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Apple Muffins With Cinnamon-Pecan Streusel Recipe

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wareesha from lhr
Ingredients
  1. 1 2/3 cups Almond Meal Flour
  2. 1/2 cup half Pecans
  3. 6 1/2 tsps Cinnamon
  4. 1/3 tsp Salt
  5. 24 tsps Erythritol
  6. 1 pinch Stevia
  7. 2 tbsps Unsalted Butter Stick
  8. 2 large Eggs (Whole)
  9. 1/4 cup Coconut Milk Unsweetened
  10. 2 tsps Vanilla Extract
  11. 2 tbsps Organic High Fiber Coconut Flour
  12. 1 tsp Baking Powder (Straight Phosphate, Double Acting)
  13. 2/3 cup quartered or chopped Apple
Method
  • Preheat oven to 350 F. Prepare a muffin tin with 8 cupcake papers.
  • Combine 2/3 cup almond flour, chopped pecans, 2 tablespoons cinnamon, 1/8 teaspoon salt, 2 tablespoons granular sugar substitute, a pinch of stevia and 2 tablespoons melted butter in a small bowl. Mix with a fork until it begins to crumble. Set aside while making the muffin batter.
  • For the muffins: whisk together the eggs, 1/4 cup coconut milk, 2 teaspoons vanilla, 6 tablespoons granular sugar substitute, a pinch of stevia, and 1/2 teaspoon ground cinnamon. Add 1 cup almond flour, 2 tablespoons coconut flour, 1/4 teaspoon salt and 1 teaspoon baking powder; mix to combine then fold in 2/3 cup finely chopped apples.
  • Divide into muffin 8 wells topping each with about 2 tablespoons of the struesal. Bake for 25 minutes, remove from oven and allow to sit for 10-20 minutes to cool before removing. These may be eaten immediately or stored in an airtight container in the refrigerator for up to 1 week.
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