APPLE STRUDEL MUFFINS
Directions
- 1Preheat oven to 375°F (190°C).
- 2Shred the apples using a grater.
- 3Prepare the flax eggs by mixing ground flax seed and water in a small bowl.
- 4Add almond flour, tapioca flour, protein powder, baking powder, apple pie spice, and salt to a large bowl.
- 5Add maple syrup and oil to the dry ingredients.
- 6Whisk all the ingredients together until well combined.
- 7Add the shredded apples to the muffin mixture and mix well.
- 8Prepare the strudel topping by mixing almond flour, tapioca flour, a pinch of salt, maple syrup, and oil in a separate bowl.
- 9Line a muffin tin with muffin liners and add about 1/4 cup of the muffin mixture to each.
- 10Top each muffin with the strudel mix, pressing gently with a fork.
- 11Bake for 15 minutes at 375°F (190°C), then reduce the heat to 350°F (175°C) and bake for another 15-20 minutes.
- 12Remove from oven and let cool.
Ingredients
- 3 cups almond flour
- 0.5 cup tapioca flour
- 0.5 cup protein powder
- 2 teaspoons baking powder
- 2 teaspoons apple pie spice
- 0.25 teaspoon salt
- 0.5 cup maple syrup
- 0.25 cup oil
- 2 flax eggs
- 2 cups shredded apples
- 0.5 cup almond flour
- 2 tablespoons tapioca flour
- 1 pinch salt
- 1 tablespoon maple syrup
- 1 tablespoon oil
Equipment
gratersmall bowlspoonwhisklarge bowlspatulamuffin tinmuffin linersfork
Tips
- Store in fridge & enjoy within 5 days.
- Reheat in Chef Mike for 15-20 seconds wrapped in a damp paper towel.
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