Kamut & Apple Muffins with Coconut Sugar Crumble
Servings 18 muffins
Ingredients
- 1 cup freshly milled kamut flour
- 1 cup freshly milled soft white whole wheat flour
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup avocado oil
- 2 large eggs
- ½ cup plain yogurt
- 2 bananas over-ripe, mashed
- 1 teaspoon vanilla extract
- 2 medium apples peeled and grated
Crumble Topping
- ¾ cup freshly milled soft white whole wheat flour
- ¼ cup maple syrup
- 1 tablespoon coconut sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter cold, cut into small cubes
Instructions
- Preheat oven to 350°F. Line cupcake pan with cupcake liners.
Muffins
- Whisk together 1 cup freshly milled kamut flour, 1 cup freshly milled soft white whole wheat flour, ½ cup coconut sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon cinnamon.
- In another bowl, whisk ⅓ cup avocado oil, 2 large eggs, ½ cup plain yogurt, 2 bananas, and 1 teaspoon vanilla extract until smooth.
- Fold dry ingredients into wet until just combined. Set aside for the flour to absorb moisture.
- Peel and dice 2 medium apples. Chop the pecans if using. Stir in the apples and pecans into the batter.
- Scoop batter into the cupcake liners.
Crumble Topping
- In a small bowl, combine ¾ cup freshly milled soft white whole wheat flour, ¼ cup maple syrup, 1 tablespoon coconut sugar, and ½ teaspoon cinnamon.
- Cut in in ¼ cup unsalted butter until mixture resembles coarse crumbs. Sprinkle on top of muffins.
Baking
- Bake muffins for 35-40 minutes, until a toothpick comes out clean.