Preheat oven to 425 degrees.
Peel and core your apples. Dice them in roughly equal size pieces.
Add the diced apples to a bowl with 2 tsp flour and 1/2 tsp cinnamon. Toss to coat all the apples.
In a large bowl, add coconut oil and both sugars. Cream together.
Add in the dairy free milk, applesauce, and vanilla. Beat together just until combined.
Add all dry ingredients except optional walnuts and fold together with a spatula just until combined again, careful not to over mix.
Fold in apples and chopped walnuts, if adding.
Fill muffin cups 3/4 of the way full and then place in the oven.
If adding the optional crumble topping, add all the ingredients together to a small bowl and mix with a fork. Add on top before putting in the oven.
Bake at 425 for 5 minutes, then reduce to 375 for 15-17 minutes or until toothpick inserted comes out clean.
Remove from oven and let cool before serving.