Healthy Apple Crumble Muffins

healthy apple pie crumble muffins made with oat flour

These healthy apple crumble muffins are like little apple pies you can eat for breakfast. They’re made with oat flour, Greek yogurt, and maple syrup, so they’re naturally sweet, moist, and topped with the most irresistible golden oat crumble. Perfectly cozy, wholesome, and ready in under 30 minutes!

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving muffins

Ingredients

The Batter:

1 ¾ cups oat flour, +1 tablespoon for apples
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon apple pie spice, or just cinnamon
1 cup grated Granny Smith apple, peeled
1 cup diced Granny Smith apple, peeled
⅓ cup coconut oil, melted
½ cup maple syrup
2 large eggs, room temp
¾ cup Greek yogurt, room temp

The Crumble:

⅓ cup coconut sugar
⅓ cup oat flour
3 tablespoon coconut oil, melted
¼ teaspoon cinnamon

Instructions

Preheat oven to 425°F and line a 12-cup muffin tin with liners.
In a large bowl, whisk together the oat flour, baking powder, baking soda, salt, and apple pie spice.
Toss the grated and diced apples in 1 tablespoon of flour, then add to the dry mixture.
In a separate bowl, whisk together the melted coconut oil, maple syrup, eggs, and Greek yogurt.
Pour the wet ingredients into the dry ingredients and mix until fully combined.
In a small bowl, mix the crumble topping ingredients until crumbly.
Fill each muffin liner about ⅔ full with batter. Sprinkle the crumble topping evenly over the muffins.
Bake at 425°F for 5 minutes, then reduce the heat to 375°F and bake for another 12-15 minutes, until a toothpick comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Enjoy!

Notes

Homemade Oat Flour: You can make your own oat flour by blending rolled oats in a blender or food processor until finely ground. Just ensure the oats are certified gluten-free if you need the muffins to be gluten-free.

Coat apples in flour: Toss apples in a spoonful of oat flour before mixing into the batter to prevent them from sinking.

Make it dairy-free: Swap Greek yogurt for a thick coconut yogurt and use coconut oil in the crumble.

Storing: Store leftover muffins in an airtight container at room temperature for up to 3 days or in fridge for 5 days.

Freezing: Allow the muffins to cool completely, then wrap each one tightly in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe zip-top bag or airtight container, removing as much air as possible, and label with the date. To enjoy, simply thaw at room temperature for about 30 minutes or microwave for 15-20 seconds.

Nutrition

Course Breakfast, Dessert, Snack

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!