Gluten-free Apple Snickerdoodle Muffins - A healthy and gluten-free muffin recipe reminiscent of your favorite snickerdoodle cookies. Small chunks of apple add moisture and make these the perfect fall breakfast.
Apple Snickerdoodle Muffins, you guys! I think the title says it all.
I could also have called them Make-Them-ASAP Muffins and it would have been totally accurate. Guys, if you like apples and spices like cinnamon, nutmeg, and the likes, you will love these easy snickerdoodle muffins.
They're kind of like the perfect fall breakfast. Or a sweet snack for the office or a road trip. Or both.
These fall-spiced snickerdoodle muffins don't look exactly like your next door muffins, nor do they look especially "commercial". They're made with wholesome, healthy, nutritious ingredients and lots of them are brown.
Think cinnamon, maple syrup, coconut sugar. That's why they might look a little funky to you. Not to mention that my current muffin tin has a weird shape.
But you know what they say, don't judge a book by its cover...? Well, don't judge a muffin by its funky look okay?
I swear these snickerdoodle muffins are super good. And the texture is perfect - moist and fluffy with a crisp crunch topping! Y'a trust me, right? (Say you do, please!). Enjoy! ????
If you tried these snickerdoodle muffins, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Apple Snickerdoodle Muffins {Gluten Free + Dairy Free + Refined Sugar-Free}
A healthy and gluten-free muffin recipe reminiscent of the butter and cinnamon flavor of your favorite snickerdoodle cookies. Small chunks of apple add moisture and make these the perfect fall breakfast
Ingredients
Muffins:
- 1 ¼ cup rolled oats
- 1 cup almond meal
- ½ cup arrowroot or tapioca flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ⅛ teaspoon nutmeg
- ¾ teaspoon sea salt
- 3 large eggs
- ½ cup maple syrup
- ¼ cup coconut oil liquified
- 1 cup grated apple packed (or about 3 small apples)
Crumble topping:
- ¼ cup oat flour see notes
- ¼ cup coconut sugar
- 2 tablespoons almond flour
- 2 teaspoons cinnamon
- 1 pinch sea salt
- 1 teaspoon coconut oil
- 1 tablespoon maple syrup
Instructions
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Preheat oven to 350F / 175 C degrees.
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Add oats to a food processor. Pulse for 10-15 seconds or until oats become a gritty meal. Add to a large mixing bowl and whisk together with almond meal, arrowroot or tapioca flour, baking powder, baking soda, spices, and salt.
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In a separate mixing bowl, whisk together eggs, maple syrup, and coconut oil. Stir in to dry mixture, making sure to combine well. Fold in grated apple.
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To make topping: Add oat flour, coconut sugar, cinnamon, and salt to a bowl and whisk together well. Add maple and coconut oil, then stir until it resembles crumble topping.
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Line a muffin tin with muffin liners, then divide batter evenly to fill the muffin tin. Then, evenly divide crumble over top each muffin. Bake for 15 minutes or until muffins are browned and a toothpick comes out clean. Set aside to cool.
Recipe Notes
To make your own oat flour, simply process some oats in your food processor until it reaches a fine consistency.
Kiki Johnson
Oh These are the perfect fall breakfast! The crumb topping looks perfect and I can literally smell the cinnamon through the screen!
Naomi
These were great! Perfect amount of sweetness. We made them for breakfast this morning. Happy New Year!
Marie
Thanks so much Naomi, super happy to hear! Happy New Year to you too 🙂
Nikki
We loved these!
Marie
Yay super happy to hear Nikki 🙂