Apple Cinnamon Muffins with Oat Streusel

January 22, 2017


There is something so satisfying and warming about cinnamon. I dare say it is one of my favorite spices. Jazz just told me my blood sugar was low and what did I have near by? These amazing Apple Cinnamon muffins. Yum!




Low blood sugar is certainly not a good thing but when you can treat it with something as good as these muffins, it's almost a win.


Even several days after coming from the oven these muffins are still soft and tender. Each bite hits you with crunch from the oat streusel, tart pieces of granny smith apple, and that cinnamon- spice.  


As I savored the last muffin, it crossed my mind just how much I love creating recipes for this blog.


How  much I love cooking with my sister.





Since my recent move, Tab and I haven't had any kitchen time together. (In case you missed the Facebook post...I bought a 1922 home with "character" and this home is why you've not seen blog posts from us and why Tab and I haven't had any kitchen sister time).


Creating recipes with sister,


bouncing ideas off of each other,


lovingly arguing (perhaps that's a strong word) about how the pictures should look...


each of these things are things I cherish.



I'm very good at being independent, maybe even too good, but the last year living with my sister's family has taught me the value of family.


Enough of my sentiment.


Get out your mixing bowl and whip up a batch of these muffins. Everyone in your family will LOVE them.




If the worlds toughest critics, my niece and nephew will eat them, then any and everyone will eat them.



Apple Cinnamon Muffins with Oat Streusel



  • 1 package Bob's Red Mill gluten free muffin mix

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 cup coconut oil, melted

  • 1/4 cup unsweetened applesauce

  • 1 cup unsweetened non-dairy milk

  • 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water)

  • 1 medium apple, diced

Oat Streusel

  • 1/2 cup dry oats

  • 3 tablespoons coconut oil

  • 3 tablespoons brown sugar

  • 1/2 teaspoon cinnamon


  1. Preheat oven to 400 degrees and grease a muffin tin or line with paper liners.

  2. Combine the flax and water in a small bowl and set aside.

  3. Combine the dry ingredients in a medium bowl. Make a well in the center and add the coconut oil, applesauce, milk and flax eggs. Stir to combine and then fold in the apple.

  4. Fill muffin tins (they will be almost completely full) and then sprinkle streusel on top.

  5. Bake for 22-25 minutes or until toothpick comes out clean. Let cool in pan for 5 minutes and then remove to a rack and cool completely.

Nutrition Info (per muffin): 229 calories, 9g fat (7g saturated fat), 271mg sodium, 38g carbohydrates, 4g fiber, 2g protein


*Thanks to Bob's Red Mill for the wonderful muffin mix. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.


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