Nut, Egg & Dairy Free Apple Crumble Muffins (Vegan)

These nut, egg and dairy free apple crumble muffins are so quick and easy to make. Featuring a delicious combination of apple and cinnamon in the muffins and the crunchy crumble topping. Just like an apple crumble dessert in a tasty muffin. Perfect for snacks or to serve warm with some dairy free vanilla ice cream. This allergy-friendly and vegan recipe also has a gluten free option.

nut egg and dairy free apple crumble muffins on wire cooling rack with bowl of green apples

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Ingredients

These easy egg and dairy free apple crumble muffins are made with simple ingredients.

For the apple and cinnamon muffin batter you’ll need:

  • 2 cups self raising flour (gluten free if required)
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup (250g) tinned baking apples, lightly chopped with a spoon into smaller pieces
  • 1 cup non dairy milk (eg oat milk)
  • 1/2 cup vegetable oil (eg canola)
  • 1 teaspoon vanilla extract

For the crumble topping, you’ll need:

  • 1/3 cup plain (all purpose) flour (gluten free if required)
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons dairy free butter/spread (eg Nuttelex)

Baking Apples

If you cook for people with allergies often, you know how good it is to find quick and easy recipes. That’s why we have “cheated” in this recipe by using tinned baking apples. These are pre-cooked peeled and sliced green apples ready to use in pies and baking. The cooked apples are moist but do not have a lot of liquid in the tin.

For those who would like to use fresh apples, simple substitute the same quantity (1 cup) of cored, peeled and diced apples. Or you can use cooked or stewed apples, provided you drain the excess liquid first. Keep in mind that using uncooked apples will give a very different texture and flavour.

Making gluten free apple crumble muffins

Our vegan apple crumble muffins recipe can easily be made gluten free. Simply replace the self-raising flour in the muffin batter and the plain (all purpose) flour in the crumble topping with your preferred gluten free version.

For gluten free flour I usually use White Wings (maize and tapioca starch based with rice flour), but you can just use your normal brand.

When using gluten free flour, you may find that you need to leave the muffins in the oven for an extra minute or two. The finished gluten free apple crumble muffins are a little moister than ones made with wheat flour.

Method

Preheat the oven to 180C/375F.

Line a 12 hole muffin pan with paper muffin cases, cupcake liners or reusable silicone muffin liners.

To make the muffin batter

Place dry ingredients (self-raising flour, 1/2 cup of brown sugar and 2 teaspoons of cinnamon) in a large mixing bowl and mix well to combine.

Make a well in the centre of the dry ingredients and add the wet ingredients (chopped baking apples, vegatable oil, non-dairy milk and vanilla). Stir gently to form a thick batter, but avoid over-mixing.

Spoon the mixture into the muffin cases, filling almost to the top.

To make the cinnamon crumble topping

Prepare the crumble topping by placing the dry ingredients (flour, sugar and cinnamon) in a small bowl and mixing well. Add the melted dairy free spread and mix lightly until the mixture forms small clumps. You want the crumble to stay slightly dry and floury.

Add a teaspoon of crumble mixture to the top of each muffin and press down gently so that it sticks.

Nut, egg and dairy free apple crumble muffin mixture in muffin pan before cooking

Place the muffin tray in the oven and bake for approximately 20-25 minutes, or until muffins are lightly browned and a skewer inserted into the muffin comes out clean.

If using gluten free flour, you may need to leave the muffins in the oven for an extra minute or two until they brown evenly.

Remove the muffin pan from the oven and allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire cooling rack.

Your delicious vegan apple crumble muffins can be kept in an air tight container for 3 days. If you have used gluten free flour, the muffins will soften more quickly. Enjoy them fresh out of the oven for best results. Individually wrapped muffins can also be frozen for up to 2 months to enjoy later. We prefer them served warm if they have been frozen. (Tip: these are great reheated from frozen with a scoop of dairy free vanilla ice cream!)

Makes 12 muffins.

More allergy-friendly recipes

If you enjoyed this recipe, you might also enjoy some of our other allergy-friendly muffins and cakes including:

You’ll find lots more allergy-friendly recipes on our recipes page.

Nut egg and dairy free apple crumble muffin on plate with green apple and cinnamon quills
Nut, egg and dairy free apple crumble muffins on cooling rack

Nut, Egg and Dairy Free Apple Crumble Muffins (Vegan)

Allergy Spot
Allergy-friendly moist apple and cinnamon muffins with a crunchy crumble top
Prep Time 15 mins
Cook Time 20 mins
Course Dessert, Snack
Cuisine Australian
Servings 12
Calories 235 kcal

Equipment

  • 1 12 hole muffin pan (lined with paper or silicone muffin cases)
  • 1 large mixing bowl
  • 1 small mixing bowl
  • 2 mixing spoons
  • 1 Wire cooling rack
  • measuring cups and spoons

Ingredients
  

  • 2 cups self raising flour (gluten free if required)
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup tinned baking apples
  • 1/2 cup vegetable oil (eg canola)
  • 1 cup non dairy milk (eg oat milk)
  • 1 teaspoon vanilla
  • 2 Tablespoons brown sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • 1/3 cup plain (all purpose) flour (gluten free if required) (for topping)
  • 2 Tablespoons non-dairy butter/spread (eg Nuttelex) (for topping)

Instructions
 

  • Preheat the oven to 180C/375F.
  • Place dry ingredients (self-raising flour, 1/2 cup of brown sugar and 2 teaspoons of cinnamon) in a large mixing bowl and mix well to combine.
  • Make a well in the centre of the dry ingredients and add the wet ingredients (chopped baking apples, vegatable oil, non-dairy milk and vanilla). Stir gently to form a thick batter, but avoid over-mixing.
  • Spoon the mixture into the muffin cases, filling almost to the top.
  • Prepare the crumble topping by placing the dry ingredients (flour, sugar and cinnamon) in a small bowl and mixing well. Add the melted dairy free spread and mix lightly until the mixture forms small clumps. You want the crumble to stay slightly dry and floury.
  • Add a teaspoon of crumble mixture to the top of each muffin and press down gently so that it sticks.
  • Place the muffin tray in the oven and bake for approximately 20-25 minutes, or until muffins are lightly browned and a skewer inserted into the muffin comes out clean. If using gluten free flour, you may need to leave the muffins in the oven for an extra minute or two until they brown evenly.
  • Remove the muffin pan from the oven and allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire cooling rack.
  • Makes 12 muffins.

Notes

Your delicious vegan apple crumble muffins can be kept in an air tight container for 3 days.
If you have used gluten free flour, the muffins will soften more quickly. Enjoy them fresh out of the oven for best results.
Individually wrapped muffins can also be frozen for up to 2 months to enjoy later. We prefer them served warm if they have been frozen. (Tip: these are great reheated from frozen with a scoop of dairy free vanilla ice cream!)
Keyword allergy-friendly, apple, dairy free, easy, egg free, gluten free, nut free, peanut free, soy free, vegan

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