For the crumb topping:

1/4 cup gluten-free oats

1/2 gluten-free flour (Cup 4 Cup, King Arthurs)

1/4 cup coconut sugar

2 t. cinnamon

2 T. avocado or coconut oil

1 T. almond milk

For the muffins:

1 T. arrowroot powder

1 cup diced apples

1/2 cup avocado oil

3/4 cup real maple syrup

3/4 cup almond milk

2 cups gluten-free flour

2 1/2 t. cinnamon

1/2 t. allspice

1/2 t. baking soda

2 1/4 t. baking powder


  • Preheat oven to 350 and grease or line a muffin tin.
  • For the topping, mix all ingredients together with hands until they form small pebbles.
  • Toss apples and arrowroot powder in a separate bowl.  Whisk liquids together, then add remaining ingredients.  Fold in apples and evenly distribute batter amongst muffin cups.
  • Divide topping between the muffins (it will be overflowing a bit so I gently press my crumble down to adhere more).
  • Bake for 25 minutes, or until knife or toothpick comes out clean.