Valorie J Hosch says
May 17, 2019 at 6:19 pmWe love these. So nice for breakfast with coffee. The crumb topping is delicious.