These muffins are made with almond flour and are a wonderful substitute for people who can’t have gluten or are watching their carbs.  They are packed with protein and make a great quick breakfast or afternoon snack.  This recipe includes a streusel-like topping made with pecans, butter and honey.  The topping can be omitted if preferred.  One batch makes 16 muffins. They can be stored in an airtight container at room temperature for 3 days or in the freezer for 2 months.

Dice one medium honeycrisp or other baking apple.
Set aside.
Finely chop pecans to make 3/4 cup.
Melt 1 Tablespoon organic butter over medium heat.
Add pecans, 2 Tablespoons honey and 1/4 teaspoon cinnamon.
Stir well to combine and cook for 2-3 minutes.
Set aside.
Place 3 cage-free organic eggs and 1/2 cup honey in mixer.
Mix on medium-high for 3 minutes.
Add 2 1/2 cups almond flour, 2 Tablespoons butter melted, 2 Tablespoons plain yogurt,
1/4 teaspoon salt, 1/2 teaspoon baking soda and 1/4 teaspoon cinnamon.
Mix until well combined.
Add diced apple.
Mix on low speed until combined.
Line muffin pan with paper liners or use silicone baking cups.
Fill 2/3 full with batter.
Top with pecan streusel topping.
Bake at 375 for 15-20 minutes until golden and baked through.
Remove from oven and let cool.
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