Apple Cranberry Crumble Muffins

This tasty little treat falls somewhere between a dessert and a muffin. Our Apple Cranberry Crumble Muffins are easy to whip up for a morning brunch, an afternoon tea, or a late night sweet fix. Tangy cranberries add some zing to the apple muffins and it is topped with a maple pumpkin seed crumble. What more could one ask for?

Serves: 12 muffins
Prep time: 10 minutes
Cook time: 25 minutes


1 c plain almond yogurt
2 flax eggs
1/3 c maple syrup
1/3 c coconut palm sugar
1/4 c vegetable oil
1 heaping c grated apple
2 c of flour (I like to use half gluten-free blend and half white whole-wheat flour)
2 tsp baking soda
1tsp cinnamon
1/2 tsp sea salt
1/2 c dried cranberries

1/4 rolled oats
1/8 c almond meal*
1/8 c pumpkin seeds (or almond slices)
1/8 c maple syrup
1 Tbsp melted vegan butter
Dash of cinnamon (optional)
*Omit for a nut-free version and add a bit more of the rolled oats.


  1. Preheat your oven to 350 degrees.
  2. Make flax eggs: Mix 2 Tbsp ground flax with 6 Tbsp of water. Allow mixture to sit until it congeals- approximately 5 minutes.
  3. Mix wet ingredients: In a large mixing bowl, stir almond yogurt, flax eggs, maple syrup, coconut palm sugar and oil together. Add grated apple.
  4. Mix dry ingredients: In a separate bowl, mix flour, cinnamon, baking soda and sea salt together.
  5. Stir wet mixture in with dry mixture. Fold in cranberries. Scoop batter into greased muffin tray.
  6. Make topping: In a small bowl, mix together rolled oats, almond meal, pumpkin seeds, maple syrup, cinnamon and melted vegan butter. Top each muffin with a dollop of topping.
  7. Bake for 25 minutes. Allow to cool before indulging!

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