Apple Crumble Muffins

Ingredients

• ½ cup oat flour, spooned and leveled
• ⅓ cup coconut sugar
• ¼ teaspoon nutmeg
• ¼ cup melted butter or coconut oil
• ¾ cup all-purpose flour, spooned and leveled
• ¾ cup spelt flour, spooned and leveled
• ½ cup almond flour, spooned and leveled
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon fine sea salt
• ½ cup unsweetened cashew milk
• ½ cup unsweetened pumpkin puree or applesauce
• ½ cup organic cane sugar
• ¼ cup grapeseed oil or melted ghee
• 2 large eggs
• 1 teaspoon almond extract
• 2 cups peeled and diced Honeycrisp or Fuji apple
• ¾ cup powdered sugar
• 1 to 1½ tablespoons unsweetened cashew milk

Instructions

1. Preheat the oven to 400°F and grease or line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix the oat flour, coconut sugar, and nutmeg. Add the melted butter or coconut oil and stir until crumbly. Do not overmix.
3. In a large bowl, whisk together the all-purpose flour, spelt flour, almond flour, baking powder, cinnamon, and salt.
4. In a separate medium bowl, whisk together the cashew milk, pumpkin puree, cane sugar, grapeseed oil, eggs, and almond extract until smooth.
5. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the diced apple.
6. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the crumble topping evenly over the batter.
7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
8. In a small bowl, whisk together the powdered sugar and 1 tablespoon of cashew milk. Add additional milk, 1 teaspoon at a time, until the glaze is smooth and able to pour.
9. Drizzle the glaze over the cooled muffins before serving.