Apple Crumb Muffins
Prep time
Cook time
Total time
Not too sweet and part whole grain, these muffins are perfect for any occasion where you want something warm and comforting but still light and healthy.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 1 cup all-purpose flour (I use Bob's Red Mill)
  • 1 cup whole wheat pastry flour (or white whole wheat flour)
  • ¼ cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ cup canola or other oil (if using coconut, use melted)
  • ½ cup light or dark brown sugar
  • 2 eggs
  • 1 cup plain whole milk yogurt (not Greek)
  • 2 cups finely chopped apples (1½ cups go in the batter, remaining ½ cup goes in the topping)
  • For the topping:
  • 2 Tbsp almond flour
  • 1 Tbsp flour (all-purpose or whole wheat)
  • 2 Tbsp brown sugar
  • ½ tsp cinnamon
  • 1 Tbsp butter
  • Remaining ½ cup chopped apples
  1. Preheat oven to 400 degrees and line a muffin pan with paper liners. Spray the liners lightly with oil or cooking spray.
  2. In a medium bowl, gently combine flours, baking powder, baking soda, salt and cinnamon.
  3. In another large mixing bowl, whisk together the oil, sugar, eggs, yogurt.
  4. Stir the wet ingredients into the dry, half at a time, then fold 1½ cups of the chopped apples into the muffin batter, being careful not to over-mix.
  5. Using a scoop or ⅓ cup, fill each muffin cup ¾ way up with batter.
  6. Put the topping ingredients in a separate small bowl and use a fork to make a coarse crumb mixture. Sprinkle the topping evenly over the muffins, then place in the oven and bake for 18-20 minutes or until a toothpick comes out clean.
  7. Let muffins cool for 5 minutes in the pan then 15 minutes on a cooling rack.
Recipe by Eating Made Easy at