Apple Muffins #apple #desserts #cakes #pumpkin #easy

On the off chance that you've at any point attempted without grain plans previously, you've most likely kept running into some astounding finished heated merchandise. In any case, these?! These apple biscuits are decent and wet however not in any way getting into a soaked area. They're simply flawless. They're similar to little without grain supernatural occurrences.

From the outset I took a stab at preparing these as doughnuts. The guidelines for the apple biscuits state to heat at a high temperature first and afterward lower it. I didn't know whether I ought to do that when making the doughnuts, however I went with it in any case. That didn't work. So on the off chance that you feel brave and need to make these as apple doughnuts, make a point to heat them at 350°F the whole time! Despite the fact that they stuck, they were the best sans grain doughnuts I've at any point had.

I discovered this formula while perusing FoodGawker. This apple biscuit formula originates from Cooking ala Mel. Mel utilized almond dinner in her biscuits, which you can discover at Trader Joe's and is significantly less expensive than almond flour. Almond flour and almond feast are a similar cost here (just about $4/pound!) so I utilized almond flour, which is comprised of whitened almonds (in contrast to almond dinner) and is better ground than almond supper.

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Ingredients :

Muffins:

• 200 grams (~2 cups) almond flour or almond meal
• 1/4 cup (28 grams) coconut flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder (make sure to use grain-free baking powder, if necessary)
• 1/2 teaspoon baking soda
• 4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 2/3 cup honey
• 1 1/2 teaspoons vanilla extract
• 1/2 cup (120 grams) plain Greek yogurt
• 1 1/2 cups (170 grams) peeled and diced apples

Streusel:

• 1/4 cup (25 grams) almond flour
• 1 teaspoon coconut flour
• 3/4 teaspoon ground cinnamon
• 1 tablespoon (14 grams) coconut oil, room temperature
• 1 tablespoon maple syrup
• pinch of salt
• 1/3 cup (36 grams) chopped pecans or walnuts (about ¼" in size)

Directions :

1. Preheat the oven to 425 degrees F (218 degrees C). Line 14 muffin cups with muffin liners.
2. First, prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside.
3. In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
4. In a large bowl, mix together the wet muffins ingredients (eggs through Greek yogurt).
5. Add the dry mix to the wet and stir just until combined! Do not over mix. Fold in the apples.
6. Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top.
7. Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F (176 degrees C) and for another 8 - 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. My smaller muffins only needed 8 minutes but larger muffins may need up to 15.
8. Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
9. These are super moist and need to be kept refrigerated in an airtight container after the first 24 hours.

Source : bit.ly/2m2cFqW

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