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Preheat the oven to 350ºF and lightly grease a muffin tin, or line with muffin liners.
For the Apple Cinnamon Muffins, mix together the almond flour, tapioca starch, cinnamon, sea salt, and baking powder until completely combined. Fold in the chopped apples and lemon zest, then add the maple syrup, eggs, coconut oil, and vanilla extract. Mix until the ingredients come together in a thick muffin batter.
Portion the muffin batter equally into the 12 muffin slots of the prepared pan.
For the streusel, mix together all the streusel ingredients starting with just 3 Tablespoons of maple syrup. If the streusel seems dry, add the additional tablespoon of maple syrup, and portion the streusel evenly over the tops of the muffins.
Bake the muffins for 18-20 minutes, or until puffed in the middles and no longer gooey.
When the muffins are done, remove them from the oven, and set them aside to cool.
Let them cool completely before glazing for the best appearance. But you can also glaze them immediately to serve. The glaze tends to soak in a bit more of they’re hot, but the taste isn’t affected.
Make the glaze by melting the coconut butter over low heat. When it’s melted, remove it from the heat and whisk in the lemon juice and maple syrup. If the glaze seems too thick or grainy, try whisking in a bit more lemon juice and maple syrup to taste, until the glaze is glossy and can be drizzled.
Drizzle the glaze over the muffins with a spoon or pour the glaze into a squeeze bottle to drizzle over the muffin tops.