Food / 19 August, 2018 / Christine Bailey

Allergy Friendly Delicious Apple Streusel Muffins

Makes 10 muffins

Preparation time: 15 minutes

Cooking time: 25 minutes

  • Vegetarian
  • Vegan
  • Egg Free
  • Nut Free
  • Soy Free

These tasty little muffins are perfect for breakfast or packed lunches. Your  child will  also love these  warm from the  oven for an after-school snack. Apples are a good source of several antioxidants, including quercetin,  catechins, and chlorogenic acid, all known for their anti-inflammatory properties. The polyphenols present in apples also support the growth of friendly gut bacteria, which play a key role in our immune health. For a change, use seeds or dairy-free chocolate chunks in place of the dried apple.


  • 225g gluten-free flour blend
  • pinch of sea salt
  • 1 tbsp gluten-free baking powder
  • 1 tbsp ground flaxseed
  • 40g/1½oz/scant 1/3 cup xylitol
  • 4 tbsp olive oil, melted coconut oil or dairy-free spread
  • 2 red apples, grated
  • 160ml/5½fl oz/scant ¾ cup dairy-free milk
  • 1 tsp ground cinnamon
  • 50g/2oz/½ cup dried apple pieces diced (optional)


  • 1 tbsp xylitol
  • 30g/1oz gluten-free rolled oats
  • ¼ tsp ground cinnamon
  • 1 tbsp olive oil


  • Grease and line a muffin pan with muffin cases/liners.
  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Place the  flour, salt, baking powder and xylitol  in a food processor or large bowl and mix together.
  • Add the remaining ingredients and mix well. Fold in the apple pieces if using.
  • To make the topping  simply mix all the ingredients together in a small bowl.
  • Spoon the batter into the cases and top with a little of the streusel topping.
  • Bake in the oven for 20–25 minutes or until firm to touch and golden.
  • Transfer to a wire/cooling rack and leave to cool.

Recipe taken from the book My Kids Can’t Eat That By Christine Bailey    


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