Now that it’s officially the middle of October, I figure it’s time to start embracing Fall. And I’m going to say something that may not be entirely popular here so prepare yourselves… I just not that into pumpkin. I mean, I like it and all, and I’d never turn down a piece of chocolate chip pumpkin bread, but you won’t find me running for everything pumpkin spice the second Labor Day is over. If you gave me the choice between a pumpkin treat and an apple cinnamon treat, I’d go apple every single time! And when I polled instagram on pumpkin vs. apple cinnamon, apple took the lead! That was all I needed to go full steam ahead with these Paleo Apple Cinnamon Streusel Muffins! (And btw, even if you’re team pumpkin, I promise you’ll be obsessed with these scrumptious Fall muffins!)

If these muffins seem a bit familiar to you, it’s because they’re like the older, cooler, spicier cousin of my Lemon Blueberry Streusel Muffins that I make all summer long. Same delicious streusel topping with that’s sweet, crumbly, and “buttery”, but rather than berries inside, the batter of these muffins has been swirled with apples that have been sautéed in coconut oil, cinnamon, and maple syrup until they become perfectly soft and sweet. Seriously beyond delicious! And of course they’re made with simple, unrefined ingredients like almond flour and coconut sugar, so they’re a totally paleo-approved way to satisfy your muffin cravings (but believe me, no one would guess they’re made with such healthy ingredients!)

Ingredients
2 ½ cups almond flour
1 tsp baking soda
1/4 tsp kosher salt
½ cup coconut sugar
1 tbsp vanilla
3 eggs (room temperature)
½ tsp lemon zest 
1 tsp lemon juice
3 tbsp melted coconut oil
¼ cup unsweetened vanilla almond milk

Streusel Topping:
1/4 cup almond flour
1/4 cup coconut sugar
1/3 cup chopped pecans
1 tsp cinnamon
3 tbsp coconut oil

Apple filling:
1 apple, peeled & diced (I’ve used granny smith and fuji – pick your fave!)
1 tbsp coconut oil
1 tsp cinnamon
1 tbsp 100% maple syrup

Yields 12 muffins

1. Preheat oven to 350 degrees. Line a muffin pan with muffin tins/liners or spray it well with coconut oil.
2. In a small bowl, mix together the streusel topping ingredients and set it aside.
3. Warm 1 tbsp coconut oil in a small skillet over medium heat. Add the diced apple and cinnamon and sauté until apple softens, about 4-5 minutes. Remove from heat and stir in 1 tbsp maple syrup. Set aside and allow to cool.
4. In a large bowl, whisk together wet ingredients including vanilla, eggs, lemon zest and juice, coconut oil, and almond milk. In a separate bowl, mix all dry ingredients including almond flour, baking soda, salt, and coconut sugar. 
5. Pour the dry ingredients into the wet and mix until combined.
6. Then fold the sautéed apples into the batter, making sure to get all of those cinnamony juices from the skillet into the batter. 
7. Using a cookie scoop or a spoon, divide the batter evenly into the prepared muffin tins.
8. Sprinkle each muffin with a generous pinch of the streusel topping.
9.  Bake for 20 minutes or until a toothpick is inserted and comes out clean.

I highly recommend spreading some grass-fed butter or almond butter on the freshly baked, warm muffins, SO YUMMY!

Nothing better than putting on your comfiest sweats, making a mug of tea, and digging into these warm muffins. Add the fact that your house will totally smell like Fall while that’s happening, so it’s just about the coziest moment you can imagine! Enjoy!