Dairy-Free Apple Crisp Muffins
Satisfy your sweet tooth with these irresistible Dairy-Free Apple Crisp Muffins—perfectly moist, naturally dairy-free, and brimming with warm autumn flavors. Featuring tender chunks of fresh apples, a hint of cinnamon spice, and a crumbly oat streusel topping, these muffins bring comforting apple crisp flavors into a portable treat. Made with coconut oil and almond milk, they're ideal for those seeking a dairy-free alternative without skimping on taste. Quick to prepare and ready in just 45 minutes from start to finish, these muffins make a delightful breakfast, snack, or dessert. Whether served warm or at room temperature, they’re the perfect balance of wholesome and indulgent—your new go-to apple recipe!
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Recipe Information
Ingredients
- 2 medium apples
- 1 tablespoon lemon juice
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup coconut oil
- 0.5 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened almond milk
- 0.5 cup old-fashioned rolled oats
- 0.25 cup brown sugar
- 0.5 teaspoon ground cinnamon
- 2 tablespoons coconut oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Peel, core, and dice the apples into small pieces, then toss them with the lemon juice and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, beat the coconut oil and 1/2 cup brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the wet ingredients to the dry ingredients alternately with the almond milk, beginning and ending with the flour mixture. Fold in the diced apples.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
For the topping, in a small bowl, mix together the oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons of coconut oil until crumbly. Sprinkle the mixture evenly over the muffins.
Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your dairy-free apple crisp muffins!
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 146.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 466 mg | 36% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
