Apple Almond Crunch Muffins
Prep time
Cook time
Total time
This recipe is adapted from an "anonymous" entrant in our contest, which is why I don't have him/her listed as the author. I have also made quite a few modifications based on our tests.
Serves: 12 muffins
Crunch Topping
Apple Almond Muffins
  1. For the crunch topping, stir together all ingredients with a fork until the almonds are coated.
  2. For the muffins, preheat your oven to 350ºF and optionally grease 12 muffins cups (not required with silicone).
  3. In a mixing bowl, whisk together the ground almonds, flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and xanthan gum (if using).
  4. In a medium bowl, blend the sugar, milk beverage, puree or egg, oil, and zest or extract until relatively smooth. Add the dry ingredients and stir until just combined. Fold in the grated apples.
  5. Divide the muffin batter between your prepared muffin cups, they should be about ¾ full.
  6. Scoop muffin batter into lined cupcake pans until they are about ¾ full. Top the batter with the crunch topping and gently press in.
  7. Bake the muffins for 22 to 26 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely. Will keep for 2 to 3 days in an airtight container at room temperature, can be refrigerated or frozen for longer storage.
Recipe by Go Dairy Free at