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
Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners*
- Combine crumb mixture ingredients in a bowl with a fork until combined (it should look like crumbs) then chill while you prepare muffin batter.
Combine dry ingredients in a medium bowl, except the coconut sugar, and set aside.
Whisk together eggs, almond milk, vanilla, sugar, grated apple, coconut oil and lemon juice in a large bowl until well combined
Gently stir dry ingredients into wet until no flour spots show, then fold in finely diced apples.
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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These 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
Hi! Hope you like them! I actually have the nutrition info below the recipe now – enjoy!
Hello! These sound wonderful! Can you tell me if it is essential to use tapioca flour? Can it be replaced with anything else? Many thanks 🙂
Hi! 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!
Thank you I’ll give them a whirl!!
Can I use arrowroot instead of tapioca flour?
looks great! do they freeze well?
Yes, you can freeze then and then thaw in the refrigerator to avoid re-liquifying the coconut oil in the topping.
I 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.
So happy to hear that!
In 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.
Those muffins were the best 🙂
Somehow 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 ?
Entenmann’s had good coffee cake ones too though! Won’t ever forget them lol 🙂
Do you think I could bake this as one cake in an 8×8 pan? I need an apple cake recipe for later this week
Yup I think that would work, although it might work better in a 9″? Not positive!
I’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 🙁
I’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 🙂
The 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!
Sounds great!
Just made these so good! I substituted the all apples for 1/3 cup applesauce and they turned out great! Love your recipes!
Sounds great!
Is there a way to make these AIP? They look AMAZING!!
Hey! 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?
That 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.
These 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 !!
I’m so happy it worked out!! Glad you enjoyed 🙂
Just made these, so delicious! Thanks!!
Great!
Is 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.
Even 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. ??????
Went 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! ❤️
Made this last year and it was a big hit. Making again to take on a road trip.
So happy you enjoyed these!
These came out perfect! I didn’t need to make a single adjustment, and it made exactly the amount listed. They were delicious!
Second time making these, it’s 5am in Australia! Kids love them thank you.
You’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
We love these. So nice for breakfast with coffee. The crumb topping is delicious.
Yum! Delicious. I used a tablespoon less of the coconut sugar in the crumble and mix because I was making them for kids, and it still tasted good.
Your recipes are consistently delicious. Thank you for sharing, and thank you for the consistency!
My whole family enjoyed these! I’ve made quite a few of your savory recipes, but since we recently discovered two of my kids have celiac I have been really grateful to learn gluten-free baking from you. We have liked your recipes better than those made with “cup-for-cup” type flours!
Can pears replace apples in this recipe? If so what modifications need to be made? Thanks!
Made these today and they turned out very greasy, not sure what I did wrong.
I actually made these for our Airbnb guests! If people are not used to clean eating, they may think they are bland without all the sugar, however, for me being a clean eater, I thought they were amazing. Moist and flavorful!
Added some pumpkin purée and ground flax seeds, since I had some left over. Also used Vanilla Hemp milk. They turned out perfectly!
Hi. Thanks for a great recipe. Please, can arrowroot powder be substituted for the tapioca flour. Can’t wait to try your recipe! Thanks again!
I have these in the oven right now and they smell heavenly! Can’t wait to try them. What do you recommend for storing them if they won’t all be eaten right away? Thanks!
I plan on making these Saturday morning. Do you think I could assemble the ingredients the night before ? Maybe I will add the apples that morning so they don’t oxidize? Your thoughts are appreciated
Just made these for my 2 y.o. grand daughter. I halved the sugar and only put in 1/2 teaspoon of cinnamon. No topping. I used mini muffin pan size. In the freezer now, ready for snacks.
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