Coconut Crumble Apple Muffins

This particular recipe I'm going to dedicate to my oldest daughter......
She is a Fall maniac!
She has been anticipating Fall since last month.  You would think living in the Pacific Northwest we would want Fall to come as late as possible, while we stretch out the Summer!?  But you may be surprised to know that most people living in this state love Fall.  I mean REALLY love Fall! 
But once you have lived here, you understand why.  The beauty of the trees changing color, the drop in the temperatures and the smell of the air is comforting.  You know we are closer to kicking back in the house with a fire,  putting on warm and comfortable clothes and there are so many activities and holidays we are moving towards when Fall comes, it makes it pretty exciting!  
The funny thing is we are desperate for Summer to be here, but then after about a month, we are already looking forward to the next season.  
So I will call these my "pre-fall" muffins!  Just a hint of Fall while we wrap up the Summer.
These muffins are a combination of apples, pumpkin and a touch of coconut.  They are extremely moist and wont last long once you dig into them!  
My daughters love anything with pumpkin in it.  It really is a super food.  Pumpkin has such a slight flavor, but adds so much nutrition and moisture to recipes you can never go wrong adding it in.  And luckily the canned varieties are amazing.  I used Gala apples in this recipe because they are my favorite!  But you could use any variety that you prefer.  I also decided to add in toasted pecans, since my youngest daughters allergy to this is very low and it ended up being a nice addition.  But nuts can be a real problem for most, so don't feel like you can't take them out.  
I hope you enjoy this recipe and celebrate the coming of Fall as we are.  



gf/vegan


Coconut Crumble Apple Muffins:
oven 350 degrees
14 (lined) muffin tin



1 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour (Sweet White Rice or Plain)
1/4 Cup  Potato Starch
1 tsp  Xantham Gum
2 tsp  Baking Powder
1 tsp  Baking Soda
1/4 tsp  Organic Sea Salt (fine)
1 1/2 tsp  Ground Cinnamon
1/2 tsp  Ground Nutmeg
1 1/2 tsp  Egg Replacer (mixed with 2 TB warm water)
1/2 Cup  Organic Unsweetened Applesauce
2 tsp  Pure Vanilla Extract
1 1/2 Cups  Peeled/Chopped Apples ( I used Gala, it took almost 2 whole large apples)
3/4 Cup  Organic Pumpkin Puree
1/2 Cup  Oil (Canola, Coconut or Olive)
1 Cup  Organic Brown Sugar
1/2 Cup  Toasted Chopped Pecans (optional)

Coconut Crumb Topping:

2 TB  Coconut Flour
1/4 Cup  Organic Brown Sugar
1/2 Cup  Organic Shredded Coconut (sweetened or not)
2 TB  Spectrum Shortening


Preheat oven to 350 degrees.  Line a 14 cup muffin tin(s), set aside.
Mix together the crumb topping first.  In small bowl mix together with spoon or fingers; coconut flour, brown sugar, coconut and spectrum shortening until a "crumb" is formed.  Set aside.
In a separate bowl mix together the dry ingredients.  Combine the brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, cinnamon, nutmeg and sea salt.  Set aside.
In mixing bowl add;   premixed egg replacer mixture, oil and brown sugar and mix on medium low until will combined.  Add in applesauce, pumpkin, vanilla and chopped apples.  Mix on low until combined.
Add dry mixture into wet and mix on low, scraping down when needed.  Once combined add in the pecans last, and mix until just combined.
Fill lined muffin tins to the top and evenly sprinkle on the crumb mixture.  Place in preheated oven and bake for 24 minutes or until a toothpick test comes out clean.  Cool completely and enjoy!

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Also shared at:
Slightly Indulgent Tuesday ,Tasteful Tuesday Party,Fat Tuesday,Tips and Tricks Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday
, ,Gluten Free Fridays,Wellness Weekend