Paleo Apple Crumble Muffins

Do you know what’s better than apple pie and muffins? These paleo apple crumble muffins! Not only are they dairy-free and gluten-free, but they’re also moist and completely delicious.


For the Apples
  • 2 c. Granny Smith apples, peeled and finely diced
  • 2 tbsp. brown sugar
  • 1 tbsp. cinnamon
  • 2 tsp. coconut oil
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • Pinch of salt
For the Crumble
  • 1 c. gluten-free flour
  • 1 c. brown sugar
  • 5 tbsp. coconut oil
  • 1 tbsp. cinnamon
For the Muffins
  • 2 c. gluten-free flour
  • 1 tsp. cinnamon
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1 c. cane sugar
  • 1 tbsp. brown sugar
  • 1 egg, room temperature
  • 3/4 c. coconut yogurt, dairy-free
  • 1/2 c. coconut oil
  • 2 tbsp. almond milk
  • 1 tsp. vanilla extract



1. Peel and dice the apples, and then toss with the sugar and spices.

2. Add the coconut oil to a large pan and then add the apple mixture.

3. Cook over medium heat for 10 minutes, and then allow to cool for 10 minutes.


1. Add the dry ingredients to a small bowl, and then add the coconut oil.

2. Mix together with a whisk, and then set to the side.


1. Preheat the oven to 350 F and line a muffin tin with silicone liners.

2. In a medium mixing bowl, add the dry ingredients.

3. Next, in a large bowl, combine the eggs and sugars.

4. Beat with an electric mixer for 1 minute, and then add the wet ingredients.

5. Combine and beat for another minute before slowly adding the dry ingredients.

6. Beat again for 1 minute, and then use a spatula to fold in the apples

7. Add the batter to the liners, filling 3/4 of the way.

8. Lightly sprinkle the top of each muffin with a spoonful of the crumble.

9. Bake for 25 minutes, and then broil on high for 2 minutes to get the crumble golden.

10. Allow to cool before serving.