Cinnamon Apple Crumb Muffins

Soft, fluffy, and bursting with flavor, these cinnamon apple crumb muffins are delicious for breakfast or as snack. They also freeze well!

Course Breakfast

Cuisine American

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings

Calories 286

1 cup + 1 tablespoon (130 g) all-purpose flour divided
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 large egg
½ cup (140 g) plain 2% fat Greek yogurt you can also use full fat or flavored Greek yogurt
⅓ cup + 1 tablespoon (85 g) coconut sugar it can be replaced with white or brown sugar
4 tablespoons melted coconut oil
1 cup (120 g) peeled and chopped Granny Smith apples

Make the topping:
Melt the coconut oil in a small bowl, and stir in the coconut sugar, flour, cinnamon and oats into it until it is combined. If it's too dry add a bit more coconut oil. Set aside.
Make the muffins:
Preheat the oven to 350°F (175°C). Spray the cavities of a non-stick 9 cup muffin pan with cooking spray or grease and flour.
Toss together the chopped apples and 1 tablespoon of flour.
Whisk together the remaining all-purpose flour, baking soda, cinnamon and salt in a medium mixing bowl.
In a small bowl, whisk together the egg, Greek yogurt, coconut sugar, and melted coconut oil.
Add the wet ingredients to the dry ingredients, stirring gently until combined. Do not over-mix!
Gently fold the apples into the mixture and evenly scoop the batter into the prepared muffin pan.
Fill the empty cavities with water to ensure even baking.
Sprinkle each muffin with an equal amount of crumb topping.
Bake for 22-25 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
Allow the cinnamon apple crumb muffins to cool in the pan for about 10 minutes before removing and placing on a rack to cool completely.
Enjoy!