Apple Pie Crumble Top Muffins

There’s nothing like a nice little drop in the temperature to make me realize it’s Fall. Soon the leaves will burst into colors and fizzle from the trees. There’s something about this time of year that requires one of two things, pumpkin or apples. I’m drawn to the kitchen with an inexplicable force on days like these, like Juliet running to her Romeo. Today my Romeo comes in the form of Apple Pie Crumble Top Muffins.

For the perfect Fall breakfast, try these Apple Pie Crumble Top Muffins (#vegan and #glutenfree recipes provided).

I love creating moments to make a day special. Sometimes that might mean putting on some special music or lighting a candle to set the right feel and light aroma. But my absolute favorite way to make a moment special is with food. Sure, it could be a typical Tuesday morning with everyone rushing out of the house in different directions. Or it’s another Saturday with soccer and softball and a yard filling full of leaves that needs to be raked.

What could be special about a days like these? Try making these muffins for breakfast and you’ll see. Sure, it might mean getting out of bed a little bit early. It might mean making the crumble top the night before. But when the rest of the family wakes up to the smell of these muffins in the oven and they take a moment to start their day to have one, I promise you that is a memory moment in the making!

Apple Pie Muffins with organic and healthy Hain Celestial ingredients.

How to Make Apple Pie Muffins

It’s easy to make Apple Pie Muffins! Begin with heating your oven to 350F. Prepare your muffin pans by lining them with paper liners or spray with vegetable spray.

In a food processor combine the flour and cornstarch and pulse several seconds until the ingredients are well-combined. Add baking soda, baking powder, sea salt, and ground flax seed. Pulse again until ingredients are combined. Set aside.

In a medium bowl, combine the sugars, peanut butter and margarine. Use a mixer on medium-high speed until light and fluffy. Add the Apple Cinnamon Oatmeal baby food, vanilla, soy milk, and apple cider vinegar and mix again until ingredients are well-combined.

Pour the flour mixture into the wet ingredients, add the chopped apples and stir until just combined.

Fill each muffin paper (or prepared muffin pans) with batter until approximately ¾ full. Generously sprinkle each muffin with prepared Coconut Cinnamon Crumble.

Bake for 20 – 25 minutes. You can test to see if the muffins are done by inserting a toothpick into the center of one of the muffins. If it comes out clean, the muffins are done.

Set aside to cool for about 10 minutes before removing the muffins from the pan. Store in an airtight container.

Coconut Cinnamon Crumble

Place the flour and oatmeal in a food processor and pulse until the oatmeal is coarsely ground.

Add the brown sugar, cinnamon, and salt and pulse again for several seconds.

Add the coconut oil and pulse again until the ingredients are well incorporated. Set aside.

(Note: a gluten-free version of this recipe is provided below)

My daughter and I went to lunch recently and my fortune cookie had a special message that fit this theme perfectly: Don’t pursue happiness, create it.

Create Happy Fall memories with these Apple Pie Muffins (Vegan and gluten-free recipes provided).

Here’s to Apple Pie Crumble Top Muffins and creating beautiful Fall moments for years to come.

This is a sponsored post. From time-to-time I share about brands I have tried and enjoy. I feel this is a service to my readers who may be wanting to try different products but are reluctant without knowing more about them. I’ve been compensated to develop and photograph this recipe from Hain Celestial. Products were provided. The many opinions I have on a variety of topics, including today’s post, are completely and entirely my own.

To learn more, follow Hain Celestial on Facebook or follow Hain Celestial on Pinterest.

Apple Pie Crumble Top Muffins

Yield: 2 – 3 dozen muffins (depending on size of muffin pans used)

(Note: a gluten-free version of this recipe is provided below)

Ingredients

  • 2¼ cups Arrowhead Mills® Organic Unbleached White Flour
  • ¼ cup cornstarch
  • ¾ teaspoon baking soda
  • ¼ teaspoon Hain® baking powder
  • ½ teaspoon Hain® Iodized Sea Salt
  • 1 tablespoon Spectrum® Organic Flaxseed, ground
  • ½ cup white sugar
  • ½ cup Hain® Organic Brown Sugar
  • ¼ cup MaraNatha® Organic No-Stir Creamy Peanut Butter
  • ½ cup dairy-free margarine, softened
  • 1 6-oz. jar Earth’s Best Organic® Apple Cinnamon Oatmeal Baby Food
  • 1 teaspoon vanilla
  • 1 cup WestSoy® Low Fat plain soy milk
  • 1 tablespoon Spectrum® Organic Apple Cider Vinegar
  • 1 large Granny Smith Apple, peeled and chopped
  • Coconut Cinnamon Crumble (see recipe below)

Directions

  1. Heat your oven to 350F. Prepare your muffin pans by lining them with paper liners or spray with vegetable spray.
  2. In a food processor combine the flour and cornstarch and pulse several seconds until the ingredients are well-combined. Add baking soda, baking powder, sea salt and ground flax seed. Pulse again until ingredients are combined. Set aside.
  3. In a medium bowl, combine the sugars, peanut butter and margarine. Use a mixer on medium-high speed until light and fluffy. Add the Apple Cinnamon Oatmeal baby food, vanilla, soy milk and apple cider vinegar and mix again until ingredients are well-combined.
  4. Pour the flour mixture into the wet ingredients, add the chopped apples and and stir until just combined.
  5. Fill each muffin paper (or prepared muffin pans) with batter until approximately ¾ full. Generously sprinkle each muffin with prepared Coconut Cinnamon Crumble.
  6. Bake for 20 – 25 minutes. You can test to see if the muffins are done by inserting a toothpick into the center of one of the muffins. If it comes out clean, the muffins are done.
  7. Set aside to cool for about 10 minutes before removing the muffins from the pan. Store in an airtight container.

Coconut Cinnamon Crumble

Ingredients

  • 1 cup Arrowhead Mills® ® Organic Unbleached White Flour
  • 1 cup Arrowhead Mills® Steel Cut Oats
  • 1 cup Hain® Organic Brown Sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon Hain® Iodized Sea Salt
  • 6 tablespoons Spectrum® Organic Coconut Oil

Directions

  1. Place the flour and oatmeal in a food processor and pulse until the oatmeal is coarsely ground.
  2. Add the brown sugar, cinnamon, and salt and pulse again for several seconds.
  3. Add the coconut oil and pulse again until the ingredients are well incorporated. Set aside.

Apple Pie Crumble Top Muffins (Gluten-Free)

Yield: 2 – 3 dozen muffins (depending on size of muffin pans used)

Ingredients

  • 2¼ cups Arrowhead Mills® Gluten-Free All Purpose Baking Mix
  • ¼ cup cornstarch
  • ¾ teaspoon baking soda
  • ¼ teaspoon Hain® baking powder
  • ½ teaspoon Hain® Iodized Sea Salt
  • 1 tablespoon Spectrum® Organic Flaxseed, ground
  • ½ cup white sugar
  • ½ cup Hain® Organic Brown Sugar
  • ¼ cup MaraNatha® Organic No-Stir Creamy Peanut Butter
  • ½ dairy-free margarine, softened
  • 1 6 oz jar Earth’s Best Organic® 1st Apples
  • 1 teaspoon gluten free vanilla
  • 1 cup Westsoy™ Low Fat plain soymilk
  • 1 tablespoons Spectrum® Organic Apple Cider Vinegar
  • 1 large Granny Smith Apple, peeled and chopped
  • Coconut Cinnamon Crumble (see recipe below)

Directions

  1. Heat your oven to 350F. Prepare your muffin pans by lining them with paper liners or spray with vegetable spray.
  2. In a food processor combine the flour and cornstarch and pulse several seconds until the ingredients are well-combined. Add baking soda, baking powder, sea salt and ground flax seed. Pulse again until ingredients are combined. Set aside.
  3. In a medium bowl, combine the sugars, peanut butter and margarine. Use a mixer on medium-high speed until light and fluffy. Add the Apple Cinnamon Oatmeal baby food, vanilla, soy milk and apple cider vinegar and mix again until ingredients are well-combined.
  4. Pour the flour mixture into the wet ingredients, add the chopped apples, and stir until just combined.
  5. Fill each muffin paper (or prepared muffin pans) with batter until approximately ¾ full. Generously sprinkle each muffin with prepared Coconut Cinnamon Crumble.
  6. Bake for 20 – 25 minutes. You can test to see if the muffins are done by inserting a toothpick into the center of one of the muffins. If it comes out clean, the muffins are done.
  7. Set aside to cool for about 10 minutes before removing the muffins from the pan. Store in an airtight container.

Coconut Cinnamon Crumble (Gluten-free)

Ingredients

  • 1 cup Arrowhead Mills® Gluten-Free All Purpose Baking Mix
  • 1 cup Arrowhead Mills® Gluten-Free  Steel Cut Oats
  • 1 cup Hain® Organic Brown Sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons Spectrum® Organic Coconut Oil

Directions

  1. Place the flour and oatmeal in a food processor and pulse until the oatmeal is coarsely ground.
  2. Add the brown sugar, cinnamon, and salt and pulse again for several seconds.
  3. Add the coconut oil and pulse again until the ingredients are well incorporated. Set aside.

Enjoy!

Updated by Marly · Permalink