MUFFIN BATTER

2 apples, stewed
3/4 cup almond meal
1/4 tapioca four
3 Tbsp. coconut flour
3 eggs, beaten
1/4 cup melted coconut oil
2 tablespoons honey or maple syrup
1 tbsp coconut sugar
1 small tbsp. cinnamon
1 tsp mixed spice
1/2 tsp. baking soda
2-3 Tbsp. almond milk (add gradually)
pinch of salt

STREUSEL TOPPING

1/2 cup almond meal
2 tsp. cinnamon (or more)
1 Tbsp. maple syrup
1 Tbsp. cold butter

2 apples, stewed 3/4 cup almond meal 1/4 tapioca four 3 Tbsp coconut flour 3 eggs, beaten 1/4 cup melted coconut oil 2 tablespoons honey or maple syrup 1 tbsp coconut sugar 1 small tbsp. cinnamon 1 tsp mixed spice 1/2 tsp baking soda 2 -3 Tbsp. almond milk (add gradually) 1/2 cup almond meal 2 tsp cinnamon (or more) 1 Tbsp maple syrup 1 Tbsp cold butter

1. Preheat oven to 190 degrees and grease a muffin tin (or line with muffin liners).

2. Combine almond meal, tapioca flour, coconut flour, coconut sugar, baking soda, cinnamon, mixed spice and salt in a large bowl and whisk together.

3. In a separate bowl whisk together eggs, maple syrup, and coconut oil. Add this mixture to almond meal mixture, stirring well to incoprorate.

4. Fold in stewed apples and let mix sit for 2-3 minutes for coconut flour to absorb moisture. At this point, if your batter looks a little too thick and chunky, add in almond milk, a tablespoon at a time.

5. Distribute batter evenly amongst muffin tins and begin making streusel. Combine all streusel ingredients in a small bowl, cutting the butter in with your fingers until only pea-sized chunks remain.

6. Sprinkle a bit of streusel over each muffin. Bake for 20-30 minutes until a toothpick inserted in the center comes out clean. Let cool in tin for 5 minutes then remove and cool on a cooling rack.