I set a calendar reminder for this food holiday because I knew it would be an opportunity to spend some time in the kitchen with Ella, my fun-loving, bright, kind and witty bonus-daughter who can hold her own in the kitchen. She’s 11. She’s a natural. And she makes banana bread like nobody’s business!!

We love quick breads and muffins. They are the perfect grab-n-go snack that’s easy to pack full of healthy goodness. We chose Dutch Apple Pie Muffins because Apple Pie is a favorite dessert in our house and the crumb topping on a Dutch Apple Pie just screams of muffin tops!!

We took our new favorite Pumpkin Morning Glory Muffin recipe and adapted it to create Dutch Apple Pie Muffins. By using equal parts Gluten Free Baking Flour and Old Fashion Oats ground into oat flour these muffins are gluten free with the most delightful texture and they are loaded with fresh apples.

The crumb topping is bursting with Apple Pie Spice aromas; cinnamon, nutmeg and allspice.

For the apples we used Honey Crisp because we wanted the natural sweetness since this recipe uses maple syrup or honey in place of cane sugar. You could certainly use your favorite variety.

We hope you’ll give these Dutch Apple Pie Muffins a try. They’ll be the perfect autumn-thyme treat smack during apple picking season. But we loved them equally as much today on National Muffin Day!

This morning we also agreed to recreate store-bought “Little Bites” to see if we could match their undeniable teenager attraction. Check back, we believe we have cracked the code.

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Dutch Apple Pie Muffins {Gluten Free}

Dutch Apple Pie Muffins bring a warm Apple Pie flavor with a crumb topping that just screams of muffin tops!!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

For the crumb topping

• 1/2 cup brown sugar packed
• 1/2 cup All-purpose Gluten Free Flour
• 1 teaspoon apple pie spice (recipe linked in post)
• 1/4 cup butter melted

For the muffins

• 3/4 cup Old Fashioned Oats ground into flour
• 1 cup All-Purpose Gluten Free measure for measure flour
• 2 teaspoons apple pie spice (recipe linked in post)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup applesauce
• 1/4 cup brown sugar packed
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil melted
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 3 cups apples peeled and chopped, about 2 apples

Instructions

For the crumb topping

• In a small bowl, combine all crumb topping ingredients. Reserve.

For the muffins

• Preheat oven to 375° F. Grease or line muffin tin (12 standard or 6 jumbo).
• In a large bowl whisk together dry ingredients through salt. In a small bowl, whisk applesauce, brown sugar, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in chopped apples.
• Divide batter evenly into muffin cups. Sprinkle a couple tablespoons of crumb topping onto each muffin. Bake for 18-20 minutes (slightly less for standard size muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.

The post Dutch Apple Pie Muffins {Gluten Free} appeared first on Lemony Thyme.

Let me talk quickly.  We are currently experiencing unseasonably cold temps with wind gusts in the….well below our comfort level.  My computer has been off and on again with power outages and server issues.

Before we move on.  Did I not score the cutest loaf pan EVER?  Straight off the thrift store shelf, still inscribed with $2.47 on the bottom.  Steal!!

Back to this super moist, ultra flavorful Carrot Cake Breakfast Bread with pecan crumble topping and hints of coconut…. what more can I say, other than you are going to love it!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Carrot Cake Breakfast Bread

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 2 medium carrots shredded
• 1 medium zucchini shredded
• 1/2 cup unsweetened apple sauce
• 1/4 cup coconut oil warmed
• 2 eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp. vanilla
• 1 1/2 cups all-purpose flour
• 1/4 cup shredded coconut unsweetened
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. nutmeg

For pecan crumble topping…

• 1/2 cup chopped pecans
• 2 Tbl. flour
• 2 Tbl. brown sugar
• 2 Tbl. melted butter

Instructions

• Preheat oven to 350 degrees. Butter loaf pan.
• Roll shredded carrot and zucchini in paper towels to remove excess moisture. Then in a medium bowl, combine carrot and zucchini with next six ingredients, through vanilla.
• In a separate bowl whisk together remaining dry ingredients (excluding pecan crumble topping). Stir dry ingredients in wet until just combined. Pour batter into buttered loaf pan.
• Combine pecan crumble topping ingredients. Sprinkle on top of batter.
• Bake for 50 – 55 minutes or until wooden pick inserted in center of bread comes out clean or with a few moist crumbs.

The post Carrot Cake Breakfast Bread appeared first on Lemony Thyme.