Ingredients
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Instructions
- Preheat the oven to 400°F and grease or line a 12-count muffin tin with cupcake liners. If using a silicone muffin tin, grease with cooking spray.
- In a large bowl, whisk together the gluten-free flour, almond flour, tapioca, baking powder, baking soda, granulated sugar, brown sugar and salt. Mix until well combined.
- Use your rubber spatula or spoon to make a well in the center of the dry ingredients. Add oat milk, butter, oil, eggs, and vanilla extract. Mix until a batter forms.
- Fold in the chopped apples until combined. Set the batter aside.
- In a medium bowl, make the crumb topping by mixing together the light brown sugar, cinnamon, melted butter and gluten free flour. Mix until it resembles small pebbles. Set aside.
- Scoop about ⅓ cup muffin batter into each muffin liner. You may have extra batter at the end to make an additional 2-3 muffins; cook later or add to a second pan if you have. Top each muffin with generous amount of the crumb topping.
- Bake muffins for 5 minutes at 400°F, then lower the oven temperature to 350°F and bake for an additional 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool before popping out of the pan and eating or storing.
Test Kitchen Notes
- Apple choice: My preference is Fuji apples, but you can use any other "baking" apple, such as Honeycrisp or Pink Lady.
- Importance of variety in gluten free flour combination - Please use the recommended gluten free flour combinations if possible to yield best results.
- Feel free to swap in a different fruit in place of apples to make new muffin variations! Mix in chopped strawberries, blueberries, or even cranberries. Be creative with it!
- For the "plant based butter" I like to use the Earth Balance Unsalted Vegan Buttery Sticks, but feel free to use whatever you have on hand, as long as it's in stick form. You can also use regular dairy butter if you don't have a dairy sensitivity.