Fruit Crumble Muffins
- 45 Minutes
- Feeds 5 People
These muffins are especially good warmed and freeze well.
The perfect muffins to use up any old fruit you have laying around!
My favourite combo is apple and rhubard but feel free to get creative. They are delicious straight from the oven and I love to freeze them as school snacks for the kids.
If you’re wanting more freezable school snack ideas then check out my free Healthy Freezer Snack Guide to help you feel more prepared for the school term.
Fruit Crumble Muffins
Easy muffins that can use up any old fruit you have laying around!
Ingredients
Crumble Topping
- 2 tbsp melted butter
- 1 tsp cinnamon
- ¼ cup coconut sugar
- ¾ cup rolled oats
Stewed Fruit
- 1 cup stewed fruit rhubarb, apple, pear, berries
Mixture
- 125 g room temp butter
- ½ cup coconut sugar
- 2 eggs
- 1 cup milk
- 1 cup organic self raising flour
- 1 cup organic spelt flour
- 1 tsp cinnamon
- 1 tsp baking powder
Instructions
- Preheat oven to 180℃
Crumble Topping
- Melt butter and combine all ingredients
Mixture
- Cream the sugar and coconut sugar
- Mix in the eggs and milk
- Add the rest of the ingredients
To Combine:
- Place a heaped tbsp of the muffin mixture into the patty pans
- Add a tbsp of the stewed fruit and then top with the crumble
- Bake for 25 mins
