Recipes

Apple Cinnamon Streusel Muffins

Valentina P

Difficulty

•

Time 30"

These apple cinnamon muffins are filled with plenty of wholesome ingredients, but are also extra fluffy and moist thanks to the almond flour. Warm apple pieces, cinnamon, and nutmeg round out the seasonal flavors. The streusel topping is optional here, but adds a nice crunchiness to the top to balance the soft center.

How To MakeDiet Type: Classic

Freeze For 3 months

Best by 1 week refrigerated

Shopping List

Muffins

1 cup all purpose flour (or gluten-free blend)
1/2 cup blanched almond flour
3/4 cup cane and/or coconut sugar
66666667/100000000 cup unsweetened applesauce
1 small apple, chopped into small pieces
1/4 cup non-dairy milk
1 large egg
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt Streusel (Optional)
1/4 cup all purpose flour (or gluten-free blend)
1/4 cup coconut sugar
2 tablespoons butter, melted
1/2 teaspoon cinnamon (double it for extra cinnamon flavor)
pinch of salt

Instructions

Step 1: Preheat the oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
Step 2: To prepare the streusel, combine the melted butter, flour, sugar, cinnamon, and salt in a small bowl. Use your hands to mix it until it reaches the consistency of small pebbles - it will feel quite crumbly. Refrigerate until ready to use.
Step 3: Mix all muffin ingredients, except the apple pieces, together in a bowl until no lumps remain. Fold in the apple. Pour the batter into the muffin tins.
Step 4: Sprinkle the muffin tops with the optional streusel, about 1 small spoonful per muffin.
Step 5: Bake the muffins at 350°F for 15 minutes. At the 15 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes (this will help give the muffins a better domed shape). Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins 5 to 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
Serve: Take a bite and enjoy!

Nutrition

Serves 10
Calories Per Serving: 158			DAILY VALUE %
Total Carbohydrate 31g	10%	Net Carbohydrate 29g
Protein 3g	5%	Total Fat 3g	5%
Fiber 2g	7%	Potassium 34mg	1%
Vitamin A	7%	Vitamin C	14%
Calcium	8%	Iron	2%

Nutritional information suggested is for 1 muffin, without streusel topping.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

How To MakeDiet Type: Plant-based

Freeze For 3 months

Best by 1 week refrigerated

Shopping List

Muffins

1 cup all purpose flour (or gluten-free blend)
1/2 cup blanched almond flour
3/4 cup cane and/or coconut sugar
66666667/100000000 cup unsweetened applesauce
1 small apple, chopped into small pieces
1/4 cup non-dairy milk
2 1/2 tablespoons cold water
1 tablespoon flax meal
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt Streusel (Optional)
1/4 cup all purpose flour (or gluten-free blend)
1/4 cup coconut sugar
2 tablespoons plant-based butter, melted
1/2 teaspoon cinnamon (double it for extra cinnamon flavor)
pinch of salt

Instructions

Step 1: Preheat the oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
Step 2: To prepare the streusel, combine the melted butter, flour, sugar, cinnamon, and salt in a small bowl. Use your hands to mix it until it reaches the consistency of small pebbles - it will feel quite crumbly. Refrigerate until ready to use.
Step 3: Stir together the flax meal and the cold water in a small bowl. Let the mixture sit and thicken for 5 to 10 minutes. It will be ready when it reaches a gel-like consistency. This will be the egg replacer in the recipe.
Step 4: Mix all muffin ingredients, except the apple pieces, together in a bowl until no lumps remain (don't forget the thickened flax mixture). Fold in the apple. Pour the batter into the muffin tins.
Step 5: Sprinkle the muffin tops with the optional streusel, about 1 small spoonful per muffin.
Step 6: Bake the muffins at 350°F for 15 minutes. At the 15 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes (this will help give the muffins a better domed shape). Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins 5 to 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
Serve: Take a bite and enjoy!

Nutrition

Serves 10
Calories Per Serving: 155			DAILY VALUE %
Total Carbohydrate 31g	10%	Net Carbohydrate 29g
Protein 2g	4%	Total Fat 3g	5%
Fiber 2g	7%	Potassium 28mg	1%
Vitamin C	14%	Calcium	6%
Iron	2%

Nutritional information suggested is for 1 muffin, without streusel topping.

Nutritional Data Disclaimer

How To MakeDiet Type: Paleo

Freeze For 3 months

Best by 1 week refrigerated

Shopping List

Muffin

2 1/2 cups blanched almond flour
3/4 cup coconut sugar
4 eggs
1/4 cup unsweetened applesauce
1/4 cup non-dairy milk
1 small apple, chopped into small pieces
1 teaspoon grain-free baking powder (Note 1)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt Streusel (Optional)
1/4 cup paleo all-purpose flour blend (store-bought or homemade, Note 2)
1/4 cup coconut sugar
2 tablespoons grass-fed butter or coconut oil, melted
1/2 teaspoon cinnamon (double it for extra cinnamon flavor)
pinch of salt

Instructions

Step 1: Preheat the oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
Step 2: To prepare the streusel, combine the melted butter, flour, sugar, cinnamon, and salt in a small bowl. Use your hands to mix it until it reaches the consistency of small pebbles - it will feel quite crumbly. Refrigerate until ready to use.
Step 3: Mix all muffin ingredients, except the apple pieces, together in a bowl until no lumps remain. Fold in the apple. Pour the batter into the muffin tins.
Step 4: Sprinkle the muffin tops with the optional streusel, about 1 small spoonful per muffin.
Step 5: Bake the muffins at 350°F for 20 minutes. At the 20 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes. Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins 5 to 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
Serve: Take a bite and enjoy!

Recipe Notes

Note 1: To make your own homemade baking powder, try combining 1 tablespoon cream of tartar + 1/2 tablespoon baking soda + 1/2 tablespoon arrowroot starch. Stir well before using.

Note 2: For an alternative to the Paleo flour blend, check out the streusel ingredients in the Low-Carb recipe dropdown. The low-carb sweetener may be substituted with an equal amount of coconut sugar.

Nutrition

Serves 10
Calories Per Serving: 249			DAILY VALUE %
Total Carbohydrate 23g	8%	Net Carbohydrate 20g
Protein 8g	17%	Total Fat 16g	24%
Fiber 3g	14%	Potassium 45mg	1%
Vitamin A	28%	Vitamin C	6%
Calcium	19%	Iron	7%

Nutritional information suggested is for 1 muffin, without streusel topping.

Nutritional Data Disclaimer

How To MakeDiet Type: Low-carb

Freeze For 3 months

Best by 1 week refrigerated

Shopping List

Muffin

2 1/2 cups blanched almond flour
3/4 cup low-carb granulated sweetener (1:1 sugar substitute)
4 eggs
1/4 cup unsweetened applesauce (or grapeseed oil)
1/4 cup non-dairy milk
1 small apple, chopped into small pieces
1 teaspoon grain-free baking powder (Note 1)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt Streusel (Optional)
1/4 cup blanched almond flour
2 tablespoons low-carb granulated sweetener (1:1 sugar substitute)
2 tablespoons grass-fed butter or coconut oil, melted
1 tablespoon coconut flour
1/2 teaspoon cinnamon (double it for extra cinnamon flavor)
pinch of salt

Instructions

Step 1: Preheat the oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
Step 2: To prepare the streusel, combine the melted butter, flours, sweetener, cinnamon, and salt in a small bowl. Use your hands to mix it until it reaches the consistency of small pebbles - it will feel quite crumbly. If it's too powdery, add a little more butter until it's crumbly. Refrigerate until ready to use.
Step 3: Mix all muffin ingredients, except the apple pieces, together in a bowl until no lumps remain. Fold in the apple. Pour the batter into the muffin tins.
Step 4: Sprinkle the muffin tops with the optional streusel, about 1 small spoonful per muffin.
Step 5: Bake the muffins at 350°F for 20 minutes. At the 20 minute mark, raise the temperature up to 400°F for another 8 to 10 minutes. Cool fully before handling. For jumbo-sized muffins, you will need to cook the muffins 5 to 10 minutes longer. If doing so, cover the muffins with foil if the tops are over-browning.
Serve: Take a bite and enjoy!

Nutrition

Serves 10
Calories Per Serving: 198			DAILY VALUE %
Total Carbohydrate 8g	3%	Net Carbohydrate 5g
Protein 8g	17%	Total Fat 16g	24%
Fiber 3g	14%	Potassium 45mg	1%
Vitamin A	28%	Vitamin C	6%
Calcium	19%	Iron	7%

Nutritional information suggested is for 1 muffin prepared with applesauce and no streusel topping.

Nutritional Data Disclaimer

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Apple Cinnamon Streusel Muffins

PT30M 1 cup all purpose flour (or gluten-free blend) 1/2 cup blanched almond flour 3/4 cup cane and/or coconut sugar 66666667/100000000 cup unsweetened applesauce 1 small apple, chopped into small pieces 1/4 cup non-dairy milk 1 large egg 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 cup all purpose flour (or gluten-free blend) 1/4 cup coconut sugar 2 tablespoons butter, melted 1/2 teaspoon cinnamon (double it for extra cinnamon flavor) pinch of salt Gluten Free Paleo Vegan Low-Carb 10 Servings

Ingredients:

10 Muffins

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