Apple Almond Streusel Muffins
Many Americans start their day with a warm, delicious muffin. America has their own unique style of muffin. You can find them on almost every street corner, in all sorts of different flavors, and oh so tempting. I have to admit, I have a weakness for these warm, soft, bread-like treats. Here is a muffin recipe that promises the same delicious taste, yet are totally cholesterol free. A great way to add some comfort to your day.
1/2 cup chopped almonds
2 tablespoons all natural cane sugar
1 tablespoon almond flour or all purpose flour
1 tablespoon coconut oil
1/4 teaspoon ground ceylon cinnamon or 1/8 tsp cardamom
1 tablespoon maple syrup (optional)
1 cup almond flour (you can use all purpose flour if you do not have almond)
3/4 cup white whole wheat flour
3/4 cup all purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon (ceylon cinnamon) or 1/2 teaspoon cardamom
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup sugar
3/4 cup almond milk
1/4 cup apple sauce
1/4 cup melted coconut oil
1 teaspoon vanilla
1 granny smith apple, chopped (small)
Preheat oven to 350 degrees and grease a muffin tin.
For streusel: In a small bowl mix together the chopped almonds, sugar, almond flour, coconut oil, maple syrup, and cinnamon. Set aside.
For muffins: In a large bowl mix together the almond flour, whole wheat flour, all purpose flour, baking powder, cinnamon, salt, and ground ginger.
In a separate bowl mix together the sugar, almond milk, apple sauce, coconut oil, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just barely combined. Then gently fold in the chopped apple.
Divide the muffin batter evenly into your muffin tins. Top with the streusel and gently pat the streusel on to the muffin mixture (this will help it stick better).
Bake for 18-20 minutes or until toothpick comes out clean or with a couple of crumbs clinging to it.