Healthy Apple Spice Crumb Muffins

Sweet and crunchy on the tops, moist and bursting with warm fall flavors on the inside, these healthy apple crumble muffins are a MUST try!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 187

Author Kim

In a small bowl, combine all crumb topping ingredients and set aside.
Preheat oven to 425℉ and spray a 12 cup muffin pan with cooking spray; set aside.
In a small bowl, combine milk & vinegar; set aside.
In a medium bowl, beat eggs and then stir in applesauce, sugar, vanilla and the almond milk/vinegar mixture.
In a separate large bowl, combine Kodiak Cakes Pancake Mix, baking powder, cinnamon, allspice, cloves and salt. Toss in the grated apple.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Do NOT overmix. The batter will be thick. Divide the batter evenly between the 12 muffin cups.
Top each muffin evenly with the crumble topping and bake muffins for 4 mins at 425℉ then immediately lower oven temperature to 375℉ and bake for 10-11 mins more, or until a toothpick inserted in the center comes out clean.
Remove and allow to cool for a few minutes before removing the muffins from the tin. Use a butter knife around the edges, as needed, to coax the muffins out after about 5-10 minutes. Place on a cooling rack to cool completely.
If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

*I used the cinnamon oat variety. If you don't happen to have allspice and/or cloves on-hand, no worries, just leave it out.

*Don't worry about adding in too much moisture from the grated apple. No need to drain or squeeze out excess water.