Apple Crumb Muffins with Coconut Oil

We love Saturday mornings around here.  We get to sleep-in, relax, and Daddy makes breakfast! My husband loves muffins, and this last Saturday he (with, ahem, me tweaking it) came up with these super delicious Apple Crumb Muffins.

 And the best part? They are made with coconut oil and almond milk…two foods we've recently come to love as a family. This also makes it great if you are on a dairy free diet or trying to avoid animal fats.

 Don't they look delicious?  Believe me, they are as yummy as they sound.

Are you ready to make your own Apple Crumb Muffins?

MUFFINS:

2 1/2 cups flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp salt

1/2 cup brown sugar

1 cup almond milk

2 eggs

1 Apple, finely diced

1/4 cup coconut oil

TOPPING:

3 Tbs coconut oil

2 Tbs brown sugar

2  packages Nature Valley Oat and Honey granola bars, crushed

DIRECTIONS: 

Preheat oven to 375 degrees.

Mix flour, baking powder, baking soda, cinnamon, salt and brown sugar together in bowl. Using a pastry blender, cut in the coconut oil until pea sized. Form a well in the middle of dry ingredients.  Peel and chop apple into bite sized pieces. Add milk, eggs, and apple into the dry ingredients and stir 20 times (or just until batter is mixed). Make sure to not over mix. Evenly divide batter into greased muffin pan or drop into muffin liners (yields approximately 18 muffins).

For Topping:  Crush the granola bars until they are fine and crumbly.  Mix the coconut oil, granola bars, and brown sugar in a small bowl with a fork.  Sprinkle over top of muffins.

Bake at 375 degrees for 12-15 minutes.

(You can print this recipe by clicking here.)