Apple Crumble Muffins

Gluten Free, Sugar Free, Grain Free, Dairy Free and Paleo

These muffins are easy, healthy, kid and adult approved that tick lots of allergy friendly boxes;⁣
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✔️ gluten free⁣⁣
✔️ grain free⁣⁣
✔️ sugar free⁣⁣⁣
✔️ dairy free⁣
✔️ low carb⁣
✔️ AND gut friendly⁣
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For this recipe, I’ve fermented the apples for 24 hours to remove all the sugar and make them super gentle on the gut. This step is NOT necessary for this recipe, however it can be a great option if you have some gut issues. When you have gut issues, your digestive system has a hard time breaking sugar down, even sugars from fruit. Some people have the inability to metabolise fructose sugar which is called 'fructose malabsorption'. This means the sugars are left to ferment inside the gut creating food for bad bacteria and yeasts to thrive on. If we keep eating these sugars and not metabolising them properly, then bad bacteria can get out of hand and begin to overgrow which can lead to gut dysbiosis.⁣⁣⁣⁣⁣⁣⁣⁣⁣

This can then cause a range of symptoms like; sugar cravings, gas, bloating, diarrhoea, constipation, mood changes, fatigue, hormonal imbalances, skin issues and more.⁣⁣⁣⁣⁣⁣⁣

And yes, you CAN ferment any fruit, here’s a few more recipes for you;

- Cultured Probiotic Bananas
- Cultured Probiotic Dates (or any dried fruit)
- Cultured Probiotic Mango & Papaya
- Cultured Probiotic Cherries, Berries & Figs

If you’re curious about fermented fruit and would like to learn more, you can read my blog post:

An In-Depth Look At How To Ferment Fruit & Why

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INGREDIENTS

2 cups fermented apples (peeled and diced small), or you can use fresh (unfermented) apples
1.5 cups blanched almond meal
2 Tbsp coconut flour
2 eggs
1/4 cup melted coconut oil
1/4 cup granulated sweetener (I used Lakanto to keep it sugar free)
1 tsp baking soda
1 Tbsp lemon juice
Optional Add Ins; 1 tsp cinnamon, zest of 1 lemon, 1/4 tsp nutmeg, 1-2 tsp ginger powder

CRUMBLE TOPPING INGREDIENTS

1/2 heaped cup blanched almond meal
1-2 Tbsp granulated sweetener (I used Lakanto)
1 egg
1 Tbsp coconut flour
1/2 cup shredded coconut
1 Tbsp softened butter or coconut oil
2 Tbsp tapioca flour or cassava flour

INSTRUCTIONS

FERMENTING THE APPLES - Peel, core and dice approximately 4 green apples (2 cups). Place into a clean glass jar and cover them in probiotic coconut water kefir. Close the lid and allow to ferment on the bench for 24 hours.
Preheat the oven to 180C. Grease a muffin tin with coconut oil (liberally). Add large paper muffin cups if you struggle to remove muffins from the tin without them sticking to the sides of the tin.
Strain the probiotic diced apples away from the liquid. Save the liquid to ferment another batch of apples, drink the liquid, freeze it into ice cubes or add it to smoothies.
Mix all of the muffin ingredients together in a food processor (except the apples). Then stir the apple chunks through.
Scoop the muffin mixture evenly into the greased muffin tin. Place in the oven and cook for 10 minutes while you prepare the crumble topping.
Add all the crumble ingredients into the food processor and blitz together. It should form a crumbly consistency and have little balls of the mixture. If it’s too wet, add in a touch more almond meal, tapioca or cassava flour and re-blend until this crumbly texture forms. If it’s too dry, blend in 1/2 - 1 Tbsp more butter or coconut and re-blend until a crumbly texture forms.
After 10 minutes, pull the muffins out and sprinkle/ press the crumble topping on top of each muffin evenly and until all of it has been used up.
Return the muffins to the oven and cook for another 20 minutes, or until golden brown and cooked through.
Once they’re ready, remove from the oven. Allow to cool completely before removing them from the muffin tin.
Serve warmed with my homemade Coconut & Vanilla Custard from my eBook Just Desserts, or a big scoop of my Vanilla Bulletproof Ice Cream if you’re feeling fancy.