Spiced Apple Muffins Recipe

The crumble topping makes these extra tasty!

These muffins are great for breakfast as they’re a bit denser and drier than traditional muffins.


  • ½ cup whole grain Spelt flour
  • ¼ cup Spelt oats
  • ¼ cup unrefined Raw sugar or Coconut palm sugar
  • 2 tsp ground Cinnamon
  • pinch Sea Salt
  • 2 tbsp Almond oil or Coconut oil
  • 1 tbsp Almond milk


  • 1 cup granny smith Apples peeled and finely diced
  • 1 tbsp Arrowroot  (or corn flour)
  • ½ cup Almond oil
  • ½ cup + 2 tbsp Maple Syrup (type 2) or Honey
  • ½ cup + 2 tbsp Almond milk
  • 2 cup whole grain Spelt flour
  • 2¼ tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp fine Sea Salt
  • 2 tsp ground Cinnamon
  • ½ tsp ground All Spice
  • ½ cup Walnuts or Pecans roughly chopped
  • 1/4 cup dried Cranberries

Preheat oven to 175C and grease/line a 12 muffin tin with muffin cases.

For the topping –  Combine all dry ingredients in a small bowl.  Add oil and almond milk and rub together with your fingers until you have small crumbs. Set aside.

Toss apples with arrowroot and set aside.  In a large bowl, whisk together almond oil, maple syrup and almond milk.  Sift everything else (except the nuts) into the bowl and stir until just combined.  Gently fold in the apples, walnuts and cranberries.  Divide batter amongst muffin cases.  Divide crumb topping over each.  Place in oven 20-30 minutes, or until a skewer comes out clean. Cool in the tin for 5 mins, then transfer to a wire rack.


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