Blog Apple Streusel Muffins (Gluten Free)


Apple Streusel Muffins (Gluten Free)

  • by Brennan Young
  • November 1, 2013

Blog Post 11-1


makes 1 dozen muffins

  • 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

For the streusel topping:

  • 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.


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