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DETAILS:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving: 12-18 muffins
INGREDIENTS:
MUFFINS
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3 large eggs
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2 tablespoons lemon juice
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¹⁄4 cup palm shortening
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1 teaspoon vanilla extract
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¹⁄3 cup honey
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5 tablespoons maple syrup
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½ cup warm water
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1¾ cups pancake mix (gluten free)
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½ cup arrowroot powder
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½ teaspoon ground cinnamon
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¹⁄4 teaspoon ground cardamom
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2 cups (¾ pounds) fuji apples; peeled, cored and dice
CRUMBLE TOPPING
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1 cup (1.5 ounces) crunchy apple chips
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¹⁄3 cup whole pecans
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¹⁄4 cup coconut sugar
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1 tablespoon arrowroot powder
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1 teaspoon baking powder
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5 tablespoons melted unsalted butter (or coconut oil)
INSTRUCTIONS:
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Preheat the oven to 350°F.
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Peel, core and dice 2 cups apples. I use this tool for ease and speed!
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Make the batter. Combine all muffin ingredients except the diced apples in a mixing bowl or processor in the order listed. Mix or blend until smooth. Add half of the apples, blend again. Mix in the remaining apples by hand.
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Make the crumble topping. combine the apple chips, pecans, coconut sugar, arrowroot powder and baking powder in a mixing bowl or processor. Mix until chips and pecans are broken into pieces.
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Melt butter and slowly pour into the crumble topping mix. Mix with hands for texture and set aside.
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Line a 12 cup muffin pan with liners or spray. Fill cups with batter, about 2/3 full. Top with crumble topping as desired.
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Bake for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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Remove from oven and pan to let cool for about 10 minutes.
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Enjoy!
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