Cinnamony Apple Pie Muffins

Breakfast, Desserts | September 25, 2014 | By

Cinnamony Apple Pie Muffins
Muffin Ingredients
  1. 2 large eggs
  2. 1/3 cup coconut cream (the fatty layer at the top of a can of coconut milk)
  3. 1/4 cup pure maple syrup or raw honey
  4. 1 tsp pure vanilla extract
  5. 2 1/2 cups blanched almond flour
  6. 1/4 tsp sea salt
  7. 1/2 tsp baking soda
Cinnamon Streusel Topping
  1. 3 tbsp pure honey
  2. 2 tbsp butter, melted (or coconut oil, melted)
  3. 1 tbsp, plus 1 tsp ground cinnamon
  4. 1/4 tsp pure vanilla extract
  5. 1/2 cup diced organic apple (about 1 small or medium apple)
  6. 1/2 cup crispy walnut pieces
  1. Preheat oven to 315 degrees. Place 10 parchment muffin liners in a 12-cup muffin tin; set aside.
  2. In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, baking soda and salt until well incorporated. Set batter aside.
  3. In a small bowl, add the streusel ingredients (except for the diced apple and walnuts) and whisk together until well combined; set aside.
  4. 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.
  5. Then, using a small spoon, place a dollop of the streusel in the center of each muffin and top with a little sprinkling of diced apple and walnuts.
  6. Next, 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.
  7. Top each muffin with the remaining diced apple and nuts. Then, drizzle the remaining cinnamon streusel over the top of each muffin.
  8. 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. Mmm!
Hearth and Honey


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