Updated: Apr 17, 2020
1-1/2 cups sifted almond flour
1/2 cup sifted coconut flour
1/2 cup powdered brown sugar substitute (Measure out brown sugar, pulse in food processor until fine)
2 tablespoon granulated sugar substitute
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
3 eggs, whisked
1/2 cup melted coconut oil
2 tablespoon baking powder
7 grams instant yeast
1 teaspoon honey
3 tablespoons warm water
"Apple" Pie filling
2 medium chayote squash, peeled cored and diced into 1" cubes
5 tablespoons coconut manna/butter (or standard butter if not doing dairy free)
1/2 cup granulated brown sugar substitute (I used Lakanto golden)
2 teaspoons vanilla extract
3/4 cup almond flour
5 tablespoons melted butter
1/4 cup crushed pecans
3 tablespoons granulated sugar substitute
1/2 cup powdered monkfruit
2 tablespoons unsweetened almond milk
Preheat oven to 350 degrees Fahrenheit.
In a small glass bowl, add the warm water, honey, and yeast packet. Stir and set aside.
Now you're going to make the "apple pie" filling. Combine the diced chayote, coconut manna, and brown sugar together in a medium sized pot over medium high heat. Bring to a full boil, reduce heat immediately to medium and allow to simmer for 20 minutes. You can set a timer and begin to assemble the muffin base while the filling cooks. Once its done, remove from the heat and allow to cool.
In a medium sized bowl, combine the almond flour, coconut flower, baking powder and all sugars and spices. Mix well. Pour in the eggs and coconut oil. Add in the activated yeast and mix well. Add in the cooked chaytoe squash mixture (make sure it had cooled thoroughly before adding to the batter)
Using an ice cream scooper, scoop the mixture into lined muffin tins.
Bake for 10 minutes, then remove from the oven. Top each muffin with 1-1/2" tablespoons of the "streusel" mixture. Return to oven to bake for an additional 18 minutes, or until when a toothpick inserted comes out clean.
Drizzle with glaze and enjoy!
Makes approximately 18 standard sized muffins