1/2 cup (56gm) coconut flour
1 tablespoon (8gm) tapioca starch or cornstarch
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon pure powdered stevia extract
1 large egg
4 egg whites
2 tablespoons (28gm) coconut oil, melted
1/2 cup (4oz) vanilla unsweetened almond milk
1/4 cup part-skim ricotta cheese
1 large apple, peeled, cored and diced
3/4 cup (60gm) old fashioned oats
1oz pecan halves
1 tablespoon apple sauce
2 tablespoons honey
1 1/2 teaspoon ground cinnamon
Preheat oven to 350ºF. Line 10 muffin cups with paper liners, or place 10 silicone muffin liners on a baking sheet.
Measure the coconut flour, cornstarch, baking soda, cinnamon, ginger, nutmeg, and stevia into a large bowl. Whisk well, breaking up all of the lumps.
Add the egg, egg whites, coconut oil, almond milk, and ricotta. Start beating with a handheld mixer on low speed, stopping once or twice to scrape down the sides of the bowl. Continue beating, increasing speed to high for two minutes, until no lumps remain. Fold in the diced apples. Divide the batter evenly among the lined muffin cups.
Add the oats, pecans and cinnamon to a food processor, and pulse several times, for 5-10 seconds each, until the pecans are broken into uniformly small pieces. Add the applesauce and honey, and pulse a few more times, until thoroughly combined. Top each muffin with one heaping tablespoonful of the streusel mixture.
Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack and let cool completely, about one hour. These can be left out on the counter for the first day and night, but afterwards, store them in the refrigerator, tightly covered.
Servings Per Recipe: 10
Amount Per Serving
Total Fat 7.3 g
Saturated Fat 3.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.7 g
Cholesterol 21.0 mg
Sodium 170.7 mg
Potassium 90.6 mg
Total Carbohydrate 17.1 g
Dietary Fiber 4.8 g
Sugars 5.3 g
Protein 5.3 g