Makes 18 servings
Macros: 292 cal, fat 19g, carbs 33g, protein 2g, fibre 2g
For the Muffins
3 cups (278 g) Paleo Baking Flour
1 1/2 cups coconut sugar
1 tablespoon plus 1 teaspoon baking powder
1/2teaspoon baking soda
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon coarse salt
1 cup butter, melted (may also use ghee or coconut oil)
2 teaspoons vanilla extract
2 apples, grated, about 1 cup total
For the Crumble
1/2 cup butter, softened
1/2 cup coconut sugar
2 tablespoons coconut flour
1/4 cup chopped pecans
Preheat the oven to 350 F and line a muffin tin with parchment paper liners.
Add the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt to a medium-sized bowl and whisk to combine, smoothing out any lumps.
In a large bowl, beat the eggs, melted butter, and vanilla extract. Then, mix the dry ingredients into the wet and whisk until fully combined. Stir the grated apple into the batter until evenly distributed Spoon the batter into the muffin tins until they are almost all of the way full.
To make the crumble, combine the softened butter, coconut sugar, and coconut flour in a small bowl and work the mixture with your hands until it takes on a paste-like consistency.
Flatten the crumble mixture with your hands to make enough to cover a muffin, and place it on top of the muffin batter. Repeat for each muffin.
Sprinkle the pecans over top of the muffins, then bake for 18-20 minutes, until a toothpick inserted into the centre of the muffin comes out clean. Let cool then enjoy!
optional - add protein powder