Ingredients
Scale
FOR TOPPING
- 1/2 cup diced apple (1/4 inch cubes)
- 1 tbsp coconut sugar (like this)
- 1/2 tsp cinnamon powder
FOR MUFFINS
- 1 and 1/2 cups almond flour (I use THIS fine,blanched brand)
- 1/2 cup arrowroot powder (like this)
- 2 tbsp coconut flour (like this)
- 1 tsp baking soda
- 1 and 1/2 tsp cinnamon powder
- 1 tsp ginger powder
- 1/4 tsp salt
- 1 cup diced apple (1/4 inch cubes)
- 3 eggs
- 6 tbsp maple syrup
- 1/4 cup coconut oil, ghee, or butter – melted
- 3/4 cup pumpkin puree (I use THIS BPA free brand)
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar (I use THIS raw brand)
Instructions
- Preheat oven to 350’F. Line muffin tray with muffin liners.
- Prepare topping by combining 1/2 cup cubed apple with 1 tablespoon coconut sugar and 1/2 teaspoon cinnamon. Set aside.
- In a large bowl, whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon, ginger, and salt. Mix in 1 cup of chopped apples.
- In another bowl, whisk together eggs, maple syrup, melted fat of choice, pumpkin puree, vanilla extract, and apple cider vinegar.
- Add wet to dry and mix until thoroughly combined. Divide batter evenly between 12 muffin cup. Tap muffin tin onto counter to get batter to settle evenly. Sprinkle apple/cinnamon topping over each muffin.
- Bake 22-25 minutes, until golden and firm to touch in the center. Cool on baking rack. Enjoy!