3 tbsp sweetener of choice (raw honey, organic maple syrup, brown rice syrup or a few drops of stevia)
5 Granny Smith apple chopped into small uneven chunks
1/2 cup pecans, roughly chopped
4 date pitted and chopped Splash or two of milk of choice, if needed
TOPPING:
1/2 cup pecans, crushed
1 Granny Smith apple chopped into small uneven chunks
CARAMEL SAUCE:
2 tbsp hulled tahini
1 tbsp maple syrup
1/2 tsp cinnamon splash of hot water
Splash of Hot water
Instructions
Preheat oven to 160°C or 320°F. Line a 12-cup muffin tray with paper muffin cups.
In a large bowl, combine the almond meal, coconut flour, cinnamon, salt and baking powder.
In a separate bowl, whisk the eggs before adding in the melted coconut oil and sweetener of choice.
Add the wet mixture to the dry ingredients and stir to combine. Then fold in the chopped apple, pecans and dates. If the mixture is looking dry, add a splash or two of milk; we used almond milk.
Once combined, spoon the mixture into the muffin tins. Top with crushed pecans and extra apple chunks.
Bake for 30 minutes, or until the muffins are golden and cooked through.
To make the caramel sauce, whisk together the ingredients in a small bowl. Set aside.
Once the muffins are ready, drizzle over the caramel sauce (you may need to add a splash of hot water to the sauce)
Enjoy!
Tips
Keep stored in an airtight container in the fridge for 3-4 days. Warm before serving.
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