Apple Muffins with Paleo Streusel Topping

12 standard portions

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Ingredients

• ¼ cup whole raw pecans
• ¼ cup whole raw almonds
• ¼ cup unsweetened shredded coconut
• ¼ cup coconut sugar (or maple sugar)
• ½ teaspoon ground cinnamon
• ½ teaspoon Diamond Crystal kosher salt ((use ¼ teaspoon salt if using fine grain salt))
• ¼ teaspoon ground cardamom (or ground nutmeg)
• 2 tablespoons melted refined coconut oil (or melted ghee)
• 2½ cups finely ground almond flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ¼ teaspoon Diamond Crystal kosher salt  ((use ⅛ teaspoon salt if using fine grain salt))
• ¾ cup coconut sugar (or maple sugar)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded and peeled apple ((grated on the large holes on a box grater))

Method

1. Finely chop the pecans and almonds and transfer them to a medium bowl. Add the shredded coconut, coconut sugar, ground cinnamon, kosher salt, and cardamom. Pour in the melted refined coconut oil and stir well to combine. Set aside the topping mixture.
2. Heat the oven to 350°F degrees with the rack in the middle. While the oven is heating, line a standard muffin pan with parchment paper liners or grease well with ghee or coconut oil.
3. In a medium bowl, combine the almond flour, ground cinnamon, baking soda, cream of tartar, and kosher salt. Whisk it all together.
4. In a separate large bowl, use an electric mixer or whisk to combine the coconut sugar, eggs, and vanilla. Mix until the sugar has dissolved.
5. Add the dry ingredients to the bowl of wet ingredients and use a hand mixer or whisk to blend until well combined. Next, use a spatula to fold the shredded apple into the batter until well mixed.
6. Divide the batter evenly into each muffin liner. I use a #20 disher (3 tablespoons) to scoop the batter.
7. Add a sprinkling of paleo streusel on top of each muffin (about a tablespoon). Use your fingers to press the topping gently into the batter so it doesn't fall off after baking.
8. Bake the muffins in the oven at 350°F for 22 to 25 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the toppings are golden brown and a toothpick inserted into the middle comes out clean.
9. Remove the muffins from the oven and transfer the muffins to a wire rack to cool completely.