Apple Cinnamon Breakfast Muffins

INGREDIENTS

For The Muffins:

• 2 3/4 cups Bob’s Red Mill Paleo Baking Flour

• 3 medium apples (I used Honey Crisp), diced

• 4 eggs

• 1/4 cup coconut sugar

• 1/2 cup raw honey

• 2 tbsp ground cinnamon

• 2 tbsp ground nutmeg

• 1 tsp baking soda

• 1/4 tsp sea salt

• 1 tsp coconut oil

For The Cinnamon Crunch Topping:

• 1/2 cup almond flour/meal

• 1/2 cup raw walnuts finely chopped

• 1 tbsp coconut oil, melted

• 1 tbsp raw honey, melted

• 1 1/2 tbsp ground cinnamon

• 1/8 tsp sea salt

INSTRUCTIONS

1. Grease a muffin tin with coconut oil & preheat oven to 350F

2. In a small skillet, combine 1 tsp coconut oil, 2 apples (diced), coconut sugar, 1 tbsp cinnamon and 1 tbsp nutmeg and stir for about 5-7 minutes until golden. Set aside.

3. In a large mixing bowl, whisk eggs and add honey. Mix well.

4. Add in Bob’s Red Mill Paleo Baking Flour, ground cinnamon, ground nutmeg, baking soda, and salt. Mix well and add in cooked apples and remainder of raw apples.

5. To make the crunch topping, combine all ingredients in a mixing bowl and stir to combine. 

6. Divide the batter into the greased muffin tin. You should be able to fill up all 12 cups to the top.

7. Sprinkle the crunch topping equally over all the muffins.

8. Place into the oven and bake for about 25-28 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

9. Enjoy! Optional toppings can include nut butter of choice, Greek or Coconut yogurt and/or served with a side of berries.