Breakfast · Easy · Snacks · Sweets · Uncategorized

Apple Crumb Muffins

Yes, I am finally posting this recipe. No, I did not plan on delaying it for so long. Really sorry guys! But, I promise it was worth the wait! These muffins are BOMB and seriously so easy to make 👍

Also, if ya didn’t see on my Instagram, I decided to start posting videos on YouTube again! I just made my first one, and you can watch it here! I’m in the process of editing a “What I Eat In A Day” video now, so that should be up sometime soon (although you all know how great I am at getting posts done on time…)

*A lot has happened this week. In the hopes of keeping my blog bipartisan, I will not be discussing the results of the election here. If you want to see what I think then by all means check out my twitter (@earthlyeatsemma) and I’ll be happy to discuss it with you there.

Alright, now let’s get to the real reason you’re here: the recipe. I have included vegan modifications in parentheses on the ingredient list. Also, to make this recipe gluten free, I suggest replacing the wheat flour with this 1-to-1 Gluten Free Flour. I used it to make cookies with my friend the other day and it worked really well.

Apple Crumb Muffins


  • 1/4 cup coconut oil
  • 1/3 cup coconut sugar
  • 1 egg (or flax egg)
  • 1/3 cup Greek yogurt (or coconut yogurt or applesauce)
  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp apple pie spice
  • 1/4 tsp salt
  • 1/2 cup almond milk
  • 1 diced apple 

Crumb Topping: 

  • 1/2 cup oats
  • 1/3 cup whole wheat pastry flour
  • 1/4 cup solid coconut oil
  • 1/4 cup coconut sugar
  • 1/2 tsp apple pie spice
  • 1/4 tsp salt


  1. Preheat oven to 350 degrees F
  2. Line a muffin tin with cupcake liners or nonstick spray.
  3. In a medium bowl, sift together the flour, baking powder, apple pie spice, and salt for the muffin batter. Set aside.
  4. In a separate bowl, whisk together the melted coconut oil, egg, sugar, and Greek yogurt until fully combined. Tip: add the coconut oil last and begin whisking IMMEDIATELY before it solidifies, or make sure everything is room temperature.
  5. Add the dry mixture, along with the almond milk and diced apple, to the wet mixture. Mix to combine.
  6. Fill the cupcake liners about 2/3 full, and set aside while you make the crumb topping.
  7. Mix all crumb topping ingredients together with a fork (to break down the solid coconut like a mini pastry-cutter) until a crumbly texture forms
  8. Scoop a heaping tablespoon of crumb topping onto each unbaked muffin, then bake for 24-26 minutes, or until a toothpick comes out clean.
  9. Enjoy!

What type of muffin do you usually go for? Classic blueberry? Indulgent chocolate chip? Seasonal pumpkin spice? Let me know in the comments! 

One thought on “Apple Crumb Muffins

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