Healthy Gluten Free Apple Cinnamon Muffins
The best fluffy, yet hearty, fiber-filled gluten free apple muffins with a beyond delicious almond cinnamon sugar crumble. You guys know I am a huge fan of using siggi’s yogurt in my savory recipes (like this taco pasta, linked here), but I also love to bake with siggi’s! It adds a great protein boost, and it always ups the flavor and texture of my baked goods.
I used the siggi’s 4% vanilla skyr in the recipe- it’s thick, creamy, and the perfect vanilla flavor while still being made with the simplest ingredients (you could also use the banana & cinnamon or vanilla & cinnamon flavor siggi’s in this recipe- so good!).
The ingredients in these muffins are simple, and make for the perfect healthy spin on a classic muffin. I love these in the morning with extra siggi’s on the side and my morning coffee. It makes for a fiber-rich, protein-packed breakfast. Since the muffins are sweetened themselves, I stick with one of the no sugar added siggi’s to have on the side (look for the containers with the blue lid- these are a game changer in the flavored yogurt department!)
I love that this recipe makes a big batch- 15 muffins total- so that you can have a lot on hand for meal prepped quick + easy breakfasts or snacks. I love a recipe like that!
I really can’t wait for all of you bakers to try these out! I know you’re going to love them. I can’t get enough!
Makes 15 muffins
For the muffins:
1 cup milk of choice
½ tbsp apple cider vinegar
¾ cup coconut sugar
1 large egg
1 (4.4 oz) container siggi’s 4% vanilla (about ½ cup)
1 tsp vanilla
2 + ¾ cup oat flour
¼ cup ground flax seeds
1 tbsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 large apple, peeled and diced into bite size pieced
For the cinnamon maple crumble topping:
1 cup almond flour
2 tbsp pure maple syrup
1 tbsp coconut sugar
½ tsp cinnamon
Pinch of sea salt
1. Preheat oven to 350°F and line a muffin tin (you can bake this in separate batches if your muffin tin does not hold 15).
2. Whisk milk, apple cider vinegar, coconut sugar, egg, yogurt, and vanilla in a bowl. Set aside.
3. In a separate large bowl, stir together the oat flour, flax seed, cinnamon, baking powder, baking soda, and sea salt until everything is well combined.
4. Pour the wet ingredients into the dry ingredients and stir again until combined. Fold in apple pieces.
5. Next, make the cinnamon crumble topping by combining almond flour, maple, coconut sugar, cinnamon, and sea salt until crumbly.
6. Scoop batter evenly among 15 cupcake liners (I like to use a cookie scoop here). Sprinkle cinnamon crumble over the top and bake for 20 minutes. Allow to cool on a cooling rack before enjoying.