Apple Cinnamon Muffins

Allergy Friendly + Gluten Free + Vegan


36 mini muffins/18 medium-large muffins

Prep Time: 

10 minutes

Cook Time: 

15 minutes



Deliciously sweet apple & cinnamon muffins, perfect for breakfast or a snack.


For the Muffins


Hungry Harry's Muffin Mix (1 x 17 oz package) 

3 eggs or egg replacers

1 cup plus two tablespoons milk of choice

2 tablespoons oil of choice (note: if using an oil that's solid at cool temperatures, like coconut oil, melt the oil before beginning this recipe)

1/2 tablespoon gluten-free vanilla extract

1 cup of apples, peeled and diced. Great apples for baking include Braeburn, Honey Crisp, Jonagold, or Granny Smith.

1 tablespoon ground cinnamon


For the Crumble


¼ cup coconut oil, melted

¼ cup granulated sugar

¼ teaspoon of cinnamon


How To:

1. Preheat oven to 360°F.
2. Sift Hungry Harry’s Muffin Mix into a large bowl.
3. Add oil, milk, egg, vanilla, and cinnamon. Mix until blended into a smooth batter. Fold in diced apples.
4. Spoon batter into prepared muffin pan, filling each cup 2/3 of the way full.
5. For a 12 mini muffin pan, bake for 12-15 minutes. For a 6 medium-large muffin pan, cook for 20-25 minutes.
6. W️hile the muffins are baking, prepare the crumble topping by stirring together the sugar, cinnamon and melted coconut oil.
7. Remove muffin pan from the oven. You can test for doneness be inserted a toothpick into the center. The muffins are done when the toothpick comes out clean.
8. Add 1/2 tablespoon of the crumble topping to each muffin, then place under the oven broiler at 1 minute intervals until the top is caramelized. Watch closely to avoid burning.
9. Remove from oven broiler and allow the muffins to cool before removing from the pan. Enjoy!