Equipment Needed

Measuring cups and spoons, muffin tin, large spoon or ice cream scoop, knife, cutting board, mixing bowls and a whisk


Begin by making the strudel topping.

Combine 1/2 cup coconut sugar, 1/4 cup melted butter, 2 tablespoons coconut flour, 1 teaspoon ground cinnamon and a pinch of sea salt into a bowl and thoroughly mix.

Set the mixture aside for later. 

To make the muffin batter, combine the remaining ingredients, except for the diced apple, into a bowl and mix well. 

Preheat the oven to 350°. 

Fold in the diced apple to the muffin batter.

Transfer the mixture to a pre-greased silicone muffin tin using an ice cream scoop or large spoon.

Place a spoonful of the strudel topping onto each muffin.

Bake for 25 to 30 minutes or until the muffins are golden brown.

Let the muffins cool completely before removing them from the muffin tin.

Store in the fridge for up to one week.