Almond Flour Muffins with Honey Oat Streusel

When I was first falling in love with my husband, he was just beginning to work with farmers, learning the in and outs of organic growing where we lived in Colorado. He would sling apples every Saturday at the Boulder Market throughout the Fall.
Fall is the harvest time that every food-lover fantasizes about all year: apples, root veggies of every variety, winter squashes and pumpkins, bitter and sweet greens, and fresh raspberries before the frost. My honey would rise at the crack of dawn and head over to the market, coffee in hand and usually without breakfast, and I would dream of these sweet and salty muffins showing off the bounty of this season and providing much-needed fuel to start the crisp day. I would roll out of bed and mix up a double batch, before heading over to share them with the apple growers and my apple-slinging honey. These are magical flavor bombs full of healthy saturated fats and protein, that help maintain the steady blood sugar level we all benefit from in so many ways.
If you want them less sweet, leave off the oat topping. These muffins are a staple in our home, and now that we have our own trees full of apples, I watch and wait for the moment they turn that perfect blushing color so I can throw together the first batch of the season. Enjoy them with your warm beverage of choice. xo
2 cups of blanched almond flour
1 teaspoon of sea salt
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 cup coconut oil melted (use a liquid measuring cup-this makes a difference)
a bit less than 1/2 cup of maple syrup
1 egg, whisked
1 Tbsp vanilla extract
2 apples cored and diced
For the topping:
1/4 cup honey
3/4 cup oats (you could use pecans if you want to leave out the oats)
pinch of sea salt
Preheat your oven to 350 degrees and prep 10 muffin cups with paper liners. Whisk together the almond flour, sea salt, baking soda and ginger in a large bowl. Pour oil, maple syrup, egg and vanilla into the dry ingredients. Stir in the apple pieces, and evenly fill the muffin cups with the mixture. Warm the honey, oats and salt in a small pan, stirring until they’re well-combined. Using a tablespoon and butter knife, scoop the topping on each muffin. Bake for 30-35 mins until the tops are golden and toothpick inserted in the center comes out clean. Let them cool about thirty minutes, if you can wait…
Recipe by Tara from
catori life blog

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