Apple Streusel Muffins
This apple streusel muffin is a game changer. What makes it so good is the walnut streusel both inside and on top of the muffin. It has all the delicious elements you have come to expect from my recipes and is the perfect grab and go for a busy and often times hectic lifestyle.
Servings Prep Time
12Individual Muffins 10Minutes
Cook Time
7 + 14Minutes (There are two baking times to note).
Servings Prep Time
12Individual Muffins 10Minutes
Cook Time
7 + 14Minutes (There are two baking times to note).
  1. Preheat oven to 425°F. Line a 12 cup muffin pan with paper liners.
  2. Make the streusel by putting all the ingredients into a food processor with the chop blade attachment. Pulse until the walnuts are finely chopped. Place your finished streusel mixture into a bowl and keep it chilled in the freezer until you are ready to use it.
  3. Put your butter, coconut oil, eggs, sugar, and vanilla in your food processor with the regular plastic mixing blade. Pulse to combine completely. Add in all the dry ingredients including the coconut and shredded apple and throughly mix until you have a thick consistent batter.
  4. Using a 1″ cookie scoop, place one heaping scoop of the batter into each of your lined muffin cups. Gently tap your pan on the counter to level the batter a little. Then using your finger gently press down the batter enough to make a little well in middle. Get your streusel out of the freezer and scoop 1 teaspoon of your walnut mixture into the center where you made your wells. When your done, place another heaping scoop of batter on top of the streusel. Distribute any left over batter equally into the muffin cups until its all used up.
  5. Gently tap the muffin tin a few times on the counter to level the batter again. Sprinkle the remainder of the streusel about 1 1/2 teaspoons on top of the muffins.
  6. Bake the Muffins for 7 minutes and then turn the oven down to 350°F and bake for 14 more minutes. Keep an eye on your muffins as oven temperatures vary. *Baking the muffins at 425°F for those few minutes activates the baking powder/soda and makes the muffins rise nice and high. When they’re finished baking at the lower temperature you will have nicely browned, rounded muffin tops.
  7. Remove the muffins from the oven and let them sit for 15 minutes so that they can finish setting up. When they are cool enough to handle put them on a baking rack to cool completely before transferring them to a zip lock bag to freeze. Set one muffin aside.
  8. Now, make yourself a cup of coffee or tea. Alternatively you can also pour yourself an ice cold glass of coconut-almond milk and sit down to enjoy one delicious muffin.
Recipe Notes

Nutrition FactsCalculated using My Fitness Pal
Servings 12 Muffins

Calories 218

Fat 21g, Cholesterol 25mg, Sodium 188mg, Potassium 46mg, Total Carbs 6g, Fiber 3g, Sugars 2g,
Protein 3g, Net Grams 3g  Per Muffin

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