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
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.