2 cups almond meal

1/4 cup coconut flour

1/2 tsp baking soda

1/4 tsp salt

1 Tbsp pure vanilla extract

1/2 cup coconut nectar or honey

4 eggs

1/2 cup coconut milk

2 apples cut into small pieces

1 Tbsp cinnamon, 1tsp pure vanilla extract


2 Tbsp cinnamon

1/4 cup coconut oil melted

3 Tbsp honey

1/4 cup chopped pecans or walnuts(optional)



Preheat oven at 350F. Line 12 muffin cups with paper liners.

In a food processor blend almond meal, coconut flour, baking soda, salt and coconut nectar.

Chop apples then add 1tsp of vanilla and cinnamon.

Whisk together eggs, 1 Tbsp of vanilla, and coconut milk blend the wet ingredients into the flour mixture, pulse until well blended. Fold in apple mixture.

Scoop 1/4 cup of batter into each prepared muffin cup.

Whisk together the ingredients for the topping, scoop two teaspoons of mixture on top of each muffin then swirl with a toothpick.

Bake for about 20 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 1 hour.