2 ½ cups blanched almond flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp sea salt
3 large eggs
1/4 cup honey, lightly warmed
3 tbsp butter, melted
1 tbsp pure vanilla extract
Preheat oven to 300 degrees. Line a muffin tin with 10 baking cups.
In a small bowl, mix almond flour, baking soda, cinnamon and salt. In a
blender, mix together the eggs, honey, butter and vanilla until well
blended. Pour into the bowl with dry ingredients and whisk until well
combined. Then prepare apple crisp topping:
Apple Crisp Topping: I made double to add to other yummy things... pancakes, toast, oatmeal.
3 large finely diced, fresh, organic apples
1/2 cup of of pecans (or other nut), finely chopped
1 tbsp honey, lightly warmed
¼ tsp ground cinnamon
1/8 tsp pure vanilla extract
1 tbsp butter
Cook the apples coated with the cinnamon in butter on low heat until
soft. Remove from heat and add honey, vanilla, and pecans; mix.
Now you’re ready to put the muffin together. Add one spoonful of the
muffin batter to the muffins cups. Take your finger and spread it out in
the bottom of the muffin cup (she said to tap the pan, but my batter
was to sticky). Next, add a spoonful of the apple crisp mixture. Top
with another spoonful of batter, flatten the batter with your finger
over top of the muffin. Top with remaining apple crisp mixture.
Bake 25-30 minutes, until muffins are slightly brown around edges and
an inserted knife comes out clean. Allow to cool slightly in the muffin
pan then take them out of the pan and allow to cool on the counter. Or
eat them fresh and warm. Variation: Just mix the apple crisp mixture into the muffin batter. It’s quicker and tastes just as good.