Apple Spice Coffee Cake Muffins

Prep Time 10 min Cook Time 25 min Serves 12 standard muffins or 6 jumbo muffins     adjust servings

It's like having coffee cake in muffin form! Gluten free and vegan.


    For the muffins

    • 2 cups sorghum flour or gluten free oat flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 1/2 tsp cinnamon
    • 1/2 tsp sea salt
    • 1/4 tsp nutmeg
    • 1/4 tsp ginger
    • 2 flax eggs (real eggs work too)
    • 1/2 cup almond milk
    • 1 cup unsweetened applesauce
    • 1/3 cup maple syrup

    For the crumb topping

    • 3 T gluten free flour
    • 3 T coconut sugar
    • 2 T coconut oil (measure after melting)


    1. Preheat oven to 350.
    2. Mix all the dry ingredients for the muffins in one bowl .
    3. Mix wet in another bowl .
    4. Add wet to dry and mix until combined.
    5. Spoon batter into lined muffin cups. I used silicone muffin cups . If you use paper muffin cups, you will need to spray them with oil before adding the batter in. This will prevent them from sticking.
    6. To make the crumb topping, mix all topping ingredients in a bowl. Once everything looks like it's clumped together, sprinkle a little over each muffin.
    7. I used jumbo muffin cups and baked mine for about 20-25 minutes. If you use standard sized muffin cups, you can probably bake these in half the time.
    8. Let the muffins cool completely before removing from the muffin pans.


    Recipe Notes

    Store these muffins in the fridge. They should last at least 2 weeks. You can also freeze them for longer storage. Enjoy!

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