Today, I’ve got a great breakfast goodie for you. I wasn’t planning on doing any kind of baking resembling fall recipes anytime soon, as I’m not one to rush out summer, but then I saw apples at the farm stand down the street.. and it immediately made me want apple pie, apple crisp, and everything else apple. I figure, as long as it’s not pumpkin, I think I’m safe. After all, apples are an all the time kind of fruit anyway, right?
Since I needed some quick breakfasts for in the mornings before school, I decided on an apple streusel muffin first. Gluten free, to mix it up a bit, and make it a healthier muffin (with almond and coconut flours – packed with fiber and protein!). I added greek yogurt for moisture and more protein. I do love my greek yogurt!
These are muffins that can easily be frozen so you can grab them anytime and reheat them as you need them – no worrying about them going bad! It also keeps them safe, so I’m not grabbing them at any time of the day and eating them all. I need them for breakfasts, after all!
These are quick to throw together, and such a great way to use up some of those delicious fall (it’s not fall yet, I know!) apples. Tart apples like granny smith work best here, but choose your favorite apple variety!
What is your favorite apple dessert to make when apples are in season?
- 2 cups almond meal (I love Trader Joe’s almond meal)
- 1/4 cup coconut flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 3 eggs
- 1/4 cup honey
- 1/2 tsp liquid stevia (or another 1/2 cup honey)
- 1 tsp vanilla extract
- 1/2 cup plain greek yogurt (Chobani is my favorite!)
- 2 medium apples, diced
- 1/4 cup almond meal
- 2 Tbsp coconut sugar (or brown sugar)
- 1/2 tsp cinnamon
- 1 Tbsp butter or coconut oil
- pinch of salt
Preheat the oven to 425ºF and line a muffin tin with liners.
In a medium bowl, stir the almond meal, coconut flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg together. Set aside.
In a large bowl, whisk the eggs, honey, liquid stevia, vanilla extract, and greek yogurt together, until smooth. Slowly stir in the flour mixture until just combined. Gently fold in the diced apples.
For the streusel topping, stir the almond meal, sugar, salt, and cinnamon together in a small bowl. Rub the butter (or coconut oil) into the flour mixture with your fingers or a fork, until it resembles coarse sand.
Scoop 1/4 cup of the batter into each of the prepared muffin tins. Sprinkle the streusel topping over top the batter.
Bake at 425ºF for 5 minutes, and then turn the temperature down to 350ºF. Bake for another 12-15 minutes at 350ºF, until a toothpick comes out clean. Allow to cool for about 10 minutes in the pan before removing to a wire rack to cool.
Store in an airtight container in the refrigerator. You may freeze these muffins, tightly wrapped, for up to 2 months.