Total Time: 40 minPrep: 15 minCook: 25 minYield: 8Level: easy
Preheat oven to 350 F. Prepare a muffin tin with 8 cupcake papers.
For the struesal: Combine 2/3 cup almond flour, chopped pecans, 2 tablespoons cinnamon, 1/8 teaspoon salt, 2 tablespoons xylitol or erythritol, a pinch of stevia and 2 tablespoons melted butter in a small bowl. Mix with a fork until it begins to crumble. Set aside while making the muffin batter.
For the muffins: whisk together the eggs, 1/4 cup coconut milk, 2 teaspoons vanilla, 6 tablespoons xylitol or erythritol, a pinch of stevia, and 1/2 teaspoon ground cinnamon. Add 1 cup almond flour, 2 tablespoons coconut flour, ¼ teaspoon salt and 1 teaspoon baking powder; mix to combine then fold in 2/3 cup finely chopped apples.
Divide into muffin 8 wells topping each with about 2 tablespoons of the struesal. Bake for 25 minutes, remove from oven and allow to sit for 10-20 minutes to cool before removing. These may be eaten immediately or stored in an airtight container in the refrigerator for up to 1 week.
For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).