Ingredients:
For the Apples
2 c. Granny Smith apples, peeled
and finely diced
2 tbsp. brown sugar
1 tbsp. cinnamon
2 tsp. coconut oil
¼ tsp. nutmeg
¼ tsp. cloves
Pinch of salt
For the Crumble
1 c. gluten-free flour
1 c. brown sugar
5 tbsp. coconut oil
1 tbsp. cinnamon
For the Muffins
2 c. gluten-free flour
1 tsp. cinnamon
¾ tsp. baking soda
¼ tsp. salt
¼ tsp. cloves
¼ tsp. nutmeg
1 c. cane sugar
1 tbsp. brown sugar
1 egg, room temperature
¾ c. coconut yogurt, dairy-free
½ c. coconut oil
2 tbsp. almond milk
1 tsp. vanilla extract
Directions:
Apples
1. Peel and dice the apples, and then toss with the sugar and spices.
2. Add the coconut oil to a large pan and then add the apple mixture.
3. Cook over medium heat for 10 minutes, and then allow to cool for 10 minutes.
Crumble
1. Add the dry ingredients to a small bowl, and then add the coconut oil.
2. Mix together with a whisk, and then set to the side.
Muffins
1. Preheat the oven to 350 F and line a muffin tin with silicone liners.
2. In a medium mixing bowl, add the dry ingredients.
3. Next, in a large bowl, combine the eggs and sugars.
4. Beat with an electric mixer for 1 minute, and then add the wet ingredients.
5. Combine and beat for another minute before slowly adding the dry ingredients.
6. Beat again for 1 minute, and then use a spatula to fold in the apples.
7. Add the batter to the liners, filling 3/4 of the way.
8. Lightly sprinkle the top of each muffin with a spoonful of the crumble.
9. Bake for 25 minutes, and then broil on high for 2 minutes to get the crumble golden.
10. Allow to cool before serving.
