Cinnamony Apple Pie Muffins

Cinnamon and apples...whats not to love. Thank you The Nourishing Home

2 large eggs

1/3 cup plain whole milk or coconut milk yogurt

1 tbsp honey (or pure maple syrup)

1 tbsp fresh-squeezed lemon juice

1 1/2 tsp pure vanilla extract

2 tsp coconut flour

2 1/4 cups blanched almond flour

1/2 tsp baking soda

1/4 tsp sea salt

 

Cinnamon Streusel Topping

2 tbsp honey (I prefer sage honey due to its mild flavor)

1 tbsp butter, melted (or coconut oil, melted)

2 1/2 tsp ground cinnamon

1/4 tsp pure vanilla extract

1/2 cup diced organic apple (about 1 small or medium apple)

1/2 cup crispy walnut pieces

 

• Preheat oven to 315 degrees.
• Place 8 parchment muffin liners in a 12-cup muffin tin; set aside.
• In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended.
• Whisk in the coconut flour until blended.
• Using a spoon, stir in the almond flour, baking soda and salt until well incorporated.
• Set batter aside.
• In a small bowl, add the streusel ingredients (except for the diced apple and walnuts)
• Whisk together until well combined; set aside.
• Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner.
• Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
• Using a small spoon, place a dollop of the streusel in the center of each muffin
• Top with a little sprinkling of diced apple and walnuts.
• Place another spoonful of batter on top of the cinnamon-apple-nut layer, making sure to evenly distribute the remaining batter among all the muffin cups.
• Top each muffin with the remaining diced apple and nuts.
• Drizzle the remaining cinnamon streusel over the top of each muffin.
• Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean.
• Allow to cool in the pan for 5-10 minutes, then serve