Ingredients
Crumb top:
- 5 tbsp almond flour
- 2 tbsp coconut oil soft
- 3 tbsp coconut sugar
- 1.5 tsp cinnamon
- Pinch sea salt
Muffin Batter:
- 4 eggs
- 1/4 cup almond milk unsweetened, or other dairy-free milk you prefer
- 6 tbsp coconut sugar
- 3 tbsp coconut oil
- 1 med/large apple peeled and shredded, excess water squeezed out
- 1 1/2 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 med/large apple peeled and finely diced
Instructions
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Preheat your oven to 375 degrees F and line a 12 cup muffin pan with parchment liners*
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Combine crumb mixture ingredients in a bowl with a fork until combined (it should look like crumbs) then chill while you prepare muffin batter.
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Combine dry ingredients in a medium bowl, except the coconut sugar, and set aside.
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Whisk together eggs, almond milk, vanilla, sugar, grated apple, coconut oil and lemon juice in a large bowl until well combined
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Gently stir dry ingredients into wet until no flour spots show, then fold in finely diced apples.
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Scoop into 12 lined muffin cups evenly and sprinkle the chilled crumb topping over each one. Bake in preheated oven 15-20 mins or until muffins rise and toothpick inserted into center of one muffin comes out clean. Allow to cool completely on wire racks before serving. Enjoy!
Nutrition
Calories: 196kcal
Carbohydrates: 16g
Protein: 4g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 54mg
Sodium: 204mg
Potassium: 20mg
Fiber: 2g
Sugar: 6g
Vitamin A: 80IU
Vitamin C: 0.5mg
Calcium: 48mg
Iron: 0.9mg