*Gluten Free, Dairy Free, Refined Sugar Free
 
Ingredients:
400g cooked apple, pureed (or bought plain unsweetened applesauce if you’re in a real hurry! –  I simply peeled, cored and diced three Fuji apples, threw the pieces in a freezer bag, tied it up and steamed them in the microwave for three minutes)
400g can Borlotti beans (or other canned beans – I chose  Borlotti for their high protein content)
125g almond butter
65g (½ cup) coconut flour
50g (⅓ cup) Natvia (or preferred sweetener)
1 tsp. vanilla bean paste or essence
½ pink Himalayan salt (or sea salt)
2 tsp. ground cinnamon
½ tsp. ground cloves
1 tsp. gluten free baking powder
4 free range eggs
PLUS – coconut oil to grease muffin pan
 
For the streusel topping:
30g (2 tbsp.) coconut oil
70g (½ cup) almonds
70g (½ cup) pecans (or walnuts would work well too)
30g (2 tbsp.) pure maple syrup
¼ ground cinnamon
1 tbsp. Natvia icing sugar combined with 1 tsp. cinnamon powder to dust the tops
 
Method:
Preheat oven to 180C
Grease 12 muffin pan cups with coconut oil or butter.
In a mixing bowl or food processor combine first three ingredients and blend until smooth. (TM 10 sec / Speed 6)
Scrape the sized of the food processor bowl. Add all of the dry ingredients and combine on medium speed until ingredients incorporated (TM 5 secs / speed 6) Add eggs and blend gently until just combined.  (TM 10 sec / speed 4-5)
Pour muffin batter into your greased muffin pans.
To make topping simply place all topping ingredients into food processor and lightly pulse to combine, try not to over mix as you want to keep the mixture nice and chunky. (TM Turbo 3 – 4 times)
Place about a teaspoon of the streusel topping onto each muffin. Bake for 30-40 minutes, or until firm to touch on top.
Sift a little Natvia icing sugar & cinnamon mixture (or simply mill some baking Natvia in your TM 10 sec / speed 9 to make your own) on the tops of the muffins and enjoy!!