Apple Crisp Muffins
Gluten Free, Refined Sugar free, Dairy Free, Low-fat, Paleo and Keto Friendly Muffins
Ingredients
Muffins
- 1 Tbsp Coconut Oil Melted
- ¼ C Apple Sauce
- ¼ C Real Maple Syrup
- 1 tsp Vanilla
- 2 Eggs
- ¼ C Almond Milk
- 2 C Almond Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- ¼ C Protein Powder - Vanilla I use Tone it Up, Plant based, no added sugar vanilla protein powder
- 1 Tbsp Cinnamon
- 1½ C Apples - Peeled & Diced (about 2 apples) Apple of choice, I use Fugi
Topping
- 1 tsp Flax Meal
- ¼ C Oats
- ¼ C Almond Flour
- ¼ Pecans Other nuts, walnuts or almonds, will work too
- 2 Tbsp Real Maple Syrup
- 1 tsp Cinnamon
- 1 Tbsp Coconut oil Melted
Instructions
- Peel apples and dice them to about the size of chocolate chips and set aside.
- Mix wet ingredients: coconut oil, apple sauce, maple syrup, vanilla, eggs, almond milk.
- Then add the dry ingredients: Almond Flour, baling powder, baking soda, salt, Protein Powder, and Cinnamon.
- Once all the ingredients are fully incorporated add the diced apples
- Line a muffin tin with parchment cupcake paper.
- Fill each cup with a scoop of batter. The amount of batter will fill 12 cups evenly. The batter will rise just slightly about a 1/4 of an inch.
- Bake 350 degrees for 35 minutes until the topping is a crisp golden brown. Check with a toothpick, when it comes out clean it should be ready. Let the muffins rest for 10 minutes before eating.