1/4 C Maple Syrup
1/2 C Water
1 Tbsp Cinnamon
2 C Almond Flour
1/2 C Coconut Flour
1/4 C Arrowroot Powder
1 Tsp Baking Powder
4 Eggs, 1/4 C Coconut Oil
1/2 C Chopped Pecans
Peal, core and chop apples into bite size pieces.
Place all ingredients for the apple mix (first 4) in a heavy bottom saucepan and turn on medium. Allow mixture to cook over medium for about 15 minutes, till apples soften and sauce thickens.
This will give you the nice Carmel flavor, without actually using a traditional Carmel. This should render about 2 cups of apple mixture.
Preheat oven to 350. In a large bowl, combine dry batter ingredients, and combine wet in a separate bowl.
Stir wet into dry and combine. Once apple are cooked and cooled slightly, pour apples into batter mix and stir to combine. Scoop prepared batter into 20 lined muffin tins and place into preheated oven.
Allow to bake 20-25 minutes or until toothpick comes out cleanly. Remove from oven and allow to cool completely before frosting.
When ready to frost, combine frosting ingredients in a stand mixer and whip for about 5 minutes till all ingredients are combine and frosting becomes slightly fluffy from the whipping cream.
Frost muffins and top with chopped pecans.
I only frosted 1/2 of them, as I know a couple do not eat dairy. I was taking mine to a brunch, so I placed Carmel-apple sticks in them for presentation purposes.