Apple Streusel Muffins

First of all, I would like to apologize for missing two weeks! I got a bit overrun with school work, but I'm back now :)

As I said in an earlier post: I love fall. I love every aspect of fall. But apples hold a special place in my heart. There's an apple orchard that we used to frequently stop at on our way to visit my grandparents, so maybe it's partly nostalgia, I don't know. But I love anything apple: apple cider, apple sauce, apple pie, apple muffins, apple dumplings, an apple in my hand... I also LOVE anything with streusel... So put apple muffins with streusel topping and you have pretty much created kryptonite for me!

And oh man did these muffins turn out good! My dad's eyes got really big when he took the first bite of his muffin (that's usually a good sign when he's tasting my baking!). You really can't tell they are grain free!

Apple Streusel Muffins

Batter:

8 oz. butter or palm shortening, melted

8 dates, soaked in water for 15 minutes

1/4 c coconut sugar

1/4 c honey

1 c apple sauce

1/4 c yogurt

5 eggs

1 1/2 tsp vanilla

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1/4 tsp cloves

1 tsp baking soda

3/4 cup + 1 Tbsp chestnut flour

1/3 cup + 1 Tbsp coconut flour

2/3 cup dried apples, cut into small pieces

1/2 c chopped pecans (optional)

Streusel Topping (Optional):

1/4 cup coconut sugar

2 Tbsp chestnut flour

1/3 cup pecans or walnuts

1/8 tsp salt

2 tsp butter, melted

Place the first six ingredients into the blender and blend until smooth. Add the eggs one at a time, blending between each addition. Transfer the mixture to a large bowl.

In a small bowl combine the rest of the batter ingredients, except the apples and pecans, and whisk to combine. Add to the wet mixture and mix.

In a separate bowl combine the first four ingredients for the streusel and mix. Add the butter and mix with a fork until it is thoroughly combined and crumbly. Set aside.

Distribute the batter between 12-15 lined muffin tins, filling each 3/4 of the way full. Distribute the streusel topping evenly over the muffins.

Bake at 350 for 22-27 minutes or until a toothpick inserted in the center comes out clean and the muffin springs back when touched.

And the Bible verse of the week!

"And Mary said:

"My soul proclaims the greatness of the Lord;

my spirit rejoices in God my savior.

For he has looked upon his handmaid’s lowliness;

behold, from now on will all ages call me blessed.

The Mighty One has done great things for me,

and holy is his name.

His mercy is from age to age

to those who fear him.

He has shown might with his arm,

dispersed the arrogant of mind and heart.

He has thrown down the rulers from their thrones

but lifted up the lowly.

The hungry he has filled with good things;

the rich he has sent away empty.

He has helped Israel his servant,

remembering his mercy,

according to his promise to our fathers,

to Abraham and to his descendants forever."

Luke 1:46-55

Apple Doughnut Holes

Oh my, are these good! They aren't your traditional cakey doughnut, but boy are they tastey! You will want to eat them right away, and while they are good hot, they are MUCH better once they are cool!

Apple Doughnut Holes

1 stick butter

3 TBSP coconut sap sugar

1/2 c apple juice

1/2 tsp salt

1/2 tsp cinnamon

1/2 TBSP tapioca flour

3/4 c chestnut flour

3 1/2 TBSP coconut flour

3 eggs

1 medium apple, peeled and grated

1/3 c coconut sugar

1 tsp cinnamon

Place the butter, coconut sugar, and apple juice in a small sauce pan and bring to a boil over medium heat. In a small bowl mix together the salt, cinnamon, tapioca flour, chestnut flour, and coconut flour. Once the apple juice mixture comes to a boil add the flour mixture and stir, continuing to cook and stir over medium heat for 2-3 minutes. Transfer to the bowl of an electric mixer and beat on medium low for about a minute. With the mixer on, add the eggs one at a time, allowing each one to completely mix in before adding the next. Turn to high and beat for about a minute. Add the apple and stir to combine.

Heat about 3 inches of coconut oil to 340 degrees in a 2 qt. sauce pan. Using two spoons, drop about 1 1/2 tsp blobs into the oil, three in the pan at a time. Fry until they turn a deepish golden color, flipping a couple of times so they cook evenly.

Transfer to a cooling rack over a cooking sheet and sprinkle with cinnamon sugar immediately.

And the Bible verse of the week!

"I command you: be strong and steadfast!

Do not fear nor be dismayed, for the LORD,

your God, is with you wherever you go.”

Joshua 1:9