Apple Muffins with Cinnamon-Pecan Streusel
5.4g
Net Carbs
6.9g
Protein
16.2g
Fat
6.3g
Fiber
207
Calories
Cooking tip: Based on feedback from users, we tested and refined this recipe in October 2023. We adjusted the amount of streusel topping, and made it more of a crumble with a bit less cinnamon and a bit more butter. We also adjusted the muffin batter in a couple of ways. We used a food processor to make the apple flavor more evenly dispersed throughout the muffins and reduced the cinnamon just a touch to allow the apple flavor to come through. The original recipe was very crumbly, especially when the muffins were warm, so we added xanthan gum to help them hold together. You do not have to use xanthan, but be prepared for a crumbly muffin if you leave it out. The original recipe called for erythritol with a pinch of stevia, so we replaced that with a single product, truvia sweet complete, which is a combination of erythritol and stevia. We hope these changes improve the outcome of this favorite recipe for everyone!
Ingredients:
- 1/2 cup, half Pecans
- 1/16 pinch Stevia
- 1/4 cup Coconut Milk Unsweetened
- 2 tablespoons Organic High Fiber Coconut Flour
- 6 1/2 teaspoons Cinnamon
- 6 tablespoons Erythritol
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 2 tablespoons Unsalted Butter Stick
- 2 large Eggs (Whole)
- 1/3 teaspoon Salt
- 1 2/3 cups Almond Meal Flour
- 2 teaspoons Vanilla Extract
- 2/3 cup, quartered or chopped Apple
Directions:
- Preheat oven to 350 F. Prepare a muffin tin with 8 cupcake papers.
- For the streusel topping: in a small bowl, combine the first 6 ingredients: 45g (7 tablespoons) almond meal (from whole almonds), chopped pecans, 3 tablespoons melted butter, 2 tablespoons granular truvia sweet complete (an erythritol and stevia blend), 2 teaspoons cinnamon, and 1/8 teaspoon salt. Mix with a fork until it begins to crumble. Set aside while making the muffin batter.
- For the muffins: in a food processor, blend chopped apple, eggs, 1/4 cup well mixed canned coconut milk, and 2 teaspoons vanilla until well combined and apple is broken down. Add 1 cup almond flour, 6 tablespoons granular sugar substitute (truvia sweet complete- an erythritol and stevia blend), 2 tablespoons coconut flour, 1 teaspoon baking powder, ¾ teaspoon xanthan gum, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon. Process until combined, scraping down the sides if needed.
- Divide into 8 muffin wells, about ¼ cup batter in each, and evenly top each muffin with about 1 ½ tablespoons of the streusel. Bake for 23-25 minutes, watching closely in the last few minutes to prevent the streusel from burning. 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.
