These apple cinnamon crumb muffins will be your new favorite breakfast meal prep! They are sweet, loaded with fiber and topped with a healthy cashew icing! These apple muffins are made in a blender for easy clean up and they are so delicious you won't believe they are healthy! They are also gluten free, vegan and refined sugar free!
Add all of the ingredients for the muffins into a blender and blend until completely smooth.
Next, finely dice your apple into tiny cubes and mix them into the batter using a spoon.
Divide your batter into greased or lined muffin tins and set aside. The muffin tins should be filled ¾ of the way to the top.
Next, make your crumble by mixing together the ingredients with a spoon. Divide the crumble on top of the muffins. I like to keep large chunks of the crumble so that the top is nice and crunchy!
Bake your muffins at 350f for 30-35 minutes. You'll know they are done when you can stab them with a toothpick and it comes out clean.
While your muffins are cooking make the cashew icing. Blend everything together in a high speed blender until completely smooth. If you do not have a high speed blender you will need to soak your cashews in boiling water for 15 minutes to soften them. Otherwise the icing will not come out smooth.
Let your muffins cool completely to room temperature then drizzle on you cashew icing. If they do not cool completely they will fall part when you try to remove the liners.