Apple Cinnamon Oat Crumble Muffins (Vegan, Refined Sugar Free)

These Apple Cinnamon Oat Crumble Muffins are the perfect cozy fall bake. They’re soft, moist, naturally sweetened, and topped with a cinnamon-oat crumble that makes them even better. Plus, they’re made with wholesome ingredients and can be made gluten-free with just one easy swap.

There’s something about apple and cinnamon that just feels like fall, and even though it’s very early in the season, I figured that I would get a head start with these (Plus I promised myself I would wait a bit longer for pumpkin, so these seemed like a good compromise). These muffins bring all those cozy flavors together with the sweetness of ripe banana, juicy apple chunks in every bite, and a warm, crunchy cinnamon crumble topping. They’re naturally sweetened, vegan, and can be made with either einkorn flour or a gluten-free 1:1 baking blend.

Watch Me Make Apple Crumble Oat Muffins

I love making these for quick breakfasts, meal prep snacks, or even as a healthier dessert all year long, but especially in the fall, they just feel extra special. The crumble topping takes less than a minute to mix and adds an irresistible bakery-style feel without a ton of effort or any refined sugar.

They also store really well, so you can make a batch and enjoy them for days.

Why You’ll Love This:

• Warm + Cozy Flavor: Sweet apple, spicy cinnamon, and ripe banana for the ultimate comforting combo.

• Naturally Sweetened: These muffins contain no refined sugar, just a bit of coconut sugar and ripe banana.

• Dietary Friendly: Works with einkorn or gluten-free 1:1 for a gluten-free/celiac-friendly version.

• Bakery-Style Topping: Cinnamon oat crumble adds crunch and extra flavor.

What You’ll Need:

• Banana: Adds natural sweetness and keeps the muffins super soft and moist. The riper they are, the better these muffins will taste.

• Coconut Sugar: Adds a caramel-like sweetness without any refined cane sugar.

• Flax Eggs: A super simple egg replacement that also adds a boost of gut friendly fiber (mix flax and water, let sit until gelled.)

• Olive Oil: Keeps the muffins super moist and tender. You can easily swap for avocado or melted coconut oil.

• Applesauce: Adds natural sweetness and moisture.

• Vanilla Extract

• Einkorn Flour or Gluten-Free 1:1 Flour: Einkorn has a rich, slightly nutty flavor (it’s also easier to digest than regular processed flour), but gluten-free 1:1 makes this recipe fully gluten-free.

• Baking Powder + Baking Soda

• Cinnamon: Obviously

• Apple: Make sure you dice them small so they bake evenly. Any variety works but Honeycrisp or Fuji are especially good.

• Almond Flour: Gives a soft, nutty texture to the crumble.

• Rolled Oats: Adds crunch and extra texture.

How To Make:

1. Preheat oven to 350°F and line a muffin tin with parchment liners.

2. In a large bowl, mash bananas until smooth. Stir in coconut sugar, flax eggs, olive oil, applesauce, and vanilla until combined.

3. Add flour, baking powder, baking soda, and cinnamon. Stir until just combined, then fold in diced apple.

4. In a separate small bowl, mix all crumble topping ingredients until combined and clumpy.

5. Divide muffin batter evenly into the muffin tin, filling about 3/4 full. Sprinkle crumble topping generously over each muffin.

6. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool for 5–10 minutes before serving.

Recommended Tools:

• Muffin tin - I use Caraway for a nontoxic version (Code: SARI)

• Parchment muffin liners

• Glass mixing bowls

• Stainless steel measuring cups and spoons

• Silicone spatula

FAQ

• Can I make these muffins gluten-free?

  Yes! Simply swap the einkorn flour for a gluten-free 1:1 baking blend. Make sure it includes xanthan gum for structure.

• Do I have to use banana?

  The banana adds natural sweetness and keeps the muffins moist. You could try greek or coconut yogurt in its place, but the muffins may be slightly less sweet and more dense.

• What type of apple works best?

  Honeycrisp, Fuji, or Gala are all great because they’re naturally sweet and hold up well in baking. Tart apples like Granny Smith work too, but the muffins will be less sweet.

• Can I make these without coconut sugar?

  Yes, you can substitute with maple sugar, date sugar, monkfruit sweetener, or light brown sugar if you’re okay with a refined option.

• How do I store these muffins?

  Keep them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze them for up to 2 months, just thaw at room temp or warm in the oven before serving.

• Can I skip the crumble topping?

  You can, but the topping really adds an extra something something. If you skip it, you might want to sprinkle a little extra cinnamon and coconut sugar on top before baking.

Apple, Oats, Vegan, Fall, Banana, Dairy Free, Muffins

Breakfast

American

Yield: 8

Author: Sari Cano

Print

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Apple Cinnamon Oat Crumble Muffins

Soft banana apple muffins topped with a warm cinnamon oat crumble. Naturally sweetened and easily made gluten-free.

Prep time: 10 MinCook time: 19 MinTotal time: 29 Min

Ingredients

Muffins

• 2 cups mashed banana
• 1/2 cup coconut sugar
• 2 flax eggs (2 tbsp flaxseed meal + 1/4 cup water)
• 2 tbsp olive oil
• 2 tbsp applesauce
• 1 tsp vanilla extract
• 1.5 cups einkorn flour or gluten-free 1:1 flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 1 cup diced apple

Crumble

• 1/4 cup almond flour
• 1/4 cup rolled oats
• 1/4 cup coconut sugar
• 1 tsp melted coconut oil
• 1 tsp applesauce
• 2 tsp cinnamon

Instructions

1. Preheat oven to 350°F. Line muffin tin with parchment liners.
2. Mash bananas in a large bowl. Stir in coconut sugar, flax eggs, olive oil, applesauce, and vanilla.
3. Add flour, baking powder, baking soda, and cinnamon. Stir until just combined. Fold in diced apple.
4. In a small bowl, mix crumble ingredients until combined.
5. Divide batter evenly into liners, top with crumble.
6. Bake 22–26 minutes or until a toothpick comes out clean.
7. Cool slightly before serving.

Notes

Store in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days.

Nutrition Facts

Calories

275

Fat

7 g

Carbs

50 g

Fiber

3 g

Sugar

24 g

Protein

4 g

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💡 More breakfast recipes you’ll love: [Blueberry Biscuits] / [Strawberry Banana Nutella Muffins] / [Chocolate Chip Hotcake]