Catie's HTB Applesauce Cinnamon Crumble Muffins

These applesauce cinnamon muffins are the definition of comfort baking—soft, warmly spiced, and layered with a buttery crumble in every bite. Made with Himalayan Tartary Buckwheat Sprout Powder, they bring a nourishing twist to a nostalgic favorite.

Yield: 6 to 12 muffins

Prep & Bake Time: Approximately 50 minutes

INGREDIENTS FOR MUFFINS

6 Tablespoons + 1 teaspoon coconut flour

¾ cup almond flour

1 cup unsweetened applesauce

6 eggs

¼ cup + 2 Tablespoons melted coconut oil

2 teaspoons vanilla extract

2 teaspoons cinnamon

½ teaspoon baking soda

½ teaspoon apple cider vinegar

INGREDIENTS FOR HTB SPROUT POWDER CRUMBLE

¼ cup butter

¼ cup coconut sugar

¼ cup almond flour

¼ cup HTB Sprout Powder

2 teaspoons vanilla

2 Tablespoons cinnamon

Mix until crumbly. Chill briefly if needed.

RECOMMENDED LAYERING

Fill muffin wells halfway.

Add a thin crumble layer.

Add remaining batter.

Generously top with crumble.

Lightly press topping in so it adheres.

METHOD

Preheat oven to 350°F.

Line or grease muffin wells.

Whisk together coconut flour, almond flour, cinnamon, salt, and baking soda.

In another bowl whisk eggs, applesauce, coconut oil, and vanilla.

Combine wet and dry.

Stir in apple cider vinegar last.

Let batter sit 3–5 minutes to thicken.

Layer with crumble (below).

Bake 20–24 minutes.

Cool 10+ minutes before removing.