Use baking cup liners or cooking spray for the muffin tin.
In a large mixing bowl add the applesauce, melted butter ( or melted coconut oil or Smart Balance butter for dairy-free) and eggs and mix together until fully combined.
Stir in the granulated sugar, salt, and pure vanilla extract.
Stir in the gluten-free flour, baking soda, baking powder, cinnamon and xanthan gum (leave out the xanthan gum if your flour already has it) and mix until all the ingredients are smooth and fully combined.
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
Add all of the dry ingredients of the crumb topping to a small bowl and stir until fully combined. Pour in the melted butter (or coconut oil) into the dry ingredients and stir until the topping looks thick and crumbly.
Sprinkle crumb topping on top of the muffins. I usually use about a tablespoon per muffin.
Bake for 20 minutes at 350 ° F, or until a toothpick inserted into the center comes out clean. Please watch your muffins because all ovens are different.
Allow the muffins to cool. Enjoy!
Store in an air-tight container.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
For the dairy-free option, I use Smart Balance butter or melted coconut oil.