Ingredients for Muffins

2 cups almond flour

1/4 cup coconut flour

1/2 teaspoon salt

2 teaspoons baking powder (make sure to use grain-free baking powder, if necessary)

1/2 teaspoon baking soda

4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 large eggs

2/3 cup honey

1 1/2 teaspoons vanilla extract

1/2 cup plain Greek yogurt  (I used sheep yogurt)

1 1/2 cups peeled and cubed fuji apples


 Streusel topping:

1/4 cup almond flour

1 teaspoon coconut flour

3/4 teaspoon ground cinnamon

1 tablespoon coconut oil, room temperature

1 tablespoon maple syrup

A pinch of salt

1/3 cup chopped pecans or walnuts 


Preheat the oven to 425 degrees.

Line 14 muffin cups with muffin liners. First, prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside. In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg). In a large bowl, mix together the wet muffins ingredients (eggs through Greek yogurt). Add the dry mix to the wet and stir just until combined! Do not over mix. Fold in the apples. Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top. Bake at 350 degrees for 20 min or until a toothpick inserted in the middle of a muffin comes out clean. My smaller muffins need less time. Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely. These are super moist and need to be kept refrigerated in an airtight container after the first 24 hours. 

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