Angelic apple and maple cinnamon muffins

Makes 8

Add some natural sweetness to breakfast or snack time with these satisfying muffins!

1 1/4 cups

blanched almond flour

2 1/2 tablespoons

coconut flour

1/2 teaspoon

baking soda

1/4 teaspoon

salt

1 tablespoon

ground cinnamon

1/4 teaspoon

ground nutmeg

2 large

organic eggs

5 tablespoons

melted coconut oil

1/3 cup

pure maple syrup

3 tablespoons

coconut sugar, optional

2 teaspoons

natural vanilla extract

1/2 cup

coarsely grated Granny Smith apples

1 1/4 cups

chunks Granny Smith apple, (about 1/4")

2 Tbsp

coconut sugar

1 Tbsp

coconut flour

1/2 tsp

ground cinnamon

1 tbsp

coconut oil

Preheat the oven to 350°F. Line a muffin pan with 8 muffin liners.
In a medium bowl, mix together the dry ingredients and set aside.
In a large bowl, mix together the eggs, oil, maple syrup, and vanilla.
Add the dry mix to the wet and mix.
Gently fold in the grated apples and chopped apples.
In a small bowl, use a fork to mix together the ingredients for the streusel topping.
Divide the batter evenly among the liners, filling them almost full, then sprinkle a bit of the streusel on top of each muffin and bake for 23-25 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.