Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) coconut sugar
  • 1 tbsp (8g) ground cinnamon
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120ml) unsweetened applesauce
  • 1/4 cup (60ml) melted coconut oil
  • 1 large (50g) egg
  • 1/2 cup (120ml) milk
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) peeled and diced Granny Smith apples
  • 1/4 cup (30g) all-purpose flour
  • 2 tbsp (25g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 2 tbsp (28g) cold unsalted butter, cubed

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together 250g all-purpose flour, 100g coconut sugar, 8g ground cinnamon, 10g baking powder, and 3g salt until uniform.
  3. In a separate jug, whisk together 120ml unsweetened applesauce, 60ml melted coconut oil, 1 egg, 120ml milk, and 5ml vanilla extract.
  4. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
  5. Gently fold in 225g of diced Granny Smith apples and divide the batter evenly among the 12 muffin cups.
  6. Prepare the crumble by rubbing 28g cold cubed butter into 30g all-purpose flour, 25g brown sugar, and 2g ground cinnamon with fingertips until it resembles wet sand.
  7. Sprinkle a generous pinch of crumble on top of each muffin and bake for 18–22 minutes until golden.