Apple Almond Crunch Muffins


Free Snackable eCookbook - 25 dairy-free sweet, savory and sippable recipes! Vegan and gluten-free friendly, too!These apple almond crunch muffins were anonymously submitted as a Sweet entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners have been announced on that post!). I loved the concept, but found that the recipe needed a few tweaks and specifications, which I have made in this revised recipe.

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

Apple Almond Crunch Muffins Recipe (includes vegan, gluten-free & wheat-based options!)To qualify for the contest, this recipe for Apple Almond Crunch Muffins uses Almond Plus Milk Beverage from So Delicious Dairy Free.

Alisa’s Notes

Since I have tested and approved this recipe for apple almond crunch muffins as one I would repeat, I’ve added it to the “Alisa’s Recipes” section. Here are my personal notes on the recipe:

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingXanthan Gum? I personally do not like gums in muffins. However, if you are baking these apple almond crunch muffins with both the gluten-free and egg-free options, you may want to use the xanthan gum if your flour blend doesn’t have any binder or if you want to avoid any muffin crumble. When made that way, they were fairly cohesive once cooled, but a bit delicate to remove from the muffin cups. If using an egg and/or wheat flour, I think it’s fine to skip the gums.

Sugar: The original recipe used 1 cup of sugar in the batter. Tony liked them, but I found them WAY too sweet. In the future, I will probably test them with just 1/2 cup of brown sugar or 2/3 cup coconut sugar.

Almond Packing? The original recipe didn’t specify weight our how to measure the ground almonds / almond flour. I was conservative and measured them more like regular flour, but just lightly packing. I think if you packed it a bit, they would still turn out nicely.

Apple Almond Crunch Muffins Recipe (includes vegan, gluten-free & wheat-based options!)

Special Diet Notes: Apple Almond Crunch Muffins

By ingredients this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, peanut-free, soy-free, optionally vegan / plant-based, and vegetarian. The apple almond crunch muffins pictured are egg-free, gluten-free, and vegan.

5.0 from 3 reviews
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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’ve made this recipe a few times now and on the taste level, they’re perfection. I only make them when I have ample time, because the only downside is that they take closer to 40 minutes for me to prep.

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  4. I made them and they taste amazing! They’re creamy and moist. I got 14 good sized muffins from this recipe. Love them.

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