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
- 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.