Apple Crumble Muffins
SERVES 4. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 35 MINUTES.
The ultimate grab-and-go breakfast, these lightly spiced muffins are made with almond flour to keep them lower in carbs.
1 cup almond flour
4 large eggs, whisked
1 apple, peeled and diced
¼ cup unsweetened vanilla almond milk 1 tbsp granulated monk fruit sweetener (TRY: Now Foods Organic Monk Fruit 1 to 1
Sugar Replacement) 2 tbsp coconut oil
2 scoops marine collagen
1 tbsp ground cinnamon
1 tsp baking powder
⅛ tsp sea salt
1/2 cup almond flour
2 tsp solid coconut oil
1/2 tsp granulated monk fruit sweetener (TRY: Now Foods Organic Monk Fruit 1 to 1 Sugar Replacement) 1/2 tsp ground cinnamon
1. Preheat oven to 325°F. Grease a 12-count nonstick muffin pan with cooking spray or line with paper muffin cups.
2. To a large bowl, add all muffin ingredients and mix to combine. Divide batter among muffin cups. 3. In a small bowl, combine crumble ingredients. Using your hand, cut coconut oil into flour. Sprinkle topping over muffins.
4. Bake for 20 minutes, or until a toothpick inserted into the center of muffin comes out clean. Let cool.
NOTE: If following our Meal Plan, freeze 6 muffins for later in the week. Store remaining muffins in a container in the fridge. Reheat in a toaster oven when called for.
PER SERVING (1/4 of recipe): Calories: 437, Total Fat: 35 g, Sat. Fat: 11 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 6 g, Carbs: 21 g, Fiber: 7 g, Sugars: 6 g, Protein: 18 g, Sodium: 280 mg, Cholesterol: 186 mg