Maya had a play date the other day, and I promised them we could make something.  I’ve been wanting to try a healthier apple muffin, and these turned out so good!!  You could leave out the walnuts for a nut free option for school!
So moist and yummy!!

Ingredients (makes 12 muffins or 24 minis)

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp Pumpkin Pie Spice or 1/2 tsp ginger and 1/2 tsp nutmeg
• 3 eggs
• 1/2 cup pure maple syrup
• 4 medjul dates pitted
• 1 tsp vanilla extract
• 1/3 cup Unsweetened Almond Milk
• 2 small apples, diced or about 1 1/2 cups

For the streusel-

• 1/4 cup almond flour
• 1 tsp coconut flour
• 1 Tbsp Pure Maple Syrup
• 1/2 tsp cinnamon
• 1 Tbsp coconut oil
• 1/3 cup chopped walnuts
• pinch of salt

Instructions

• Preheat the oven to 425 degrees.
• Line 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 Almond Milk).
• Add the dry mix to the wet and stir just until combined!  Fold in the apples.
• Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top.
• Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F  and for another 8 – 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Mini muffins only needed 8 more minutes but larger muffins may need up to 15.
• 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.

Recipe adapted from Texanerin Baking.

Enjoy!