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Kitchen Gadgets We Love for this Recipe:
- KitchenAid Mixer – I love my KitchenAid mixer and use it all the time for baking and even for shredding meat. I have the Artisan mixer in Sky Blue and it is an absolute must have for your kitchen. You can make this recipe without a stand mixer, but it always makes it easier to have one. It is definitely one of my favorite kitchen gadgets!
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp tapioca powder
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil, cooled to room temperature
- 3 eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp almond butter
- 1 1/2 cups diced apples (about 1 medium/large apple)
Cinnamon Streusel Topping:
- 1/4 cup almond flour
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 3 tbsp salted ghee (not melted)
- 1/4 cup finely chopped almonds
- Set oven to 375 degrees.
- In a medium bowl, whisk together all dry ingredients (except coconut sugar).
- In a stand mixer, thoroughly combine 1/4 cup coconut oil and 1/2 cup coconut sugar on medium-speed.
- Add in 3 eggs, 2 tsp vanilla extract, and 2 tbsp almond butter. Blend at medium-speed until well combined.
- Pour dry ingredients into wet ingredients and mix on low-speed until just incorporated and then fold in diced apples.
- Pour mixture into an oiled muffin tin or muffin liners, splitting batter evenly into each of the 12 liners, filling to the top.
- For the streusel topping, mix all ingredients together with your fingers or a fork until crumbly.
- Top each muffin with roughly 1 tbsp of cinnamon streusel topping.
- Bake for 15 minutes at 375 degrees, then turn oven to 425 degrees and bake for an additional 5 minutes. Insert a toothpick into a muffin and if it comes out clean, they are finished cooking.
- Enjoy warm or make ahead for a quick breakfast or on-the-go snack!
**Makes 12 muffins
**Cover with foil and store in refrigerator for up to 5 days
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