Paleo Cranberry Apple Crumb Muffins are a wonderful breakfast treat this time of year! Nutritiously dense, moist, and flavored with a yummy crumb topping that makes these muffins a family favorite.
HELLO DECEMBER!!! It’s my favorite month of the year, whoot whoot! I am a winter girl (still love the summer too), but I love the comforting busy season, and am slightly obsessed with Christmas. So I tend to get all carried away, making sure we do something Christmas-y everyday. So naturally Christmas flavored foods are baked all month. Cookies aren’t the only thing I love to bake in my oven! You’ll love the taste of these muffins, and they are perfect for a weekend during the season. You can also freeze and save these for those crazy busy weekday mornings (a reason why I love to bake muffins!) Or how about baking some muffins for friends and family in place of cookies? These would make a great gift idea!
I have to get super creative with breakfasts around my house. Know why? Well, to start, I’m an egg girl who enjoys my daily egg with avocado or other veggies. My husband and kids, not so much. They will drink protein shakes and smoothies for breakfast, but are more into cereal, oatmeal, and sweet breakfasts. Which I don’t particularly enjoy eating, but I also don’t love to pack their bellies with sugar to start the day! So grain-free muffins are a great compromise for all of us. And these are actually very low in sugar, but have the perfect sweet taste that everyone will appreciate.
I was super thrilled with the way these cranberry apple muffins turned out, and so were my kids! They have enjoyed twice this week for breakfast, and even packed them in their lunchbox for a snack at school. I had entertained the idea of making a cranberry orange muffin, but I knew apples were a better option to make these kid friendly. I think your family would agree!! The almond flour helps to give these muffins a super moist and buttery flavor. You will notice I use real cranberries, you can also substitute with dried cranberries too. The crumb topping really adds to the muffins giving them the perfect balance of sweetness.
Bake up a batch, let your house smell delicious, and enjoy some yummy flavors of the season without the guilt. Enjoy!
- For the Muffins:
- 2½ cup almond flour*
- 3 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup coconut oil (melted)
- ¼ cup honey
- ¼ cup dairy free milk (such as almond, flax, cashew, etc)
- 2 large eggs
- 1 tsp vanilla
- ¾ cup finely chopped apple (skinned)
- ½ cup fresh cranberries (or dried cranberries)
- For the Crumb Topping:
- 2 tbsp coconut oil (melted)
- 3 tbsp coconut sugar
- 1 tbsp coconut flour
- 2 tbsp almond flour
- 1 tsp cinnamon
- ½ tsp salt
- Preheat your oven to 350 degrees. Generously grease a 12 cup muffin pan with coconut oil or line with cupcake papers and coat with a non-stick spray.
- In a large bowl, mix together dry ingredients. Both flours, cinnamon, baking powder, and salt.
- In a medium sized bowl mix together coconut oil with honey, milk, whisked eggs, and vanilla. Begin to add wet ingredients to dry. Stir until well combined and the flour pockets are gone.
- Gently fold in apples and cranberries.
- Fill your muffin cups using a spoon or cookie scoop (batter will be thick), about ¾ cup full.
- Make your crumb topping: In a small bowl, mix together coconut oil with sugar, flours, cinnamon, and salt. This should form a crumbly mixture. If too dry, add in a bit more coconut oil. If too wet, add in a bit more coconut flour. Spoon mixture on top of each muffin.
- Bake for 18-20 minutes, or until top is golden brown. Remove from oven and let sit at least 5 minutes before serving.
- Muffins can be stored at room temperature in an air tight container for a few days, or stored in the freezer for several weeks.