200gspelt flour type 1050alternatively: my gluten-free flour mixture for the gluten-free version either add 1 egg OR dissolve 3/4 tbsp ground chia seeds in 3 tbsp water and let it soak for 5 minutes. Then add to the dough.
60gground almonds
2tsptartar baking powder
2/3tspsalt
1grated zest of organic lemon
100mlmaple syrupgrade A or C
80gmelted coconut oil
150gapplesauce
For the crumble:
50gground almonds
1tbspcoconut oilspreadable at room temperature
1tbspmaple syrup
1tspcinnamon
Instructions
Preheat the oven to 180°C top and bottom heat.
For the apples, heat coconut oil with maple syrup and cinnamon in a saucepan. Add the diced apple and cook for about 3 minutes while stirring (the apple pieces should not burn). Add water, reduce the heat and simmer gently for 5 minutes with the lid closed.
Mix all ingredients for the dough until smooth. Fold in half of the cooked apple pieces.
Line a muffin tin with paper liners. Divide the dough evenly over the 12 cups. Spread the remaining apple pieces on top. Knead all the ingredients for the crumble with your hands. Crumble on the muffins. Bake the muffins on medium heat for about 25 minutes. At the end of the baking time, a toothpick poked into the dough should come out clean.
Take the muffins out of the oven and let them cool for 20 minutes, then remove them from the muffin tin and place on a wire rack to cool completely.