Apple Streusel Muffins

Muffins

• 1/2 cup coconut flour
• 3 tsp baking powder
• 1/2 cup tapioca starch
• 1 tsp ground cinnamon
• 1 1/2 cup almond meal
• 1 cup coconut sugar
• 3 eggs
• 3/4 cup Pureharvest Organic Almond
• 1/2 cup extra virgin olive oil
• 2 green apples, skinned, cored & cubed

Crumble

• 1/4 cup blanched almond meal
• 1/3 cup tapioca starch
• 1/4 cup coconut sugar
• 1 tsp cinnamon, ground
• 2 tbsp coconut oil

1. Preheat the oven to 180 degrees Celsius. Grease a muffin tin with butter or vegan butter OR line the muffin tin with cupcake papers.

2. Sieve coconut flour, baking powder, cinnamon, and tapioca starch into a large mixing bowl. Add in the almond meal and coconut sugar and whisk to combine. Use the back of a spoon to break up any lumps of sugar and mix through. 

3. In a smaller bowl, whisk together the eggs, Pure Harvest Almond Lush milk, and olive oil. Pour the wet ingredients into the dry ingredients and mix to combine. 

4. To make the crumble, add the almond meal, tapioca, coconut sugar and cinnamon to a bowl and mix to combine. Add the coconut oil and work the flour mixture into the coconut oil with the back of the spoon. Once the coconut oil is mostly combined with the flour, use fingertips to crumble the mixture. 

5. Divide the mixture evenly between muffin wells and top with crumble. Place tray into the oven and bake for 30 minutes. After 30 minutes remove from the oven and allow to cool in tray for 10 minutes before transferring to a wire rack.