These muffins make for a yummy breakfast or afternoon treat! They are a wonderful alternative for those with an allergy or intolerance to gluten or other grains.
Thank you to Wade’s Honey and Candles for the Finger Lakes Honey and to Black Diamond Farm for the Empire and Bramley’s Seedling Apples!
For Streusel Topping (optional):
Preheat the oven to 325 degrees Fahrenheit and either grease the muffin tin or line it with baking cups.
Mix all of the dry ingredients in a large bowl (If the almond flour has clumps, make sure to break these with a fork) and set aside.
Wisk all of the wet ingredients in a medium bowl (melt the oil or ghee before hand if need be).
Chop up the apple into small chunks (I used a delicious Bramley’s Seedling Apple).
Fold the wet ingredients and apple into the dry ingredients.
Using a large spoon or ice cream scoop, fill the muffin tins ¾ of the way full.
Put the muffins in the oven and bake for 20-25 minutes or until they are golden brown and an inserted toothpick comes out clean.
If you are making the optional streusel topping:
Follow the directions above but make the topping before putting the muffins in the oven.
Combine all of the streusel ingredients in a bowl and use a fork to mash them together until the ingredients are well combined.
After filling the muffin tins with batter crumble the streusel on top. Bake for 20-25 minutes.
Tip: If the topping starts becoming too brown, tent foil over the muffins and continue to bake until the muffins are cooked all the way through.
Wondering what type of apple to use? Blackdiamond Farm suggests using Empire or Bramley’s Seedling apples which are great for baking! Experiment and have fun! Enjoy!