Ok, so I know it’s not apple season just yet but I totally felt inspired to make a healthier version of apple crumble in muffin form. Yes, you read right, APPLE CRUMBLE. I used almond flour as the base but also threw in some rolled oats to really achieve that crumbly texture.
To cut back on added sugar, I used a small banana & unsweetened applesauce & then sweetened them lightly with pure organic maple syrup. And by lightly, I mean JUST 2 tbsp. for the entire batch! And guess what? You don’t need more! I feel like we’ve been brought up in an era of baking where we’re taught that adding a cup or 2 of sugar to a recipe is the norm.
And then we wonder why those homemade desserts never satisfy us… SHORT ANSWER: all that added refined sugar is FUELLING sugar addiction. Yes, we’re creating our very own addictions to sugar (which BTW, research has shown is just as addictive as cocaine, not to mention all the other reactions it produces in our bodies).
All this to say, there are certainly ways to make delicious naturally sweet lower sugar homemade treats that are satisfying but that don’t wreak havoc on our bodies & minds!
When I tell you these mimic apple crumble almost so perfectly, it hurts… I really mean it!
They’re moist, soft & chewy on the inside with just the right amount of crunch from baked caramelized apples & nice & crumbly on the outside! Basically, they’re everything you want in a muffin!
They’re also vegan, gluten, oil + egg free & of course, refined sugar free!
- 1.5 cups almond flour
- 1 cup gluten-free rolled oats
- 1 small banana, mashed
- 1/2 cup pure unsweetened organic apple sauce
- 2 tbsp. pure organic maple syrup
- 1 tsp. pure organic vanilla extract
- 1/4 cup + 2 tbsp. unsweetened almond milk
- 1/4 tsp. Himalayan pink salt
- 1/2 tbsp. baking powder
- 3/4 tsp. Ceylon cinnamon
- ADD-INS: 1 + 1/3 cup apple chunks
- Preheat oven to 350F & line a muffin tin with liners (or grease the tin lightly with coconut oil).
- Add all the ingredients (except the apples) to a large mixing bowl. Mix until combined & incorporated.
- Gently fold in the apples.
- Evenly distribute the batter into the muffin tin & drizzle with a bit more cinnamon.
- Bake for 22-24 minutes at 350F, until tops are browned & crispy & a knife comes out clean.
- Let cool & ENJOY!
- Store leftovers in an airtight container in the fridge.