2 medium apples, 1/2 cp water, 1 tsp lemon juice

1/4 cp coconut flour, 1/2 tsp baking powder, 1/4 tsp salt

1 -2 tsp cinnamon, 3 eggs, 4 tbsp coconut milk, 1 tbsp honey, 1 tsp vanilla extract

Topping: 1/2 cp chopped pecans, 1/4 cp chopped macadamia nuts, 2 tbsp almond flour

1 tbsp cinnamon, 1/4 tsp salt, 1 tbsp arrowroot powder

2 tbsp palm sugar 

1/4 cp ghee, melted

Preparation

In saucepan over medium heat, cook cubed apples with 2 tbsp cinnamon, 1 tsp lemon juice and 1/2 cp water.

Cook until apples are soft and mixture is thickened.

Topping: Mix pecans, macadamia nuts, palm sugar, cinnamon, salt almond flour and arrowroot powder in a bowl.

Add melted ghee until coated. Place even amounts of mixture in coconut oil greased muffin tins. Sift coconut flour, baking powder, salt, and cinnamon together and set aside.

Mix eggs, coconut milk, vanilla and honey. Stir dry ingredients into wet. Gently fold in apple mixture. Fill muffin tins with batter, distributing evenly on top of the “topping”.

Put in a 400 degree oven for 18-20 minutes.

When slightly cooled take muffins out of tin & serve upside down. Makes 6 large muffins.

These were a huge hit with the kids!