Gluten-Free, Dairy-Free, Serves 12
- 2 cups coconut flour
- 1 1/2 cups packed brown coconut sugar
- 1/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 egg
- 1/2 cup vegan butter melted
- 1 cup coconut milk
- 2 cups apples diced
- 1 tsp pure vanilla
Topping:
- 1/3 cup coconut flour
- 1 tsp ground cinnamon
- 2 Tbsp vegan butter melted
- 1/2 cup packed brown coconut sugar
Directions:
Preheat the oven to 375 degrees F. Line 12 cupcake pans with parchment paper cups. In a large bowl, stir together flour, baking soda, and salt. Using a separate bowl, mix butter, sugar, milk, vanilla, and egg. Stir until the sugar has dissolved. Slowly add the wet ingredients to the dry. Stir until everything is just blended. Fold in the apples and spoon them into the cups. In a small bowl combine all the ingredients for the topping and sprinkle over the top of each muffin. Bake for 25 minutes or until a toothpick comes out clean.